Feasts: Middle Eastern Food to Savor & Share by Sabrina Ghayour

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Notes about Recipes in this book

  • Watermelon, radish & watercress salad with pickled cucumber

    • TippyCanoe on January 19, 2019

      I made this without the watermelon and it was still delicious. I added sliced oranges because that was what I had, but the various dressings -- the mild pickling liquid for the cucumbers and then the lovely honey cinnamon dressing makes this salad a real winner and extremely flexible.

  • 'Confetti' rice with courgettes, aubergines, peppers, pine nuts, sultanas & herbs

    • TippyCanoe on January 19, 2019

      Bright and lovely rice dish. A big hit.

    • FJT on June 24, 2019

      A really tasty way to make rice more interesting! Went down well with everyone.

  • Cardamom & coconut dhal with turmeric & nigella seeds

    • TrishaCP on August 06, 2021

      This is a luxurious dal, with the coconut adding a mild sweetness. I would make this again.

    • joneshayley on April 27, 2019

      A very tasty mild dhal. The coconut flavour is lovely and the toppings make it.

  • Yogurt & harissa marinated chicken

    • TrishaCP on May 02, 2020

      We loved this marinade also. Very easy and flavorful.

    • 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.

    • FJT on June 24, 2019

      Easy to make and very tasty. Will make again.

    • TLouise on August 18, 2021

      I really liked this chicken but my husband wasn't very keen. I would still make it again if I had all the ingredients on hand as it was so quick and easy.

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

    • TrishaCP on January 29, 2021

      Didn’t enjoy this at all. The marinade didn’t really flavor the lamb (marinated for 45 minutes) and it was just bland.

    • 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.

  • 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

    • Charlotte_vandenberg on January 10, 2019

      Fully agree with Kduncan and TrishaCP, I would marinate the chicken much longer than 30 minutes and the sides were a bit bland. But the marinade was definitely delicious and I will make it again. Next time with flat bread instead of pitta.

    • Kduncan on December 05, 2018

      Marinated the chicken overnight. My biggest problem with this is the chicken is great, but I wish there was a bit more spicing for the red onion/tomato/yogurt filing, that is the part that fell flat.

  • Spiced garlic Savoy cabbage ribbons

    • Astrid5555 on June 21, 2020

      We loved this one! I went heavy on the spices and it was delicious! Quick to make and dinner party-worthy.

  • 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

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

    • scarlettchef on December 01, 2019

      This is a quick, fabulous pasta dish. Very quick, but impressive. Key to flavour is to flavour the oil with garlic early and to cook the prawns until they are just pink, but still moist. I like parmesan with this, sorry Gino!

    • Charlotte_vandenberg on January 07, 2019

      Really easy, I didn’t add feta since the mr really dislikes it. Maybe other prawns next time, this was a bit bland.

    • yveyhoward on April 14, 2018

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

    • JJ2018 on May 21, 2019

      Really enjoyed this as I’m a huge fan of feta cheese. It comes together in minutes. Next time would be a touch more conservative with the chilli.

  • Carrot, orange, ginger & walnut dip

    • KarinaFrancis on December 24, 2020

      This was pretty good, I roasted the carrots instead of boiling because I love roasted carrots

  • Pan-roasted peppers with a sweet harissa glaze

    • KarinaFrancis on August 09, 2020

      Very easy and high impact, bursting with flavour. Loved it ! Shame I couldn’t get yellow capsicums, it would have been even prettier

  • Charred cauliflower with tahini, harissa honey sauce & preserved lemons

    • KarinaFrancis on July 16, 2020

      I think that the harissa/honey mixture is one of my new favourite things, I had to mix up some more to drizzle over the cauliflower before serving. I did take the easier option of roasting instead of frying, so I missed out on some of the char, but it was still delicious.

    • joneshayley on September 21, 2019

      This is delicious, tart and smoky.

    • Livia on June 16, 2021

      Not sure what went wrong but I didn't enjoy this at all.

  • Blackened spatchcock chicken

    • KarinaFrancis on July 06, 2020

      Amazing! Very low effort/high reward. The smell while it was roasting was mouthwatering and the result was delicious, tender and juicy. I didn’t have dried thyme so I used za’atar, I’d do it that way again. A definite repeat

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

    • LuTravers on March 22, 2018

      Delicious, works really well.

    • Charlotte_vandenberg on January 08, 2019

      Very tasteful and easy to make. The couscous with green herb oil was a big hit.

    • JJ2018 on March 06, 2019

      This came together really quickly and was very nice - would go well with crumbled feta

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

    • joneshayley on November 09, 2018

      Great recipe for making 6 sausages stretch to feed four! Spicy and satisfying. Well worth making this.

    • 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.

  • Chicken, pistachio & black pepper curry

    • joneshayley on September 14, 2019

      I halved the chilli in this recipe to feed the family. We all loved it. Flavourful and fragrant, and so easy to make. This I will definitely make it again

    • Charlotte_vandenberg on January 10, 2019

      Nice and spicy, a bit watery.

    • 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.

  • Chicken & turmeric vermicelli soup

    • joneshayley on September 09, 2019

      Super healthy and delicious. Made without chilli and it was nicely punchy with just the ginger. Instead of using water and pre cooked shredded chicken- I poached the chicken in the water which I think added a lot to the overall flavour

    • 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.

  • Freekeh, tomato & chickpea pilaf

    • joneshayley on August 18, 2019

      Halved this recipe easily and it came out absolutely spectacular. It looks beautiful to serve and tastes just as good. More than the sum of its parts. Added chilli sauce and yoghurt which set off the flavours perfectly.

    • Charlotte_vandenberg on May 30, 2021

      Good comfort food, the taste of fried onion is crucial for its succes. Halved recipe, more than enough for two adults and a toddler.

    • 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!

  • 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.

  • Spicy halloumi salad with tomatoes & fried bread

    • sarahj22 on March 29, 2021

      I loved the idea of this salad but, like JJ2018, found the spices too overpowering. I might try it again cutting back on the cumin, coriander and mustard seeds and adding more lemon juice.

    • JJ2018 on June 14, 2019

      This didn’t really work for us. Perfectly edible but found our croutons went a bit too hard and the taste of cumin and coriander seed too overpowering. Unlikely to repeat

  • Chicory & pear salad with Sriracha honey dressing

    • Charlotte_vandenberg on January 08, 2019

      Easy and tasteful. As more often, the results depends heavily on the ingredients used. This was delicious!

  • Smoked salmon with capers, olives & preserved lemons

  • Sticky, spicy aubergines with toasted sesame seeds & spring onions

    • Charlotte_vandenberg on January 08, 2019

      Delicious!

    • JJ2018 on March 06, 2019

      These were delicious I would definitely make again - really nice mix of sweet and spicy

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

    • Charlotte_vandenberg on January 08, 2019

      It was okay, but not brilliant in combination with the green couscous from the same book. Probably much better when combined with chicken or meat, or just plain rice.

    • EmmaJaneDay on October 09, 2017

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

  • 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!

  • Butterflied leg of lamb with pomegranate salsa

    • e_ballad on May 15, 2021

      Loved this salsa. Unfortunately, the kids weren’t a big fan of the marinade, despite their carnivorous tendencies.

  • 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.

    • JJ2018 on March 06, 2019

      This is nice but I’m not sure halloumi needs to be crumbed as you get a lovely edge crispness cooking it alone

  • Pea pastizzi

    • Livia on June 24, 2018

      Double up filling

  • Brown rice salad with olives, preserved lemons & apricots

    • JJ2018 on April 10, 2019

      This was nice and fresh tasting. It tasted healthy, reduced the preserved lemon slightly to my husband’s taste. Would make again

  • Orzo & tomato salad with capers & Kalamata olives

    • JJ2018 on March 17, 2019

      This was really nice and would be a great dish for a barbecue or buffet as it comes together super quickly but looks quite exciting. Used sundried tomato’s and reduced quantity of these and the capers slightly for taste

  • 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.

  • Tamarind & honey pork ribs

    • misskatyenglish on March 12, 2021

      Delicious!!! Made these exactly to the recipe and they were perfect. Served with veggie stir fried noodles

  • Apple, cinnamon & sultana loaf with nigella honey butter

    • Cvtbird on March 23, 2021

      This went totally wrong and was so dense as to be inedible. It may have been my fault though rather than the recipe.

  • Quinoa patties with pomegranate molasses & yogurt

    • Cvtbird on March 23, 2021

      I could not get the patties to stay together when frying.. they just crumbled.

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  • ISBN 10 1681883740
  • ISBN 13 9781681883748
  • Published Mar 13 2018
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Weldon Owen

Publishers Text

In Feasts, the highly-anticipated follow-up to the best-selling Persiana: Recipes from the Middle East and Beyond (2014) and Sirocco: Fabulous Flavors from the East (2016), award-winning chef Sabrina Ghayour presents a delicious array of authentic Middle Eastern dishes inspired by the celebratory feasts of her childhood in Iran but tailored to how we live and cook today. This beautifully photographed book features recipes accessible to home cooks everywhere. 

Feasts is a sumptuous celebration of Persian food featuring more than 90 sophisticated yet approachable recipes for breakfast and brunch, weeknights, weekends, summer meals, vegetarian dishes, festive occasions, and comfort food. The author, who teaches cooking, is an expert on Middle Eastern food, and her voice is authoritative but friendly, making the recipes very accessible even to the most inexperienced cook. Chapter intros brim with passion for her homeland’s culinary delights, and her recipe methods are easy to follow. The author also provides suggestions for complete menus. From finger foods, mezze dishes, entrees, sides, desserts, and drinks, Feasts is a mouthwatering tour of Persian food for today’s home cook.

Chapters and a sampling of recipes
Breakfast & Brunch: Goat cheese & filo pies, Cheddar & feta frittata with peppers, herbs & pul biber, Apple, cinnamon & raisin loaf with nigella honey butter

Weekend Feasts: Pan-fried lamb steaks preserved lemon, cilantro & garlic, Pear & thyme tart, Mint tea mojito 

Quick-Fix Feasts: Spicy halloumi salad with tomatoes & fried bread, Harissa skirt steak sandwiches
Roasted apricots with ricotta, honey & pistachio crunch, Raspberry, cardamom & vanilla yogurt fool 

Vegetarian Feasts: Carrot, orange, ginger & walnut dip, Roasted Portobello mushrooms with pine nuts & halloumi, Garlic, fenugreek & cumin flatbreads

Summer Feasts: Butterflied leg of lamb with pomegranate salsa, Pomegranate, cucumber & pistachio yogurt, Peach, feta & mint salad

Lighter Feasts: Yogurt & harissa marinated chicken, Smoked salmon with capers, olives & preserved lemons, Eggplant rolls with goat cheese, herbs & walnuts

Special Occasions: Jumbo prawns with tomato, dill & fenugreek, Beer roasted pork shoulder with plum sauce, Saffron roast potatoes, Charred cauliflower steaks with tahini, harissa honey sauce & preserved lemons, Cherry, dark chocolate & mint parfait

Comfort Food: Black garlic, tapenade, & feta rolls, Lamb kofta roll, Harissa-infused leg of lamb with fenugreek & lime, Freekeh, tomato & chickpea pilaf 


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