Feasts: From the Sunday Times no.1 bestselling author of Persiana & Sirocco: THE SUNDAY TIMES BESTSELLER

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Completely dispels any notion that this style of cooking is long-winded and intimidating...brilliant for the novice, the time-poor and even the seasoned cook. This Spicy Halloumi Salad with Tomatoes and Fried Bread is such a fun summer salad. It has all the healthy stuff like tomatoes, red onions, and cucumbers paired with the more indulgent pan-fried Halloumi cheese and cubes of sourdough bread. Weekend Feasts : Pan-fried lamb steaks preserved lemon, cilantro & garlic, Pear & thyme tart, Mint tea mojito Ghayour brings authentic recipes up to date using a handful of simple, easily acquired ingredients.

Sabrina cooks the kind of food I love to eat: lots of flavours distilled out of love and generosity. In this book Sabrina demystifies the use of spices. The Eastern promise is definitely delivered in her book and it will have a place on the shelves of my kitchen. I had never heard of Sabrina Ghayour and have none of her previous books so I was very pleased when this book arrived to see that it is not like anything I have already. The Persian fusion theme to much of the food is new and a breathe of fresh air. Reserve 2 large cupfuls of the cooking liquid for making the sauce, then rinse the noodles under cold running water. Drain, then return the noodles to the pan and set aside. Sabrina Ghayour's Middle-Eastern-plus food is all flavour, no fuss - and makes me very, very happy ' - NIGELLA LAWSONHalloumi is a white, semi-hard cheese originally from Cyprus. It is made from a mixture of goat and sheep’s milk (though occasionally cow’s milk is also used). Its high melting point makes the cheese popular for grilling or frying. This wonderful Persian-born chef is a master of the Middle East and her book is sumptuous, thrilling, learned and downright brilliant.

Each chapter includes menu ideas for easy planning with additional lists at the end of the book specifically for vegans, picnics, casual get-togethers with friends and family meals. Most of the recipes come together fairly easily for minimal prep, but maximum flavor. The Pomegranate & Rosewater Jelly Cups come together with just 5 ingredients. Gelatin is dissolved into pomegranate juice and lightly flavored with sugar and rosewater. Each cup is topped with some fresh pomegranate seeds and chilled until set. Ghayour is responsible for making Persian food fashionable, and her new book does not disappoint. It is a joyous celebration of gathering friends and family around a table laden with abundance.' - Sunday Times Ireland Ghayour is responsible for making Persian food fashionable, and her new book does not disappoint. It is a joyous celebration of gathering friends and family around a table laden with abundance.’ – SUNDAY TIMES IRELAND I know I am gushing about this book but I can honestly say that, of my extensive shelves of recipe books, this is amongst the most interesting and well thumbed book at the moment and I can’t wait to try more of the recipes.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 Ghayour is responsible for making Persian food fashionable, and her new book does not disappoint. It is a joyous celebration of gathering friends and family around a table laden with abundance.' - SUNDAY TIMES IRELAND

I cooked a few things from this book on Saturday for Mr B's birthday, and it all worked gorgeously well. I suspect there are chefs and cookbooks that suit you as a cook, and those that don't. A combination of tastes and ingredients, methods and implements that will either sit well with you or don't. Some of my favourite cookbooks are actually ones from which I only make a handful of recipes. Instead, for once, I was leafing through Feasts - trying not to drool - and thinking I could make and enjoy eating just about every single one of these recipes. That is rare. I think Ms Ghayour and I are a good fit in the kitchen! And the proof was in the pudding on Saturday, I can promise you. The photography is provided by Kris Kirkham. Every recipe is accompanied by a beautifully styled photo of the finished dish. Measurements are listed in US Customary and the titles are written in English. Things that worked, so far: goats' cheese and filo pies (I made with fetta); green ginger lemonade; spice-marinated beef kebabs; pan-fried lamb steaks with preserved lemon, coriander and garlic.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.

Sabrina Ghayour was born in Iranand raised in England. She didn’t grow up in a family of cooks. Instead, she started to teach herself at the age of six, first focusing on Persian cuisine before branching out to food throughout the Middle East. Sabrina Ghayour knows how to throw a party: serve big dishes of beautifully spiced food and let everyone dig in.' - OLIVE

Spicy Halloumi Salad with Tomatoes and Fried Bread Recipe

Summer Feasts : Butterflied leg of lamb with pomegranate salsa, Pomegranate, cucumber & pistachio yogurt, Peach, feta & mint salad Vegetarian Feasts : Carrot, orange, ginger & walnut dip, Roasted Portobello mushrooms with pine nuts & halloumi, Garlic, fenugreek & cumin flatbreads Feasts: Middle Eastern Food to Savor & Share, written by Sabrina Ghayour, features a variety of fun and unique recipes perfect for family gatherings and entertaining. Highlights include Saffron Roast Potatoes; Eggplant Rolls with Goat Cheese, Herbs & Walnuts; Parsnip & Apple Soup; Raspberry & Pistachio Frozen Yogurt Pots; Tamarind & Honey Pork Ribs; and Caramelized Banana Crêpes with Pistachios & Honey. I will also be sharing her recipe for Spicy Halloumi Salad with Tomatoes and Fried Bread following the review. Sabrina went on to host supper clubs and create recipes that have been featured in many publications, plus hold cooking demonstrations, cooking classes, and other events. She is also the author of Persiana ( I reviewed this one a few years ago) and Sirocco. Feasts