Flavor – Sabrina Ghayour – Cookbook Giveaway
March 14, 2024 by JennyEnter our US & Canada giveaway to win one of three copies of Flavor by Sabrina Ghayour.
Sabrina Ghayour’s latest cookbook shares over 100 recipes resulting in a collection of simple, delicious, crowd-pleasing recipes with a Middle-Eastern twist. As with all of Sabrina’s books – this one is a keeper and filled with dishes that will inspire and bring exciting flavors to your table.
This title is one of our featured books in the Eat Your Books Cookbook Club for April along with any recipe from any of Sabrina’s titles.
The publisher has shared the following recipes for our Members to try now along with this online recipe: Halloumi airbags.
Big salads are among some of my favorite recipes to make. I’m not talking about limp, overdressed lettuce leaves. I mean substantial, flavorful combinations. Butternut squash has a natural sweetness and means you can throw so many bold flavors and spices at it and it just balances them out beautifully.
Serves 6 to 8
- 2¼ lb butternut squash, peeled, halved, seeded, and cut into ½-inch slices
- olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 ½ cups black rice
- 1 large red onion, finely chopped
- ¾ cup dried cranberries
- ½ cup flaked almonds
- 1 ½ cups pomegranate seeds
- 1 small pack (about 1oz) of flat-leaf parsley, leaves finely chopped
- Maldon sea salt flakes and freshly ground black pepper
- For the dressing
- 3 tablespoons pomegranate molasses
- 3 tablespoons olive oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon vegan red wine vinegar
- 1 teaspoon ground cinnamon
Preheat the oven to 425°F. Line a large baking pan with parchment paper.
Place the pieces of squash on the lined pan and drizzle generously with olive oil. Mix the spices together and sprinkle over the pieces, then use your hands to evenly coat them in the oil and spice mix. Arrange the pieces in a single layer, season with salt and pepper, and roast for 40 minutes or until starting to brown on the edges. Remove from the oven and let cool.
Cook the rice following the package directions, then rinse in cold water until cooled. Then drain and set aside.
Mix the onion, cranberries, flaked almonds, pomegranate seeds, and parsley (reserving a little for garnish) in a bowl, then add the rice. Mix the dressing ingredients together, pour over the salad, and stir in. Season generously with salt and pepper, mix again, and let rest for 15 minutes. Stir again, taste, and adjust the seasoning if desired. Serve with the roasted butternut arranged on top, scattered with the reserved parsley.
Since adopting this technique, I have glazed eggplants with every conceivable kind of sauce you could imagine. This method is so incredibly good for cooking eggplants that it should give you the confidence to experiment with other flavors, and I would encourage you to do just that. But while you’re here, this is a fantastic combination of ingredients that gives a rich, nutty, and chewy surface when slightly cooled. I ask you, what’s not to love about that?
Makes 4
- 2 large eggplants
- ¼ cup garlic oil
- 3 tablespoons tahini
- 2 tablespoons honey (if vegan, use maple syrup)
- 1 teaspoon garlic granules
- 1 teaspoon pul biber chile flakes
- Maldon sea salt flakes and freshly ground black pepper
Preheat the oven to 400°F. Line a baking pan with parchment paper.
Using a sharp knife, cut the eggplants in half lengthwise, then score a criss-cross pattern in the cut sides and place, cut-side up, on the lined pan. Brush the scored flesh of each half with the garlic oil and roast for 30 minutes or until cooked through.
Meanwhile, mix together the tahini, honey (or maple syrup), garlic granules, pul biber, and a generous amount of salt and pepper in a small bowl until smooth.
Remove the eggplants from the oven, divide the tahini mixture between the halves, and spread it all over each surface. Roast for a further 10 to 12 minutes until lovely and golden brown on the surface. Remove from the oven and serve.
Recipes excerpted from Flavor by Sabrina Ghayour, Publisher: Aster.
Special thanks to the publisher for providing three copies of this title in our promotion. Entry options include answering the following question in the comments section of this blog post.
Which recipe in the index would you like to try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 1st, 2024.
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