Exploration of Muslim culture in Eastern Europe shortlisted for prestigious travel book award

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A local woman sits inside Sarajevo’s Gazi Husrev Mosque courtyard, Bosnia and Herzegovina. (Supplied/Tharik Hussain)
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Tharik Hussain, the author of ‘Minarets in the Mountains: A Journey Into Muslim Europe.’ (Supplied/Tharik Hussain)
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A mosque and its minaret somewhere in the Bosnian mountains. (Supplied/Tharik Hussain)
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Updated 03 February 2022
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Exploration of Muslim culture in Eastern Europe shortlisted for prestigious travel book award

  • ‘Minarets in the Mountains’ is by British-Muslim author Tharik Hussain
  • Narrative partly follows in the footsteps of 16th-century Ottoman traveler Evliya Celebi

LONDON: A book that explores Muslim civilization in Eastern Europe and the Western Balkans has been shortlisted for the Stanford Dolman Travel Book of the Year award on the centenary of the collapse of the Ottoman Empire.
“Minarets in the Mountains: A Journey Into Muslim Europe” by Tharik Hussain tells the story of a road trip taken by the Bangladeshi-born British-Muslim author with his family through parts of the continent that are home to some of Europe’s largest indigenous Muslim communities.
The narrative partly follows in the footsteps of 16th-century Ottoman traveler Evliya Celebi through Serbia, Kosovo, North Macedonia, Albania and Montenegro. It includes trips to forgotten Islamic cultural centers, such as Gjirokaster and Berat in the Albanian mountains, former strategic Ottoman capitals like Skopje in North Macedonia, and little-known Muslim towns like Novi Pazaar in Serbia.


“It was exactly a hundred years ago in 1922, that the Ottoman Empire was dissolved, and with it the idea of a ‘Muslim Europe,’ so the prospect of winning an award almost exactly a hundred years since then for a book that celebrates a living Muslim Europe, would be truly magical,” Hussain said.
One of the world’s only Muslim travel writers, Hussain said he believed his book’s listing showed the genre was changing and that the need for alternative voices and narratives in travel writing was being recognized.
He said he found it astonishing when educated people were surprised to realize that there were European Muslims, when they had been “living their lives in plain sight” for the past 600 years.




The ‘Effendi’ in Tharik Hussain’s book holding open an ancient Islamic book. (Supplied/Tharik Hussain)

In his book Hussain attributes this as a source of Western Europe’s modern xenophobia and Islamophobia because it has always been uncomfortable with its Muslim self.
“By calling it ‘Eastern’ Europe and always insisting on this qualifier when referring to Europe’s former Muslim lands, Western Europe has successfully ‘othered’ those countries and their people; who are seen as not quite ‘European’. Thus Europe has successfully distanced itself from its Muslim self, and that’s why people do not believe there are Muslim countries in Europe,” he said.

The book, which was released in July, has already been longlisted for the Baillie Gifford Prize for nonfiction, and named among the books of the year by the Times Literary Supplement, Prospect Magazine and The New Statesman, and as a travel book of the year by The Washington Post and Newsweek.
“Minarets in the Mountains” is one of five books that have been shortlisted for the Stanford Dolman prize. The others are “Fifty Sounds” by Polly Barton, “Small Bodies of Water” by Nina Mingya Powles, “The Amur River” by Colin Thubron, and “Wars of the Interior” by Joseph Zarate. The winner will be announced on March 3 at a ceremony in London.


Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

Updated 04 March 2026
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Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

DUBAI: Chef Francesco Cortorillo, head chef at Dubai’s Scalini, shares a signature interpretation of the iconic southern Italian dish Linguine alla Nerano, celebrating the seasonality of zucchini and the subtle, elegant flavors of Provolone del Monaco DOP.

“Linguine alla Nerano is a dish that captures the elegance of Italian simplicity. When prepared with care, it delivers extraordinary depth from just a handful of ingredients,” he said.

Ingredients (serves 4) 


400g linguine.

700g zucchini.

120g Provolone del Monaco DOP.

40g Parmigiano Reggiano, finely grated.

Extra virgin olive oil, as needed.

Fresh basil leaves.

Salt, freshly ground black pepper.

Method 

Prepare the zucchini

Wash the zucchini and slice thinly, about 2 to 3 millimeters thick.

Heat a generous amount of extra virgin olive oil in a wide pan and fry the zucchini in batches until golden and lightly crisp.

Remove and drain on paper towels. Season lightly with salt while still warm.

Once cooled, set aside with a few fresh basil leaves.

This resting time is essential, allowing the zucchini to release their aroma into the oil.

Cook the pasta

Bring a large pot of well-salted water to the boil. Cook the linguine until very al dente. Reserve plenty of the pasta cooking water before draining.

Build the sauce

In a large pan, gently warm a small amount of the zucchini frying oil, lightly crushed. Add the fried zucchini and a ladle of pasta water to create a light base. Add the linguine and finish cooking directly in the pan, stirring gently.

Cream the pasta

Remove the pan from the heat. Gradually add the Provolone del Monaco and Parmigiano Reggiano, stirring continuously. Add pasta water slowly until a smooth, creamy sauce forms.

The sauce should coat the pasta without becoming heavy or stringy. Finish with fresh basil and, if desired, a touch of black pepper.