Shape the mixture into approximately 24 meatballs, about the size of table tennis balls. Gently roll them to elongate them into long sausage shapes. Stir the tomato sauce and place the kefta in the sauce, ensuring some of the sauce covers the kefta. Cook for 30 minutes with the lid ajar, stirring carefully halfway through and shaking the pan to ensure the kefta cook through and are immersed in sauce. Sabrina Ghayour (born 5 January 1976 in Tehran, Iran) is a British-Iranian chef, food writer and author. [1] She is the host of the supper club ‘Sabrina's Kitchen’ and released her first cookbook, Persiana, in May 2014. [2] Early life [ edit ]

To make the meatballs, preheat a large frying pan over a medium heat. Put all the ingredients, except the oil, in a large mixing bowl and, using your hands, mix everything together really well for 6-8 minutes, ensuring you break up all the clumps of lamb so that everything is combined and the mixture is smooth – this will make for light and smooth meatballs.I am not a natural baker, so I work hard to perfect foolproof, crowd-pleasing recipes that work with my style of cooking. Iran has a huge nut-producing trade and pistachios are the king of Persian nuts. I first made this cake when I started doing supper clubs – we don't really have puddings in Iran. Add the garlic, harissa, sugar and cinnamon and mix until combined. Add the tomatoes, mix everything together and cook for 20 minutes. Meanwhile, put the beaten eggs into a small, shallow bowl and season with salt and pepper. Put the flour and all the spices into another shallow bowl, season generously with salt and pepper and mix until evenly combined. Coat each piece of fish evenly in the seasoned flour, shaking off any excess, then dip it into the egg mixture until fully coated, and finish by dredging it in the flour mixture again, ensuring each piece is well coated. Repeat until all the pieces are coated. Fry the fish in the second pan of oil until the batter is crispy and a deep golden brown.

After completing her education, Ghayour was employed by restaurateurs such as Ken Hom and worked in corporate catering in the City of London for around fifteen years. [3] Toast the breadcrumbs – either in the oven for 8 minutes at 180C/350F/gas mark 4, or in a preheated frying pan until they are golden brown. Then set them aside.The first time I tried cauliflower soup, no exaggeration, I was head over heels in love with it. I cannot understand why it isn’t more popular. Despite cauliflower’s delicate nature when cooked, it can handle bold spices extremely well, and cumin is really one of the best pairings with it. Soups needn’t be a humble affair. They can be rich and decadent as well as comforting, and not just an opening act but very much the star of the show. This example, while simple in terms of ingredients, is a warming wonder of a soup.

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. Shape the mixture into approximately 24 meatballs, about the size of table tennis balls. Gently roll them to elongate them into oblong shapes. Press the meat mixture into a shallow casserole or baking dish that is about 22cm/8½in in diameter to completely cover the base of the dish. Cook for 18 minutes, or until golden on top. 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. 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.”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.

Melt the chocolate in a heatproof bowl set over a pan of hot water, then stir in the olive oil until the mixture is smooth and fully combined. Take the bowl off the heat and leave the mixture to cool for 15 minutes. Once cool, add the espresso and ground cardamom and stir well.Grind the saffron (if using) with a pestle and mortar, then pour over the 2 tbsp of boiling water and leave to infuse. To make the dressing, mix all of the ingredients together in a small bowl and season with salt and pepper.