Check out Sabrina Ghayour's take on everybody's favourite, the classic cheese toastie. Filled with salty halloumi, rose harissa and honey for a touch of sweetness, this toastie is too delicious for words. It's meat-free too, so your veggie friends don't have to miss out
Try our halloumi toastie recipe then check out our cubano, grilled reuben sandwich and more toastie recipes. How to make a halloumi toastie... step-by-step video View Green Video on the source website Halloumi toastie recipe with harissa and honey
This classic beef and mushroom stroganoff is made creamy with a tub of crème fraîche and given that classic colour with paprika. Enjoy it served with mash or fries
Try Sabrina Ghayour's beef stroganoff, then check out our chicken stroganoff, mushroom stroganoff and pork stroganoff. This beef stroganoff recipe was written by Sabrina Ghayour, inspired by her travels in Russia. Sabrina says: "My first visit to Russia was a decade ago but only to Moscow. So, last year, I ventured to Saint Petersburg for a hit of history and culture. Palaces and museums are the gems in Saint Petersburg’s crown, and on a visit to one of the former, we stopped at a royal banqueting hall. We were served beef stroganoff on gilt-edged plates with a creamy mound of mashed potatoes. Stroganoff is also quite popular in Iran, perhaps because we used to share borders with Russia, and therefore quite a few dishes have made it into our repertoires. In my family, we only ever eat stroganoff with matchsticks chips, and I was always bemused that people would eat it with rice or noodles, too. I have since confirmed that the classic itself is served with either matchstick chips or mash – but basically potatoes."
This is a great one-pan brunch dish – it’s simple, economical, can be scaled up or down and, most importantly, is super delicious. Vegan? Just ditch the eggs, use a Med cheese substitute, add some chickpeas and a handful of fresh spinach
Make this one-pan brunch dish, then check out our shakshuka, breakfast tacos, potato tots and brunch sharing board. Also discover more potato recipes and our easy brunch recipes.
Try Sabina Ghayour's recipe for a rich tomato curry base – you can substitute the chicken with prawns, or use vegetables such as cauliflower, squash, courgettes or root vegetables to make a vegetarian or vegan alternative
Try Sabrina Ghayour's chicken kari recipe, adapted from her book Simply (£26, Mitchell Beazley). Also check out our chicken tikka masala, chicken korma, chicken biryani and more chicken curry recipes.
Marinated steak with labneh, pul biber butter and crispy onions
Taking inspiration from the Iskender kebap of Turkey, this dish of marinated steak with labneh (or strained yogurt, if you prefer) and pul biber butter is a simple yet effective explosion of flavours. Swipe pillowy flatbread through the yogurt for maximum enjoyment
Try this recipe for marinated steak with labneh, then check out our Turkish pide, Turkish manti and more Turkish-style recipes. This Turkish recipe is adapted from Simply by Sabrina Ghayour (£26, Mitchell Beazley). Photographs by Kris Kirkham
Whip up a Middle Eastern meze platter with these delicious small plates. They're made for sharing so prepare to get stuck into herb labneh, smoked aubergine, spiced kebabs, falafel and more
Looking for meze recipes? Want the best sharing dishes for a Middle Eastern feast? Try our ideas below from Persian chef and author, Sabrina Ghayour, and Kiam Samyani, founder of Berenjak, an Iranian restaurant in Soho based on the kebab houses of Tehran. Want more inspiration for a Middle Eastern-style feast? Check out more of Sabrina Ghayour's easy Persian recipes and then find out 10 things we love about Georgian cuisine. Now try our za'atar recipes. Meze recipes Crumbed asparagus with saffron yogurt This asparagus idea is crumbed instead of battered, which helps retain a wonderful texture. The saffron yogurt is a simple version of an aïoli but Middle Eastern style. Make this for an impressive veggie entertaining recipe. Çılbır (Turkish-style poached eggs in garlicky yogurt) Soft poached eggs on a bed of garlicky yogurt topped with herbs and red pepper flakes, çılbır is a versatile dish generally enjoyed as a hot meze. Chicken kofta Serve these Middle Eastern spiced bites as part of a meze feast with flatbreads and tzatziki to dip. Fattet hummus (chickpeas and garlic yogurt with fried bread Fatteh, derived from the Arabic fatta al khobz, meaning 'crumbling bread', began as a humble leftovers dish but has since transformed into a glamorous offering. Its variations are endless, often depending on what's available in the cupboard or the type of meal being served. Traditionally eaten as a breakfast dish, Hisham Assaad likens it to a savoury breakfast trifle – layers of crispy or toasted crumbled bread at the bottom, soaking up the rich juices from the other ingredients, topped with chickpeas, garlicky yoghurt, and fried nuts, creating a beautiful mix of textures. Matbucha A popular dish in Israel, Matbucha is a slow-cooked Moroccan condiment consisting of cooked tomatoes and roasted bell peppers, seasoned with garlic and chilli pepper. Tabbouleh Whip up this simple herby tabbouleh with juicy tomatoes, bulgur and lemony dressing for a quick salad that's perfect for sharing. Warm olive-topped hummus Make shop-bought hummus fancy with crumbled feta, fresh herbs, a sprinkling of chilli flakes and a tin of Fragata olives. Serve with fresh pitta bread. Lamb kofta puffs with tahini and tomato sauce Sabrina Ghayour's recipe for flakey puff pastry wrapped around tender lamb koftas is sure to be a hit with your dinner party guests. Serve with a harissa-spiced tomato sauce and drizzle of tahini. Occe (spring onion fritters) Dunk these pan-fried, herby spring onion fritters into a garlicky yogurt dip and enjoy alongside a Turkish meze-style spread. Arayes kafta (kofta in pitta bread sandwiches) This quick and tasty Lebanese sandwich is perfect for on-the-go, best enjoyed with a generous dollop of toum garlic sauce – or, for a fiery kick, try it with chilli sauce. Carrot, halloumi and dill balls Rarely do you see carrots fried, so here Sabrina Ghayour has combined them with halloumi to make these crispy little balls – perfect with drinks at a party or as part of a Middle Eastern feast. Discover more of our easy canapé style recipes here. Bahraini tikka Marinating the beef fillet in ground dried lime creates wonderfully tender skewers to serve with fluffy flatbreads, silky hummus and fresh orange slices. Le Bab’s sabich This vegetarian, Middle Eastern-style sandwich by the Le Bab chefs is full of the good stuff: expect spiced aubergine, peanut dressing and a zingy relish. Jujeh kabab Reflecting the food of Tehran's hole-in-the-wall kabab houses, Berenjak restaurant's convivial cooking is ideal to recreate at home. Try this turmeric-spiced chicken kebab as part of a meze feast. Spiced green bean and tomato rice Sabrina Ghayour takes a classic Persian recipe, loobia polow (rice cooked with green beans and meat), and makes it veggie for a showstopping meat-free main. Check out more our impressive veggie mains here. Lamb and apricot tagine Inspired by classic Middle Eastern flavours, this lamb and apricot tagine combines tender slow-cooked lamb, warm spices, and sweet dried fruit in one fragrant pot. For a vibrant, fuss-free feast, serve with giant couscous and a crisp green salad. Marinated steak with labneh, pul biber butter and crispy onions Taking inspiration from the Iskender kebap of Turkey, this dish of marinated steak with labneh (or strained yogurt, if you prefer) and pul biber butter is a simple yet effective explosion of flavours. Swipe pillowy flatbread through the yogurt for maximum enjoyment. Serving up to six people, this dish is sure to be a crowd-pleaser. Chargrilled baby aubergines meze Check out this easy veggie meze with chargrilled baby aubergines. This simple yet incredibly moreish recipe is ready in under an hour, a perfect dish to serve at your next dinner party. Pitta With just a handful of storecupboard ingredients you can achieve superior fluffy pitta breads that make shop-bought versions pale by comparison. Lamb neck, preserved lemon, white beans and harissa Try this Lebanese-inspired lamb dish as part of a Middle Eastern mezze, full of flavour and perfect for sharing. Spiced potato rösti Potato rösti is traditionally a Swiss breakfast dish, but here Sabrina Ghayour takes us through her twist using mustard seeds, chilli flakes and fenugreek. These spices give this recipe a real punchy flavour and perfectly accompany your soft boiled eggs. Ras el hanout and buttermilk sweet loaf cake with rose icing Bring a touch of sweetness to your meze feast with a delicately spiced rosewater loaf cake. Ras el hanout is a spice blend that packs an earthy punch, yet it works unbelievably well in this recipe – and the rose icing complements the spiciness beautifully. Nammoura (semolina and coconut cake) Lebanese nammoura is a rich, fudgy coconut cake, made with a base of semolina and yogurt, resulting in a wonderfully moist and satisfying dessert. Don't worry if your batter appears runny before baking – the semolina will absorb the liquid. The same goes for the syrup; the cake will soak it up beautifully. Smoked aubergine and pepper salad with pomegranate molasses Sabrina Ghayour's sweet and smoky aubergine salad is made for sharing. Evoke the flavours of Persia with pomegranate molasses and fresh pomegranate seeds. Discover plenty more veggie salad recipes. Spiced cod fritters with harissa honey dip These crunchy fish fritters with a sweet and spicy rose harissa dip from Sabrina Ghayour are perfect finger food for a Middle Eastern dinner party spread. Omelette Irani Give the simple omelette an Iranian twist by combining with a rich tomato sauce. Serve with a spoonful of salted butter, chives and flatbreads. Roasted carrots with tahini and pomegranate Give your roast veggies a Middle Eastern makeover with these sweet and nutty roast carrots. Drizzle with tahini and scatter with pomegranate seeds for a vibrant side or meze sharer. Spiced chicken salad with cashews and cucumber This aromatic chicken salad from Sabrina Ghayour is perfect for a Middle Eastern dinner party spread. Serve it in a big dish and let everyone dig in. Spiced root vegetable fritters with harissa and lime yogurt Check out these spicy veggie fritters with punchy harissa yogurt. Made from a combination of potato, parsnip, beetroot and celeriac, these fritters are packed full of veg. Cumin and mustard seeds provide a spicy kick. Khoresht karafs (celery stew) Inspired by Tehran's hole-in-the-wall street food, this succulent lamb and celery stew is ideal for a mezze platter. The lamb legs are marinated overnight in a turmeric blend, then combined with celery, parsley and herbs in a simple stew. Loobia chiti (pinto bean stew) Put your storecupboard staples to use in this Iranian-style vegan bean stew. With a tangy tomato sauce and cumin coating, this aromatic braised bean stew is perfect for dunking with flatbreads. Cod dogs with tomato and dill relish and harissa lime mayo This is a clever, economical twist on the lobster roll but with loads more flavour and a spiced crunchy coating to make it even more satisfying than the original. The fiery mayo and refreshing salsa add the perfect finish. Winter greens kuku with barberries and pine nuts Make our herby, spiced kuku sabzi recipe and cut into squares for a tasty meze bite. This Persian frittata is packed with herbs, spices and winter veg.
Sabrina Ghayour's holiday-inspired dishes
Have a taste of holiday at home, with Sabrina Ghayour’s six new recipes inspired by her travels, from Venice to Seville, Athens to Bangkok
Venice: Clam linguine with turmeric and coriander I quickly fell head over heels in love with Venice and its wonderful history and culture. But its food and traditions are what inspire me most. Venice was once one of the most important trading posts in the world, bringing all kinds of unusual ingredients into Europe from the east and beyond. The Rialto market spins me into sensory overload: there are shrimps, clams, snails and wonderfully fresh fish, and an array of colourful fruits and vegetables. Spaghetti alle vongole is hands down my favourite pasta and I eat it daily in Venice, sometimes even twice. This version is quite different but with a nod to the old Venetian love for importing spice, I felt it to be a perfectly respectable homage to the classic. Seville: Orange chicken with cumin and paprika Seville, rich in influence from the rule of the Moors, feels so comfortable and familiar to me in many ways. From Arab words used locally to the stunning architecture of the Alcázar and popular tiles and patterns all over the city. The food is spectacular and Moorish influence is very much alive and well on menus throughout Seville, as seen in the dish pincho morunos, skewered meat marinated in earthy spices such as cumin, turmeric and smoked paprika. You can skewer these chicken chunks once cooked as I usually find skewering them in advance makes cooking them evenly a bit fiddly. Athens: Spinach and feta pastry slice When I think of Athens, I think of the Acropolis, Parthenon and all those beautiful monuments. Markets, cafés, food stands and restaurants line the streets, and when I think of Greek food I think of grilled meats, bread and cheese, meze and every pie filling, both sweet and savoury, that you can imagine. The Greek dishes I make the most at home are pies, of every description – custard-filled, mince, potato and egg, spinach, cheese or, even better, spinach and cheese, aka the classic spanakopita. Moscow: Beef stroganoff My first visit to Russia was a decade ago but only to Moscow. So, last year, I ventured to Saint Petersburg for a hit of history and culture. Palaces and museums are the gems in Saint Petersburg’s crown, and on a visit to one of the former, we stopped at a royal banqueting hall. We were served beef stroganoff on gilt-edged plates with a creamy mound of mashed potatoes. Stroganoff is also quite popular in Iran, perhaps because we used to share borders with Russia, and therefore quite a few dishes have made it into our repertoires. In my family, we only ever eat stroganoff with matchsticks chips, and I was always bemused that people would eat it with rice or noodles, too. I have since confirmed that the classic itself is served with either matchstick chips or mash – but basically potatoes. Bangkok: Lamb, harissa and fennel salad Everywhere you turn in this beautiful, bustling city there is a new sight, sound and smell just waiting to be discovered – no wonder Bangkok is the world’s most visited city. Food is a 24-hour operation with wonderfully diverse dishes from around the world. My first visit to Thailand in 2009 was the traditional beach escape. We ate Thai beef salad with every meal because it was so delicious. I quickly learned how to make it and have been doing so ever since. The original recipe is fiercely fiery with chillies, garlic, fish sauce, celery leaf, tomatoes, cucumber, onion and juicy seared beef. This is my version, untraditional but taking inspiration from the classic. Porto: Portuguese seafood rice Porto is a stunning city of sloping cobbled streets, vibrant café culture, restaurants and nightlife, and the most fantastic food and colourful history. Once you get past the initial consumption of endless pastéis de nata, seafood should be next on your agenda. The arroz con mariscos I had here were much soupier and more comforting than any I’d ever had before and I could have happily eaten a bowl three times a day, no problem.
Clam linguine with turmeric and coriander
Try this spiced version of spaghetti alle vongole inspired by Sabrina's travels in Venice with a nod to the old Venetian love for importing spice
This clam linguine recipe, a twist on the classic spaghetti vongole, was written by Sabrina Ghayour, inspired by her travels in Venice. She says: "I quickly fell head over heels in love with this Italian city and its wonderful history and culture. But its food and traditions are what inspire me most. Venice was once one of the most important trading posts in the world, bringing all kinds of unusual ingredients into Europe from the east and beyond. The Rialto market spins me into sensory overload: there are shrimps, clams, snails and wonderfully fresh fish, and an array of colourful fruits and vegetables. Spaghetti alle vongole is hands down my favourite pasta and I eat it daily in Venice, sometimes even twice. This version is quite different but with a nod to the old Venetian love for importing spice, I felt it to be a perfectly respectable homage to the classic." For more seafood spaghetti inspiration, try our linguine alle vongole, seafood linguine, seafood spaghetti, crab linguine and spicy prawn linguine.
Made big or small, served hot or cold, a classic spinach-and-cheese spanakopita never fails to satisfy and is very simple to make. As many find filo pastry a bit daunting, recipe author Sabrina Ghayour has used puff pastry here
This vegetarian pastry recipe was written by Sabrina Ghayour, inspired by her travels in Greece. She says: "When I think of Athens, I think of the Acropolis, Parthenon and all those beautiful monuments. Markets, cafés, food stands and restaurants line the streets, and when I think of Greek food I think of grilled meats, bread and cheese, meze and every pie filling, both sweet and savoury, that you can imagine. The Greek dishes I make the most at home are pies, of every description – custard-filled, mince, potato and egg, spinach, cheese or, even better, spinach and cheese, aka the classic spanakopita."
A summery way to serve chicken, Sabrina Ghayour's Seville-inspired dish calls for smoked sweet paprika, cumin seeds and oranges three ways: juice, zest and wedges
This orange chicken recipe was written by Sabrina Ghayour, inspired by her travels in Seville. She says: "This region of Spain, rich in influence from the rule of the Moors, feels so comfortable and familiar to me in many ways. From Arab words used locally to the stunning architecture of the Alcázar and popular tiles and patterns all over the city. The food is spectacular and Moorish influence is very much alive and well on menus throughout Seville, as seen in the dish pincho morunos, skewered meat marinated in earthy spices such as cumin, turmeric and smoked paprika. You can skewer these chicken chunks once cooked as I usually find skewering them in advance makes cooking them evenly a bit fiddly." Also try our paprika chicken, jerk chicken, peri peri chicken traybake and plenty more flavoursome chicken recipes.
A celebration of all things seafood, this colourful rice dish calls for plenty of paprika, garlic, mussels, king prawns and oregano
Try this recipe for Portuguese seafood rice, then also check out our black seafood risotto and seafood chowder. This seafood rice recipe comes from Sabrina Ghayour, inspired by her travels to Portugal. Sabrina says: "Porto is a stunning city of sloping cobbled streets, vibrant café culture, restaurants and nightlife, and the most fantastic food and colourful history. Once you get past the initial consumption of endless pastéis de nata, seafood should be next on your agenda. The arroz con mariscos I had here were much soupier and more comforting than any I’d ever had before and I could have happily eaten a bowl three times a day, no problem."
Sabrina Ghayour's punchy salad is inspired by her travels in Bangkok. She matches pan-fried lamb leg steaks with pomegranate seeds, fennel, fresh mint and a rose harissa dressing
Try this lamb, harissa and fennel salad, then check out our recipe for lamb neck, white beans and harissa plus discover more lamb recipes. This Thai-style lamb salad is inspired by Sabrina's travels to Bangkok. She says... "Everywhere you turn in this beautiful, bustling city there is a new sight, sound and smell just waiting to be discovered – no wonder Bangkok is the world’s most visited city. Food is a 24-hour operation with wonderfully diverse dishes from around the world. My first visit to Thailand in 2009 was the traditional beach escape. We ate Thai beef salad with every meal because it was so delicious. I quickly learned how to make it and have been doing so ever since. The original recipe is fiercely fiery with chillies, garlic, fish sauce, celery leaf, tomatoes, cucumber, onion and juicy seared beef. This is my version, untraditional but taking inspiration from the classic."
ep 198 - SABRINA GHAYOUR on staying creative in the kitchen during lockdown
We talk to one of olive's favourite food writers about how she’s adjusting to lockdown at her home in rural Yorkshire
This week Janine is catching up with one of olive's favourite writers, Sabrina Ghayour. Sabrina is a chef and author who specialises in Persian food and her beautiful, vibrant, flavour-packed recipes are always a huge hit with our readers. We talk about how she’s adjusting to lockdown at her home in rural Yorkshire, how she keeps creative under difficult circumstances and why she’s happy sharing her disasters as well as her successes on social media. View oEmbed on the source website
This asparagus idea is crumbed instead of battered, which helps retain a wonderful texture. The saffron yogurt is a simple version of an aïoli but Middle Eastern style
Try this recipe for crumbed asparagus with saffron yogurt. Also read our guide on what is saffron and where to buy it for advice on purchasing this fragrant spice.
How can you make halloumi even better? Sabrina Ghayour says: combine it with carrot and dill, and deep fry. And we agree. Perfect with drinks or as part of a feast
Try these halloumi and dill balls then check out our air fryer halloumi fries, halloumi souvlaki, halloumi kebabs and more halloumi recipes. View oEmbed on the source website
Rice and vegetable aash with puy lentils
To say that aash is merely a soup would be underselling it – this hearty staple of Persian cuisine is always herb- based but there are many varieties: some with meat, some with barley, rice, tomato or pomegranate molasses. It’s the best comfort food on a cold day. This is Sabrina Ghayour's Western version but still every bit as delicious
Sabrina Ghayour takes a classic Persian recipe, loobia polow (rice cooked with green beans and meat), and made it veggie for a showstopping meat-free main
Ras el hanout and buttermilk sweet loaf cake with rose icing
Ras el hanout is a spice blend that packs an earthy punch, it works unbelievably well in this easy loaf recipe – and the rose icing complements the spiciness beautifully
Cod dogs with tomato and dill relish and harissa lime mayo
This is a clever, economical twist on the lobster roll but with loads more flavour and a spiced crunchy coating to make it even more satisfying than the original. The fiery mayo and refreshing salsa add the perfect finish
Try this recipe for cod dogs, then check out our buffalo dog, corn dogs and more hot dog recipes.
This might not be the version you’d get from a restaurant but it’s full of flavour. It has that comforting warmth you crave when you come home and want something delicious yet simple to put together
Shepherd’s pie is an institution but for something a little different this spicy version hits the spot, delivering all the comfort with a little kick of harissa
Try this kofte shepherd's pie, then check out our lamb kofte, Moroccan kofte and classic Turkish meatballs.
Butternut squash and butterbean stew with yogurt
Whether you're vegetarian or not, this is the kind of dish that will satisfy anyone. Gentle spicing helps to lift the sauce, and the yogurt and mint oil make it the kind of dish perfect for dipping hunks of bread into
Try this squash and butterbean stew, then check out our vegan stew, vegetable stew, slow cooker winter vegetable stew, vegetarian tagine, Tuscan bean stew and other vegetarian recipes. Looking for more butternut squash recipes? Try our butternut squash risotto, butternut squash and chickpea curry, butternut squash salad and more butternut squash recipes.
A spin on the classic curry goat, this spiced pork curry is melt-in-the-mouth and full of Caribbean flavour. Serve with beautifully buttery rice and peas
Try this Jamaican curry pork, then check out our Jamaican goat curry, Jamaican oxtail stew and Jamaican beef patties. Now find out 10 things we love about Jamaican cuisine.
Check out our easy yet super comforting chilli recipe with bone marrow. This is the classic American chilli but with extra depth courtesy of cocoa and wonderfully enriching marrow. If you have any leftovers, they go fantastically with a baked potato and a little extra cheese
Make this comforting bone marrow chilli, then check out our classic chilli con carne, healthy chilli, keto chilli and more chilli recipes.
Baby new potatoes wrapped in bacon with harissa cheese dip
Serve these fun BBQ skewers alongside a punchy, creamy harissa soft cheese dip – perfect for summer entertaining
*This recipe is gluten-free according to industry standards