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. To make the harissa lime mayo, mix the mayonnaise ingredients together in a small bowl and set aside.

To make the roast vegetable bastilla, preheat the oven to 220C/200C Fan/Gas Mark 7. Line two large baking trays with baking paper.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. 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 ] 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.

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. Press the meat mixture into a shallow casserole or baking dish that is about 22cm/8½in in diameter to completely cover the base of the dish. Cook for 18 minutes, or until golden on top. Preheat the oven to 230C/gas mark 8. Line a large baking tray with baking paper. Divide the dough into 4 equal portions and shape each into a “boat” and place on the lined tray. Cover loosely with clingfilm and leave to rest in a warm place for 45-60 minutes.

Katherine Heigl And Her Husband Josh Have Benn Married For Over A Decade

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. Shape the mixture into approximately 24 meatballs, about the size of table tennis balls. Gently roll them to elongate them into oblong shapes.

Combine all the ingredients for the yogurt sauce in a small bowl, seasoning to your liking, and mix well. Place the sliced radishes in a large bowl. I like both the skin and the seeds of the cucumber, but if you prefer, you can peel the skin, then halve the cucumber lengthways and scoop out and discard the seeds. Slice each cucumber half thinly into half moons and add these along with the red onions to the bowl. Give everything a good mix. 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] Stir the yeast into 50ml of the warm water, then allow it to sit for a few minutes until it has dissolved. 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 tomato sauce, dry-fry the cumin seeds in a large saucepan over a medium heat for 1–2 minutes until they release their aroma. Heat the oil in the pan and fry the onions until nicely browned around the edges. I keep this cake on a plate covered with clingfilm and find it can be kept like this for up to a week. 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. Pour enough vegetable oil into a deep-frying pan to fill a depth of 2cm/¾in. Heat the oil over a medium-high heat and bring to frying temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper.

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. Once the pain is dry again, drizzle in 2 tbsp oil, add the onion and cook until softened and translucent. Add the meatballs, then gently shake the pain to avoid breaking or crushing them. Sabrina’s third and final Residency column takes the international meatball as its theme. She’ll be rustling up Middle Eastern lamb kofta with cranberries, cumin and pine nuts. Fluff the rice up with a fork and add a few extra knobs of butter. Fold in the chopped apricots, dried chopped cranberries, toasted pine nuts and pistachios.

Chorizo, goat’s cheese and cumin borek

Pour the cake mixture into the prepared tin and bake for 15 minutes. Remove from the oven - it will be quite gooey - and allow to cool in the tin before serving. Note that the cake will collapse slightly around the edges, but this is perfectly normal. Heat another frying pan over a medium heat, pour in about 1cm vegetable oil and bring to a gentle frying temperature. To test the temperature, add a breadcrumb to the oil. If it bubbles nicely without sizzling too much, the oil is hot enough. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) 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. Grind the saffron (if using) with a pestle and mortar, then pour over the 2 tbsp of boiling water and leave to infuse. Ghayour then published Sirocco (2016) and Feasts (2017). Her fourth book, Bazaar – Vibrant Vegetarian Recipes, was published in 2019.