Sabrina Ghayour from June 2010

June 2010 Sabrina Ghayour Archive from Foodepedia

  • Keema Muttar

    Thursday June 24th, 2010

    Keema Muttar is one of my favourite dishes and features on takeaway menus up and down the country.  ‘Keema’ means minced meat (always lamb) and ‘muttar’ are peas and together, with an earthy blend of spices, they are transformed from two humble ingredients into something rather more special.

  • Turkish ‘Borek Peynir’ (Cheese Pastries)

    Friday June 18th, 2010

    To mark the final of my three authentic Turkish recipes, I had to end it with one of the most commonly loved pastries in all of Turkey, the Borek.

  • Turkish ‘Adana’ Kebabs

    Friday June 11th, 2010

    These kebabs are really delicious and have quite a fiery kick to them, but the level of heat is up to you.   The are completely versatile in that you can BBQ them, preferably over charcoal which really is the best and most authentic way to cook them or if like me, you don’t have a BBQ then you can either grill them or pan fry them.

  • Turkish ‘Gavurdagi’ Salad

    Thursday June 3rd, 2010

    This dish is traditionally an accompaniment for any kind of grilled meat, but what really made it so appealing to me was the unexpected presence of pomegranate syrup in the dressing; it provides a rounded acidity that elevates the dish greatly, transforming it into a mouth watering accompaniment worthy of being a main dish in itsel