To make the salsa, combine the tomatoes, onion, and dill in a bowl. Add the olive oil and sugar and season well with salt and pepper. Mix together and set aside. Shape the mixture into approximately 24 meatballs, about the size of table tennis balls. Gently roll them to elongate them into long sausage shapes. Stir the tomato sauce and place the kefta in the sauce, ensuring some of the sauce covers the kefta. Cook for 30 minutes with the lid ajar, stirring carefully halfway through and shaking the pan to ensure the kefta cook through and are immersed in sauce. Sabrina, who specializes in teaching Persian and Middle Eastern culinary classes across the country, has become the "go-to" girl for Persian and Middle Eastern recipes, history, and ingredient knowledge and is frequently called upon for her skill and understanding of the field. Roll the minced venison into roughly 2cm balls, to make approximately 30-32 mini meatballs. Heat a dry drying pan over a high head and once hot, add the mushrooms and stir-fry without an oil until all their liquid has been released and evaporated.

Sabrina Ghayour (born 5 January 1976 in Tehran, Iran) is a British-Iranian chef, food writer and author. [1] She is the host of the supper club ‘Sabrina's Kitchen’ and released her first cookbook, Persiana, in May 2014. [2] Early life [ edit ] Ghayour then published Sirocco (2016) and Feasts (2017). Her fourth book, Bazaar – Vibrant Vegetarian Recipes, was published in 2019. Turn off the heat and lay the egg halves gently on top of the stew, covering with a lid. Allow the stew to rest for 10 minutes before serving. Whisk the egg yolks and sugar until the mixture is pale in colour and nice and fluffy. Stir in the cooled chocolate and oil mixture.

Spice-rubbed spatchcocked poussin

Sabrina Ghayour, a multi-award-winning, and best-selling author, established her career hosting the extremely popular "Sabrina's Kitchen" dinner club in London. She had a specialization in Persian and Middle Eastern flavors. Iran boasts dozens of versions of meatballs and we Persians love adding fruit to them for a burst of sweetness. I often make these meatballs for guests, with a good homemade sauce, which makes the perfect base to plunge them into. You can buy sour cherries frozen or dried, both sweetened and unsweetened. Sweetened sour cherries work best for this recipe, but you can substitute dried cranberries instead. Using a pastry brush, brush the exposed flesh sides of each aubergine wedge with a good amount of olive oil. Arrange the wedges, skin-sides down, on the prepared baking tray, then sprinkle liberally with the cumin seeds, ensuring some seeds land on the exposed flesh of the wedges. Roast for 45-60 minutes or until the aubergine wedges are golden brown, with dark, burnished edges. Arrange the wedges on a large, flat platter and season well with salt and pepper. Ghayour and Lynn had a small ceremony, as per the pictures. There were limited people at their wedding dinner. Ghayour's two stepsons were also well-dressed for the occasion. It’s true that Persiana is pretty much the perfect first child: published in 10 countries, it has sold more than 150,000 copies in the UK alone. Even for an industry that fetishises debuts, it has done fantastically well. Not that Ghayour could have predicted this. “I didn’t sleep for three months because I was so worried about what people were going to say.”

On a clean, floured surface, knead the dough for 5 minutes to activate the yeast and stretch the glutens within it. Allow the dough to rest for 10 minutes before kneading it again for 2 minutes. Repeat this process another 3 times and, on the second, incorporate the remaining 25ml olive oil. Return the dough to the bowl, cover it with a clean tea towel and leave it to rest for 3 hours. Once the resting period is over, the dough will have tripled in size. To make the fatteh, heat the oil in a frying pan over a medium-high heat. Add the minced beef and immediately break it up as finely as you can to prevent it cooking in clumps, adding the spices and garlic granules as you do so. Season generously with salt and pepper and cook until the meat is well browned, then set aside. To make the spinach yoghurt, bring a saucepan of water to the boil, add the spinach and simmer for 2–3 minutes until wilted. Drain and plunge into a bowl of iced water. Once cooled, drain well and finely chop. Sabrina Ghayour was born in Tehran, Iran, and moved to west London with her mother at the start of the 1979 Iranian revolution. [3] Career [ edit ]Ghayour teaches Persian and Middle Eastern classes at cookery schools. She has worked as a consultant on menu and product development for corporate firms, retail brands, airlines, caterers and supermarkets. [ citation needed]

Add the garlic, harissa, sugar and cinnamon and mix until combined. Add the tomatoes, mix everything together and cook for 20 minutes. To make the roast vegetable bastilla, preheat the oven to 220C/200C Fan/Gas Mark 7. Line two large baking trays with baking paper.

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Spiced carrot, pistachio and almond cake with rosewater cream. Photograph: Liz & Max Haarala Hamilton When I was a kid, my grandma’s sister, who we called Mama Gohar, was the best cook I knew. Actually, she may well have been the only cook I knew, as my Mum didn’t cook and my grandmother never quite took to domesticity in the way her sister did. Colourful, hilarious, inappropriate and lovable she was; a cook she was not. But Mama Gohar’s mind-blowing cooking made up for it. Like us, she was Persian, but was married to an Iraqi man, which meant I got to try a whole load of other stuff too, like kibbeh halab (crunchy rice-based meatballs with spiced lamb and pine nuts) and dolmeh (meat‑stuffed vine leaves poached slowly in pomegranate molasses). Their busy household was always brimming with food to feed the masses – their five children, numerous grandkids and all the little gate crashers (like myself) who pilfered kibbeh and crispy fried onions from the stovetop, or pinched mini meatballs from the fridge. Adjust the seasoning to taste and scatter with the chopped chives (if desired). Serve crispy french fries, mashed potato, or buttered tagliatelle. This needs no accompaniment. Combine all the ingredients for the yogurt sauce in a small bowl, seasoning to your liking, and mix well. Combine the toasted hazelnuts with the breadcrumbs and chopped parsley, sprinkle the mixture over the stew and serve with rice, flatbread or potatoes.

To prepare the marinade, thoroughly blend the ingredients in a mixing bowl until the sugar dissolves. Add the prawns and work the marinade into them using your hands. Cover the bowl with clingfilm and allow to marinate at room temperature for 30 minutes. Preheat two large saucepans or deep frying pans over a medium heat. Put the oil for cooking the chips into one pan, and the oil for frying the fish into the other. Bring the oil up to frying temperature, but do not allow it to smoke. Place the potatoes in one pan and begin to cook them. Heat a large saucepan over medium heat, drizzle in a little olive oil, and add the onion and cauliflower along with the ground cumin. Season well with salt and pepper, stir, then pour in the boiling water. Cover the pan with a lid and let simmer for 20 to 25 minutes, or until the cauliflower is cooked through. Remove from the heat.Her recipes and work appear on a regular basis in lifestyle, food, and grocery magazines, as well as in major newspapers and online media, and she appears on a variety of cooking shows. Towards the end of the cooking time, drain and rinse the mussels and clams. Pull the beards off the mussels and give them a gentle scrub. To make the crispy cod wraps, mix the eggs with a pinch of salt and pepper. Mix the flour, garlic granules, mustard powder and spices into a separate small shallow bowl, and season very generously with salt and pepper. To make the jewelled rice, place a saucepan with a lid over a medium heat and add the olive oil. Add the onion and cook until softened and translucent, then add the garlic and cook for another minute. Add the vermicelli, stir well and toast until it turns golden brown. To make the kefta, combine all of the ingredients for the kefta together in a bowl, reserving a spoonful of parsley for the garnish. Season well with salt and pepper and really work the mixture into a paste, ensuring everything is evenly combined.