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Sirocco: Fabulous Flavours from the East by Sabrina Ghayour

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Notes about this book

Notes about Recipes in this book

  • Warm salad of spiced kale, bulgar wheat & Puy lentils

    • TrishaCP on May 29, 2017

      I thought this was just ok, and I definitely wouldn't make it again because it was a lot of work. prepping all of the ingredients She doesn't specify what type of bulghar to use (fine, medium, coarse), so I went with fine because that was all that I had on hand, but I think this would be better with a coarser type of bulghar. Many spices are added to the kale, but I didn't like the combination together in this dish, I think primarily because it was too lemon-forward with all of the zest as well as the juice. Just too much for me with the feta too.

    • tekobo on January 22, 2017

      I substituted quinoa for bulghar wheat and used cavolo nero. Tasty, crunchy, filling salad. Yum.

  • Za'atar & goats' cheese puffs

    • Astrid5555 on September 03, 2016

      These are perfect for when you are having people around.They could not be easier, they look impressive and they taste great! Will go into regular party rotation!

    • joneshayley on December 03, 2017

      Lovely and ridiculously easy to make. I’ll make them again ??

  • Stir-fried tangy prawns

    • Astrid5555 on July 26, 2016

      Husband's verdict:"This was ok, but please do not repeat." And I agree. Made as written without the pickled chillies, way too tangy from the 6 preserved lemons. Won't repeat!

  • Persian lamb, quince & saffron stew

    • apattin on February 02, 2017

      Problems with using lamb neck: all bones! Used shoulder chops instead, boned. Problems with the quince, because you cannot quarter a quince and expect to get it all golden on a frying pan, it browns unevenly. Next time I will cut the quince in smaller chunks. It would have been nice to get an idea of how much water to add. Taste was OK and hopefully better as the stew sits for a couple of days

  • Maftoul salad

    • SugarFree_Vegan on July 03, 2016

      If you can find Maftoul (Oxfam shops sell it in their free trade section at the mo) it's well worth using, if you can't find it wholemeal Israli couscous (the giant one) would work too I think. This is lovely served with some halloumi or feta if you want something extra on the side.

  • Dark chocolate, cardamom & espresso mousse cake

    • SACarlson on July 29, 2018

      I found it to be too liquid after only 15 minutes in the oven. I let it cool for awhile with the oven off and the texture improved.

    • sarahj22 on September 30, 2017

      I made this for a dinner party (served with vanilla ice cream) and it went down really well. Tastes rich and indulgent without being at all heavy, and the cardamom doesn't overpower. Not too much hassle to make and can be done well in advance. I'll definitely repeat for future occasions.

  • Orange, thyme & spice chicken wings

    • joneshayley on January 06, 2018

      Utterly delicious. Both spicy and sweet and savoury. Beautiful explosive flavours, that satisfy and sustain. Yum

    • tekobo on March 18, 2018

      Marinated and froze. Make more notes once cooked.

    • tekobo on April 13, 2018

      Defrosted and grilled on high heat. Very tasty, the marinade caramelises nicely. Do again!

  • Quince-glazed chicken fillet skewers

    • stephengk on May 22, 2016

      Used Waitrose chicken fillets. No need to slice etc just use as they are Used quince jelly Shirley got from neighbour in France. Great result

    • raybun on July 10, 2016

      Great flavour combination. Perfect summer meal fare paired with a salad or in a pita.

  • Prawn, broccolini, feta & almond salad

    • Charlotte_vandenberg on April 27, 2017

      Very easy and delicious, lot of prepping can be done in advance. Prawns very good.

  • Sweet potatoes with baked feta

    • saarwouters on February 10, 2018

      We absolutely LOVED this! The combination of the sweet potato and the salty feta cheese with oregano is just brilliant. The potatoes were ready in 25 minutes in my oven (a bit shorter then the recipe calls for). Will make this again and again!

    • lou_weez on April 08, 2018

      This was voted a 'do again' recipe from the family. The sweet potato against the salty feta was delicious.

  • Courgette fries with sumac salt

    • tekobo on July 14, 2018

      Nice. No great shakes but a different way to use up courgettes.

  • Pear, feta & honey toasts

    • Frogcake on June 05, 2016

      Yummy combination and very healthy. Perfect if you are in a rush in the morning!

  • Hibiscus cooler

    • Frogcake on June 05, 2016

      I brought a glass cooler of this into work for our "wellness" week. Of course it's not expensive to make and really refreshing cold. It was much appreciated by my co-workers!

  • Afghani-style smoked aubergine dip

    • Frogcake on June 05, 2016

      This was very easy to make and very tasty with toasted pita as recommended.

    • raybun on July 13, 2016

      Delicious flavours, lovely consistency. Went very well with the lamb apricot lollipops from the same book.

  • Spiced beetroot yogurt

    • Frogcake on June 05, 2016

      Tried this and I wasn't so fond of the taste combinations. I will probably leave out the mint next time.

  • Freekah salad

    • Frogcake on September 25, 2016

      Lots of diverse tastes and textures in this very easy to assemble salad. I didn't have any pomegranate syrup so I sustituted it with buckwheat honey -not quite the same but still very, very delicious. A sprinkle of sea salt enhances the flavours.

    • Tiganna on September 10, 2017

      I had to substitute coarse Bulghur for the Freekeh as I couldn't find it anywhere in Frankfurt. Overall, great hit at the BBQ I took it to. Next time, I will try reducing the pomegranate molasses and the pomegranate seeds. For my taste, it was a bit on the sour side with the amounts specified. I also added some purple carrots and thought that was a nice addition to balance the sweetness of the cranberries. Next time, might add yet more. The recipe does not mention any salt, but very clearly needed.

  • Chickpea, red onion & parsley salad

    • Frogcake on July 30, 2016

      We really enjoyed this salad, which is light-tasting and quite lemony with the preserved lemon. I will make this one again. I used an orange-infused olive oil and a drizzle of white balsamic in place of the squeeze of lemon just because I served another salad along-side that had a lemon vinegrette. Nice to make in the summer season when parsley is in abundance.

  • Citrus & za'atar chicken

    • Frogcake on November 10, 2016

      Delicious and so easy. This has just the right combination of spices and herbs, made into a paste and then put onto chicken. A quick, yummy supper in no time. Will make this again.

  • Lamb, apricot & fennel seed lollipops

    • raybun on July 13, 2016

      Clever flavour combination with a delicious outcome. I took them, still warm, to a picnic so omitted the yogurt sauce but added the nigella seeds to the meatball mix. Served in pita with the afghani smoked aubergine dip.

  • Eastern-style salmon tartare

    • Frenchfoodie on July 18, 2018

      Delicious, great spice balance, lovely lime tang. Still good the next day too.

  • Apple, sumac, red onion & pomegranate salad

    • Tiganna on June 02, 2018

      Simple and refreshing. One to come back to in the autumn.

  • Broccoli, barberry & chilli fritters

    • JJ2018 on April 21, 2018

      Couldn’t get barberries but used cranberries soaked in lemon juice and they were very tasty

  • Feta bites with preserved lemon jam

    • JJ2018 on April 21, 2018

      Delicious but very rich. One for a tapas spread with more vegetable dishes as a counter balance

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Reviews about this book

  • ISBN 10 178472047X
  • ISBN 13 9781784720476
  • Published May 03 2016
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Mitchell Beazley

Publishers Text

The eagerly awaited follow-up to top 10 bestseller Persiana. From the golden girl of Middle Eastern cookery, Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats. Praise for Persiana: 'Loving Persiana' - Nigella Lawson 'An instant classic' - Observer Food Monthly 'The most exciting debut cookbook of the year' - Sunday Telegraph Stella 'A fantastic treasure trove of good food' - Raymond Blanc 'Sumptuous, thrilling, learned and downright brilliant' - Mail on Sunday 'The most appetizing book - I want to eat every page of it' - Pierre Koffmann 'Sabrina cooks the kind of food I love to eat' - Bruno Loubet 'Brilliant for the novice, the timepoor and even the seasoned cook' - Guardian 'Will have you salivating with Pavlovian gusto on page after page' - Independent 'This book will delight fans of Ottolenghi-style food' - Waitrose Kitchen 'Easy to decipher, packed with lots of flavour and...surprisingly easy to pull off' - Huffington Post 'A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond' - A Little Bird 'The latest doyenne of Persian food' - Metro

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