x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Feasts by Sabrina Ghayour

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Ultimate chicken shawarmas

    • TrishaCP on March 31, 2018

      These made for a great, quick dinner. I marinated the chicken for about two hours, but I would go for overnight next time (if I can plan far enough in advance) for extra flavor.

    • LuTravers on March 22, 2018

      Excellent

  • Yogurt & harissa marinated chicken

    • rglo820 on January 20, 2018

      This was simply fabulous. The marinade is very easy to put together - just chuck all the ingredients in a food processor for a bit - and imparts so much flavor even with just a short marinating time (I did about two hours). I would almost be tempted to make extra and use it as a dipping sauce for the cooked chicken (or really anything) - it was that good.

  • Pan-fried lamb steaks, preserved lemon, coriander & garlic

    • saladdays on October 02, 2017

      The first recipe I have cooked from here and it is really good. I marinated the lamb for the minimum time suggested - 20 minutes - whilst I prepared and cooked rice and they were really tender and succulent when cooked for 5 minutes each side. Will cook this again as it is really easy.

  • Coriander, lime & garlic rice

    • saladdays on October 02, 2017

      Cooked this rice to go with lamb steaks on the same page. When I cook it again, I will be quite generous with the flavourings as I felt the taste was a bit more subtle than I was expecting. I used dried Kaffir lime leaves which were all I could get, so need to use more lime juice and zest to compensate.

    • LuTravers on March 22, 2018

      Delicious

  • Green couscous & roasted veg with black garlic & preserved lemons

    • LuTravers on March 22, 2018

      Delicious, works really well.

  • Aubergine rolls with goats' cheese, herbs & walnuts

    • sarahj22 on October 03, 2017

      I tried the filling for these before I added the fenugreek and thought it was delicious, but the addition of that spice completely overpowered, adding an invasive, curry-like note which I found very unpleasant. (I like bold flavours and am usually not bothered by fenugreek, but this was just too much!) I tried to balance it out by adding some yogurt and extra cayenne to the mix, but it was impossible to get them back to how they were before. Some of my guests really enjoyed them but I wasn't a fan. That said, I think I would make these again but without the fenugreek (or cutting it back to a tiny amount). It's handy to be able to make in advance, rolling the aubergine slices is quite therapeutic, the filling tasted lovely up until the final step, and there's a nice contrast of textures between the soft aubergine and the chopped walnuts. The final result also looks pretty on the plate with yogurt drizzle and pomegranate seeds scattered over.

  • Burrata & burnt oranges with pistachios, mint & pomegranate

    • saarwouters on November 23, 2017

      Very special! The tangy citrus fruits and the creamy burrata were an excellent combination! We used 1 orange and 1 grapefruit. (Just 1 orange is too little in our opnion.) And we halved the ammount of pomegrante seeds. Will definitely repeat this!

  • Eastern prawn linguine with feta, garlic, pul biber & Greek basil

    • yveyhoward on April 14, 2018

      Really easy to make and flavoursome. Will definitely make this again.

  • Chicken & turmeric vermicelli soup

    • e_ballad on July 15, 2018

      We were expecting a flavour-packed soup, but this was surprisingly lacklustre. Would strongly recommend using stock instead of water.

  • Za'atar-crumbed halloumi

    • EmmaJaneDay on October 09, 2017

      Not sure about this one. While it's hot, it's rather good and slightly gooey. But it cools down very quickly. Used a za'atar from a farmers' market. Might make my own next time.

  • Chicken, pistachio & black pepper curry

    • EmmaJaneDay on October 09, 2017

      This was very peppery, and I only used one of the chillies, however, was a definite hit with my father-in-law.

  • Spiced green bean & tomato stew with labneh, harissa oil & scorched peanuts

    • EmmaJaneDay on October 09, 2017

      I loved this. Didn't have rose harissa, so I used the ordinary stuff. Delicious.

  • Freekeh, tomato & chickpea pilaf

    • EmmaJaneDay on October 09, 2017

      Happened on a box of freekeh one day and bought it on impulse. It has been languishing in the back of the cupboard for so long I am embarrassed. However, glad it was there. This was yummo. I will definitely be making this again. Just hope that shop still stocks freekeh!

  • Pea pastizzi

    • Livia on June 24, 2018

      Double up filling

  • Sausage, potato, pepper & onion bake with yogurt & chilli sauce

    • mduncan on August 25, 2018

      Easy & delicious; have made several times. I substituted vegetarian sausage, added additional peppers (red), and added dill, minced garlic, and lemon juice to Greek yogurt for serving.

  • Cumin-fried Padrón peppers with sumac, lemon & breadcrumbs

    • mduncan on September 03, 2018

      Lacked sweetness. I served with garlic tahini and pomegranate molasses; not sure I'd make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1784722138
  • ISBN 13 9781784722135
  • Linked ISBNs
  • Published Sep 07 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Mitchell Beazley

Publishers Text


'Sabrina Ghayour knows how to throw a party: serve big dishes of beautifully spiced food and let everyone dig in.' - Olive

In Feasts, the highly anticipated follow up to the award-winning Persiana & no. 1 bestseller Sirocco, Sabrina Ghayour presents a delicious array of Middle-Eastern dishes from breakfasts to banquets and the simple to the sumptuous. Enjoy menus and dozens of recipes for celebrations and occasions with family & friends, such as summer feasts, quick-fix feasts and brunch.

Recipes include:

  • Whipped ricotta toasts

  • Savoury pork & fennel baklava

  • Tamarind sticky ribs

  • Grilled corn in harissa mayo

  • Roasted cod loins with wild thyme

  • Spiced rhubarb cake with cinnamon cream

  • White chocolate, cardamom & macadamia squares



Other cookbooks by this author