You know this book will be exceptional by just looking at the cover. Yes, sometimes, you can tell by that cover. That dish is Spiced Beet Yogurt.
This is the second book by Sabrina Ghayour. She has Iranian heritage, a wide knowledge of Asian and Middle Eastern cuisines, and knows the importance of impressing people as they dine. She is the host of a popular supper club in London: Sabrina’s Kitchen. Sabrina often appears on TV as an expert in these cuisines and had immense success with her first book, Persiana. Sirocco is destined for equal and deserved fame.
Middle Eastern cooking displays some key characteristics. Most of the ingredients are ones you know. The preparation techniques are often simple and fast. But it is the combinations that generate the surprise.
I had always been a little skeptical of recipes that claimed to produce great taste with a handful of ingredients in just moments. But consider this Radish, Dried Fig, and Apple Salad with a dressing of olive oil and pomegranate molasses:
If you wander the Middle Eastern galleries of the Metropolitan Museum in New York City, you’ll be impressed with the decorative arts. There are mosaics and tiles that seem alive with color. That is precisely the style of the recipes in this vibrant book. Consider the Cumin Roasted Eggplant Wedges:
Or the Tamarind Honey Shrimp:
The recipes are presented in those chapters you expect, spanning the day from dawn to after dinner:
- Brilliant Breakfast and Brunches
- Light Bites and Savory Snacks
- Spectacular Salad and Side
- Mouthwatering Main Dishes
- Superb Bakes and Sweet Treats
Ah, that last chapter. Middle Eastern desserts are good, surprisingly good, but again come with packaging you might not expect. In Sirocco you can find the Quince Tatin and a Spiced Parsnip, Walnut and Honey Cake. I know, you never had parsnip for dessert. Or, you’ve never had parsnips, period. You can always ask that nice person in the produce section of your supermarket to show you what a parsnip is. I had to, too.
As you turn the pages of Sirocco, you fingertips almost tingle from the spices that abound. Your eyes cannot help but be caught by the array of color and texture. The food here almost looks as if it does belong in a museum. And the recipes here surely are museum quality. But, this food belongs on your table. Sirocco was published just last month. You can find a copy, stroll through the ideas, and find recipe ideas you had not imagined. Take a tour of the Middle East from the comfort of your kitchen.
If you look at the book and feel overwhelmed, I have an idea. Start with Spice-Roasted Duck. Duck, of course, encased in coriander, cumin, cinnamon, suma, tumeric, garlic powder, cucumber, scallions, pomegranate molasses and honey. Never cooked a duck? You can. Another guy, in another section of your supermarket, can pick one out for you. You need one whole duck, about 5 pounds.
And kudos to food photographer Haarala Hamilton whose lens was able to capture all the vibrancy of Sabrina's kitchen.