Moorish: Vibrant recipes from the Mediterranean

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In a small saucepan, combine the harissa and maple syrup and heat gently. As soon as the mixture begins to bubble, take off the heat and set aside. I keep this cake on a plate covered with clingfilm and find it can be kept like this for up to a week.

Preheat two large saucepans or deep frying pans over a medium heat. Put the oil for cooking the chips into one pan, and the oil for frying the fish into the other. Bring the oil up to frying temperature, but do not allow it to smoke. Place the potatoes in one pan and begin to cook them. To make the roast vegetable bastilla, preheat the oven to 220C/200C Fan/Gas Mark 7. Line two large baking trays with baking paper. To make the crispy cod wraps, mix the eggs with a pinch of salt and pepper. Mix the flour, garlic granules, mustard powder and spices into a separate small shallow bowl, and season very generously with salt and pepper. Her recipes and work appear on a regular basis in lifestyle, food, and grocery magazines, as well as in major newspapers and online media, and she appears on a variety of cooking shows.Middle Eastern food can be heavy and plentiful, so you need to pair it with light, refreshing dishes that cleanse the palate and aid digestion. This is just that kind of dish – it is a perfect accompaniment to heavy meat and poultry dishes, providing a lovely fresh flavour – and it looks beautiful, too. The lightly sweetened dressing works well, counteracting the acidity, and I just love the intense crunchiness of this salad. Ghayour and Lynn had a small ceremony, as per the pictures. There were limited people at their wedding dinner. Ghayour's two stepsons were also well-dressed for the occasion. Spiced carrot, pistachio and almond cake with rosewater cream. Photograph: Liz & Max Haarala Hamilton To make the tomato sauce, dry-fry the cumin seeds in a large saucepan over a medium heat for 1–2 minutes until they release their aroma. Heat the oil in the pan and fry the onions until nicely browned around the edges and cooked through. Add the garlic, harissa, sugar and cinnamon and mix until combined. Add the tomatoes, mix everything together and cook for 20 minutes. Whereas Persiana focused on modern and accessible Middle Eastern recipes, Sirocco (meaning “a hot, dry wind blowing from east to west”), “is not specifically Middle Eastern food,” Ghayour says. “It’s just my style: food with full-on flavour.” The recipes are inspired by the flavours of the east, but the produce and cooking styles come from the west. Convenience and making the most of what’s in your store cupboard are major themes. Far from being fazed by the idea of substituting ingredients, Ghayour encourages it. “I’m unafraid to [experiment], because I’m self-taught. Recipes that give a little bit of leeway make you a more confident cook.”

To make the spinach yoghurt, bring a saucepan of water to the boil, add the spinach and simmer for 2–3 minutes until wilted. Drain and plunge into a bowl of iced water. Once cooled, drain well and finely chop.To make the salsa, combine the tomatoes, onion, and dill in a bowl. Add the olive oil and sugar and season well with salt and pepper. Mix together and set aside. Fluff the rice up with a fork and add a few extra knobs of butter. Fold in the chopped apricots, dried chopped cranberries, toasted pine nuts and pistachios. To make the fried onions, heat the oil and fry the onions until deeply browned and crispy. Transfer to drain on kitchen paper. Adjust the seasoning to taste and scatter with the chopped chives (if desired). Serve crispy french fries, mashed potato, or buttered tagliatelle. This needs no accompaniment.

Sabrina’s third and final Residency column takes the international meatball as its theme. She’ll be rustling up Middle Eastern lamb kofta with cranberries, cumin and pine nuts. Sabrina Ghayour was born in Tehran, Iran, and moved to west London with her mother at the start of the 1979 Iranian revolution. [3] Career [ edit ]

To make the dressing, mix all of the ingredients together in a small bowl and season with salt and pepper. To make the tomato sauce, dry-fry the cumin seeds in a large saucepan over a medium heat for 1–2 minutes until they release their aroma. Heat the oil in the pan and fry the onions until nicely browned around the edges. Sabrina, who specializes in teaching Persian and Middle Eastern culinary classes across the country, has become the "go-to" girl for Persian and Middle Eastern recipes, history, and ingredient knowledge and is frequently called upon for her skill and understanding of the field. Roll the minced venison into roughly 2cm balls, to make approximately 30-32 mini meatballs. Heat a dry drying pan over a high head and once hot, add the mushrooms and stir-fry without an oil until all their liquid has been released and evaporated.