Method 1 Put all the main ingredients, except the vegetable oil, into a large mixing bowl and, using your hands, work them together really well, pummelling the meat mixture for several minutes into a smooth, even paste. We were responsible for selling many of our ingredients far and wide through the Silk Roads. It covers the food and flavours from the regions around the Southern and Eastern shores of the Mediterranean Sea. [2], Sabrina Ghayour was born in Tehran, Iran, and moved to west London with her mother at the start of the 1979 Iranian revolution. Even non-Middle Eastern chefs are using Persian and Middle Eastern ingredients and flavours to make inspired dishes. The Silk chile pepper that Burlap and Barrel sells is botanically identical, but for the most part I still see people selling "Aleppo" pepper. This is Ghayours sixth cookbook, and she regularly braves the steely critiques of her stepsons but that doesnt mean shes fearless in the kitchen. Teaching connects me to my readers and I learn so much from the people who cook from my books, so I find that that is really the best influence and indeed, education. Id never done it before, but once you realise theres a trick hot oil, fluff them up and all of this kind of stuff, youre like, My God, this is so easy! And then you do it, and it becomes second nature to you., Well, almost everything Ghayour tries becomes second nature. Her work may be less physical these days, but shes still a grafter and thrives on being busy: Im lucky. Its been almost two years since Sabrina Ghayours first, Persiana, came out, and waiting for the publication of her second, Sirocco, has, according to her, been the most drawn-out pregnancy like being told that your gestation period is 18 months long. Line a 24cm-diameter springform cake tin with baking paper. But messing around with things for the sake of it and then calling them the same thing? 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.
