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Feasts: Middle Eastern Food to Savor & Share Hardcover – Import, 13 March 2018

4.7 out of 5 stars 863 ratings

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Hardcover, Import, 13 March 2018
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Product description

About the Author

Sabrina Ghayour is a British-Iranian chef, food writer, and award-winning author. She is the host of the popular “Sabrina’s Kitchen”supper club, which is held in venues across London, and released her first cookbook, Persiana, in May 2014. She teaches Persian, Turkish, Moroccan, and Georgian cooking classes and has appeared on several British TV cooking shows. 

Excerpt. © Reprinted by permission. All rights reserved.

¾ cup all-purpose flour, sifted pinch of salt
2 eggs
¾ cup plus 1 tablespoon milk
¼ cup water
4 tablespoons salted butter, melted, plus an additional 6 tablespoons
1 heaping tablespoon superfine sugar
3–4 tablespoons superfine sugar
3 large or 4 small bananas, peeled and sliced on the diagonal into 1-inch thick slices
4 tablespoons salted butter
¾ cup pistachio nuts, roughly chopped
To make the crêpe batter, put the flour, salt, and eggs in a large mixing bowl. Combine the milk and water in a small pitcher, then blend the liquid into the flour mixture a little at a time, mixing well with either a fork or an electric mixer to beat out any lumps. Mix in 2 tablespoons of melted butter and the sugar, then transfer the mixture to a measuring pitcher and set aside.
Set a heatproof plate over a pan of simmering water—you can keep the cooked crêpes warm by stacking them on this plate.
Heat a 7-inch frying pan over medium-high heat. Drizzle in 1 teaspoon of the melted butter and tilt the pan to spread it around the base of the pan. Quickly pour in just enough crêpe batter to barely coat the base (you want a nice, thin crêpe, not a pancake) and tilt the pan to spread the batter evenly. Cook until the edges start to curl up, about 1 minute, then use a knife to tease the edge of the crêpes over to check if the underside is golden and, if so, flip the crêpe (use a spatula if you like) and cook until the underside is golden brown, a further 30 seconds or so. Transfer the crêpe to the warm plate and cover with parchment paper. Repeat with the remaining batter, adding 1 teaspoon melted butter to the pan each time. Keep the crêpes warm while you cook the topping.
Put the superfine sugar in a shallow dish. Dip the 2 cut sides of each banana slice into the sugar to coat.
Put 2 tablespoons of the butter into a large frying pan set over high heat. Add half the banana slices and fry until slightly caramelized, or no more than 1 minute on each side. Remove from the pan and repeat with the remaining 2 tablespoons butter and banana slices.
To serve, place a few banana slices across half of each crêpe. Scatter over the pistachios and drizzle a little honey over each. Fold into quarters and serve immediately.

Product details

  • Publisher ‏ : ‎ Weldon Owen (13 March 2018)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 240 pages
  • ISBN-10 ‏ : ‎ 1681883740
  • ISBN-13 ‏ : ‎ 978-1681883748
  • Item Weight ‏ : ‎ 1 kg 110 g
  • Dimensions ‏ : ‎ 18.8 x 2.54 x 24.64 cm
  • Customer Reviews:
    4.7 out of 5 stars 863 ratings

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Customer reviews

4.7 out of 5 stars
4.7 out of 5
863 global ratings
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Top review from India

Reviewed in India on 15 June 2018
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5.0 out of 5 stars Yummilicious
By Sunil Madan on 15 June 2018
It's been a while since I have had this book and it's time to take a second look. One of the foundational ingredients is Harissa. The one to use is rose harissa by Belazu. If you can get your hands on it, it will make you into a genius chef with little effort. Another one is Za'atar. Try getting hold of the real thing by begging a friend who's flying over from the middle east.
A third ingredient you would need are pomogranate molasses.
Finally, preserved lemons. These are easy to do yourself at home.
Arm yourself with these and call some friends over for dinner.
I promise they will kiss your hands before they leave.
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Top reviews from other countries

Kate Watson
5.0 out of 5 stars Another absolutely brilliant book from Sabrina
Reviewed in the United Kingdom on 18 September 2017
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29 people found this helpful
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4.0 out of 5 stars Useful and Beautiful.
Reviewed in the United Kingdom on 25 April 2018
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18 people found this helpful
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F Moussavi
5.0 out of 5 stars Unique fusion food, rather than authentic
Reviewed in the United Kingdom on 18 January 2018
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14 people found this helpful
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5.0 out of 5 stars Easy to follow recipes and delicious
Reviewed in the United Kingdom on 16 November 2017
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11 people found this helpful
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C. Stone
5.0 out of 5 stars Easy to follow
Reviewed in the United Kingdom on 5 October 2017
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11 people found this helpful
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