Bazaar: Vibrant Vegetarian Recipes by Sabrina Ghayour

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Notes about this book

  • mjes on September 26, 2019

    This cookbook has been the cookbook of the month for May 2019 for the Great British Chefs Cookbook Club

Notes about Recipes in this book

  • Carrot, halloumi & dill balls

    • kestypes on March 15, 2022

      Air fryer, 6 mins at 200C. Perfect.

  • Spaghetti with olives, broccoli & feta

    • Astrid5555 on March 16, 2020

      Ok, but nothing special. Would have preferred without the olives, feta is essential. Should have followed the recipe and added all the pul biber asked for, but was afraid that it would be too spicy for the kids. Without the whole amount of spice quite bland.

    • JJ2018 on June 29, 2019

      We really enjoyed this - used 1/2 chilli specified after thinking about previous recipes in the book but it was quick and tasty and would definitely make again

    • osulliae1 on April 24, 2021

      This was delicious

  • Stir-fried cavolo nero, chestnuts, mushrooms & chickpeas

    • Astrid5555 on February 06, 2022

      While the rest of the family is gone skiing for the week, I am going vegan. So when this recipe popped up on my EYB search I gave it a try and I am very glad I did. The subtle sweetness of the chestnuts goes extremely well with the spices in this dish. Substituted shiitake for chestnut mushrooms and it was so delicious. A keeper also for non-vegan times to come.

  • Smacked cucumber salad

    • KarinaFrancis on July 27, 2021

      A great, crunchy side. It straddles Asian and middle eastern flavours so it’s a really useful back pocket salad

  • Orange, almond & cardamom madeleines

    • KarinaFrancis on September 18, 2021

      My first time making madeleines and they turned out beautifully. I had a heap of lemon zest so I used that instead of orange and it worked beautifully. I was so excited they formed the classic bump!

    • joneshayley on March 22, 2020

      Lightly spiced, and delicious. Easy to make as well.

  • Cabbage & sesame salad

    • KarinaFrancis on October 14, 2021

      A nice change from the usual slaws. Would be great with kebabs or kofta.

  • Vegetable tray bake

    • joneshayley on June 30, 2019

      Beautiful recipe. Easy to make and flavourful, served as suggested with cheese and salad. Perfect in hot weather

    • dc151 on August 24, 2021

      Delicious! Simple and versatile. Made with potatoes, red peppers and eggplants as that's what I had. Will definitely make again.

  • Harissa & soba noodle salad with broccoli, sesame & nigella seeds

    • Jojobuch on December 09, 2019

      It was ok but could have done with a bit more flavour - next time I might add a dash of soy sauce

    • JJ2018 on November 25, 2019

      This was perfectly pleasant. There are lots of seeds which give a nice crunch but for me it wasn’t one I’d rush to repeat. I struggled as my soba noodles were a bit claggy

  • Kale & cabbage kuku

    • dzant on October 12, 2020

      We make this every week!! Love it.

  • Spiced green bean & tomato rice

    • nmfrost21 on January 27, 2022

      More of a side than a main course. Frugal and tasty. Serves three as a main.

  • Ras el hanout & buttermilk sweet loaf cake with rose icing

    • valbe on January 03, 2021

      2021/01/03. Rather exotic especially with the rosewater icing so reserve for well-traveled friends. I used homemade Ras el hanout with rosebuds but any good quality Ras el hanout would be fine. Needs a strong cup of tea or a ristretto.

  • Mushroom, tahini & harissa spaghetti

    • JJ2018 on June 12, 2019

      This was quick and tasty but very spicy. In future would reduce harissa by half and add some lime juice for freshness at the end.

  • Roasted aubergine & carrot couscous with preserved lemon

    • JJ2018 on November 29, 2019

      A nice quick vegetable couscous but the flavour wasn’t big enough for me to be a must repeat

  • Sweetcorn, potato & cheddar chowder

    • JJ2018 on August 20, 2019

      For me this wax just ok. It didn’t wow me

  • Butternut, feta & chilli rolls

    • JJ2018 on June 14, 2019

      We enjoyed these but probably unlikely to rush to repeat. Recipe is nicely spiced but it’s just quite a soft filling and so wasn’t working for us texturally

  • Feta, pul biber & oregano macaroni bake

    • JJ2018 on July 21, 2019

      Really quick to make and a great twist on macaroni cheese. Left the chilli out of H portion. Popular with all the family will make again

  • Cucumber & feta bruschetta

    • JJ2018 on August 09, 2021

      Quick and easy to make for a light lunch. Nice range of flavours and textures but I think with the yoghurt and feta together it had a bit too much of a tang to become a favourite for me.

  • Sweet potato & lime soup

    • JJ2018 on December 03, 2019

      The feta is a must for this recipe but for me even with all the spicing this was a bit too sweet for me to want to rush to make again.

    • Laceykrishna on February 27, 2020

      Absolutely delicious. We did add salt and pepper, which weren’t mentioned in the recipe. The feta is essential and it complements the sweet spiciness of the soup. Also, I used Italian seasoning because I was out of oregano. A very easy, nutritious and quick meal that had a surprisingly complex flavor. I do find that limes and sweet potatoes go together well.

  • Chickpea & vegetable koftas with tahini sauce

    • etcjm on July 14, 2019

      So much flavour. Do try and keep them small to keep them crispy although bigger ones can have more of a texture of falafel. Served with leftover sauce from Nigella's shawarma which bar the coriander is the same as this sauce. Also served with the aubergine salsa from the aubergine and feta chilaquiles from Jon Whaite's Comfort. Good food. Looking forward to leftovers.

  • Rice & vegetable aash with puy lentils

    • eszpee on February 16, 2022

      Pleasantly tart. The recipe is not joking about the rice and lentils sucking up all the juices, the whole thing became an - albeit very nice - stew by next morning. Great with naans or some soft pita breads.

  • Roast vegetable bastilla

    • dc151 on September 28, 2021

      The Moroccan dish bastilla is traditionally made with pigeon. This vegetarian version is chock-full of flavor and fun to make! I couldn't find celery root, so subbed in potatoes, but otherwise stayed faithful to the original. Root veggies, pine nuts and almonds, dried apricots with a lemon parsley sauce with all sorts of warm spices and wrapped with phyllo dough. Really amazing!

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Reviews about this book

  • Kavey Eats attractive book for the vegetarian in your life bored with the same old dull veggie lasagne or mushroom risotto, or for an omnivore unconvinced that a mushroom or an aubergine can satisfy.

    Full review
  • Tinned Tomatoes you turn page after page you think I want to eat that and that and that...It's a vegetarian cookbook, but there are lots of vegan recipes or recipes that can be easily tweaked.

    Full review
  • Tin and Thyme by Choclette

    ...a fabulous book it is, dedicated to cooking vegetables in an interesting and flavoursome suited to those who are looking for inspiration rather than to novice cooks.

    Full review
  • ISBN 10 1784725757
  • ISBN 13 9781784725754
  • Published May 07 2019
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Mitchell Beazley

Publishers Text

noun: a market in the Middle East

Bazaar is a colorful, flavourful and satisfying celebration of vegetable dishes, designed tosuit every occasion and every palate. The magic of this cookbook is that you won't feel like anything is missing, with dishes full of easy-to-achieve flavors and depth that would win over even the most die-hard carnivore.

Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats.

Recipes include:
Grilled halloumi flatbreads with preserved lemon salsa
Charred tomato & roasted chili soup with herb-fried croutons
Root vegetable bastilla
Grilled tofu salad with peanuts, sweet tamarind & spiced miso dressing
Potato, ricotta & herb dumplings with walnuts & chili butter
Feta, pul biber & oregano macaroni cheese
Courgette, orange & almond cake with sweet orange yogurt frosting

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