Sabrina Ghayour recipes Quick-fix suppers with a Middle Eastern flavour Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sabrina Ghayour recipes Quick-fix suppers with a Middle Eastern flavour By You Magazine - August 16, 2020 Spice it up with these delicious Sabrina Ghayour recipes from new cookbook Simply, perfect for a speedy supper that’s packed with flavour. Kris Kirkham Sabrina Ghayour recipes from Simply Easy Everyday Dishes Slow-cooked butterbeans with oregano tomatoes and garlic I am a recent convert to dried beans and sometimes they really are worth the extra time. I like a little bite in my beans, which canned beans lack, so this garlicky, sauce-laden baked delight is one example where your time is well spent. It’s hearty but not heavy; rich – only in a really good way – and ideal for sharing. Kris Kirkham GET THE RECIPE Mozzarella olive and za’ atar pizzettes I came up with these when I needed to use up some mozzarella and I resorted to raiding my spice rack. It’s a marriage of the Lebanese mana’eesh (za’atar-rubbed breads) and the humble Italian pizza, but ultimately very different to both of them. These are stupidly simple and surprisingly delicious – my two favourite qualities in a good recipe. Kris Kirkham GET THE RECIPE Turmeric chicken kebabs Turmeric really is the key ingredient in this fragrant chicken marinade, which is paired with the vibrant citrus zing of lime and the sweet, rounded finish of honey. These kebabs can be cooked either on the hob, in the oven or on a barbecue (see tip, below), and are so versatile they can be served with wraps, rice, fries or just on their own. Kris Kirkham GET THE RECIPE Yogurt and spice roasted salmon I love to cook salmon in the oven. It’s lazy, quick, works really well and you don’t need any oil as salmon is naturally fatty and delicious. These little salmon bites are something I’ve made time and time again, and this method of roasting them at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside. Leftovers also make a great addition to your lunchbox the next day. Kris Kirkham GET THE RECIPE Spice-rubbed spatchcocked poussin The joy of a poussin is that it cooks in half the time of a normal-sized chicken. Spatchcocking a poussin reduces the cooking time further still and makes for a wonderful, evenly cooked bird with lovely crisp skin and juicy, tender meat. If that’s not fast food, then I don’t know what is. Kris Kirkham GET THE RECIPE Beetroot and feta lattice It’s no secret that I always keep vacuum-packed cooked beetroot and feta cheese in my refrigerator at all times. They have saved me from going hungry on many occasions and are actually rather wonderful paired together, especially in salads. But sometimes you want something warm and comforting. That perfect balance of a sweet, salty and creamy filling encased in puff pastry is comfort food personified. Hot or cold, side dish or main, it’s a winner. Kris Kirkham GET THE RECIPE Chorizo goat’ s cheese and cumin borek This wonderful combination of smoky, spiced chorizo and cumin-spiked, creamy goat’s cheese is a winner. Chorizo really is such a fantastic ingredient and its capability to deliver bags of flavour to anything it comes into contact with always makes it a crowd-pleaser and a refrigerator staple in my household. Kris Kirkham GET THE RECIPE Kabab koobideh For Persians, kabab koobideh is an institution. The word ‘kebab’ (or kabab, as Persians call it) means ‘to grill’, usually over fire. The first kebabs were made by Persian soldiers who would grill meats on their swords, hence the traditional flat skewers Persians use today – you can buy them online if you want to serve them this way. Although we only have a few different varieties of kebab, for me, this is the simplest yet most delicious. Kris Kirkham GET THE RECIPE Lamb and mint kofte These simple yet delicious little lamb kofte are based on something I tasted in a restaurant in the city of Antioch in southern Turkey and make use of dried mint – a wonderfully versatile ingredient. These kofte really are pleasingly straightforward and a recipe that I’ve made many times since coming back from that trip. Kris Kirkham GET THE RECIPE Now buy the book with £7 off Simply: Easy Everyday Dishes by Sabrina Ghayour will be published by Mitchell Beazley on 20 August, price £26. To order a copy for £18.99 until 30 August go to whsmith.co.uk and enter the code YOUSIMPLY at the checkout. Book number: 9781784725167. 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