Notes about Recipes in this book

• Shakshuka

  • dichohecho on February 02, 2019

    My (UK) edition didn't list garlic in the ingredients but did in the recipe - I used 1 clove for a half quantity. Recipe also specified to use an ovenproof frying pan but didn't involve the oven or grill - wondering if there was a missing instruction as my eggs did not cook on the hob in the time given and my sauce almost burnt onto the bottom of the pan, though that could have been technique and type of pan as much as anything. I also subbed in dried coriander and parsley as I had no fresh, I added it with the tomatoes to give it time to rehydrate. Ate with added feta, yoghurt, and toasted pitta breads.

  • Ricardao78 on July 17, 2020

    This is one of my favo recipes, our guests always love it, and it's easy to make. I just added a tsp of sugar, to balance the acidity of the tomatoes.

• Persian eggplant

  • Zephyrness on March 19, 2020

    Fair warning, I left out a few things because they didn't happen to be in my cupboard. I didn't use caraway seeds, since I didn't have any, and used aleppo pepper instead of a fresh chili. I also opted for lime juice rather than lemon, because I had 1/2 a lime that needed using. I also added greek yogurt, and it worked well. I will be buying caraway seeds to give this another go, as well as doing the "risotto" variation later in the book. This didn't take terribly long to put together and I will be doing it again.

• Brussels sprouts, pomegranate & soft feta salad

  • KarinaFrancis on July 09, 2020

    I took a few liberties by roasting the Brussels Sprouts tossed in the pomegranate molasses instead of pan frying, I also added a red onion for colour because I didn’t have pomegranate seeds. I don’t think I strayed too far so I can rate this recipe two thumbs up

• Zucchini & pearl barley salad

  • Melanie on January 09, 2016

    Enjoyed the texture of the dish. The flavours were a different (new to me) and delicious combination.

• Baked kefta (Kefta senieh)

  • KarinaFrancis on October 26, 2019

    This is the second version of this recipe I’ve tried and it’s the better of the 2. The major advantage is that the potatoes are pre boiled so they were cooked through and also absorbed the flavours of the lamb and tomato. I will make this again but will cook it covered for the first 20-30 minutes.

• Chicken meatballs with silverbeet & tomato

  • samuelporter on November 06, 2017

    Great dinner, but needs more chilli, some olives and thyme. Sauce needs lots of salt.

  • KarinaFrancis on May 06, 2020

    I have no idea why I chose this recipe but I’m glad I did! This was super tasty and healthy too. We used turkey instead of chicken and parsley instead of coriander because that’s what I had and loved the way it turned out so would make it that way again. Probably a bit more work than I’d normally undertake on a weeknight but worth it

• Persian Pavlova

  • Jane on December 10, 2023

    This is a very sweet cake but also very delicious (and pretty). I put the white chocolate ganache on too early so it raced down sides and pooled rather than dripping elegantly.