By Sabrina Ghayour
Trip to the center East and Mediterranean with appealing recipes from Sabrina Ghayour, dubbed "the golden woman of Persian Cookery" through The Observer, within the hugely expected follow-up to her bestselling debut cookbook, Persiana. Sirocco highlights using uncomplicated pantry staples and awesome taste combos to remodel daily dishes. From attention-grabbing salads to indulgent chocolates, every one of Ghayour's recipes is a colourful addition to the trendy domestic cook's desk.
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Additional resources for Sirocco: Fabulous Flavors from the Middle East
Example text
How to Prepare Bitter Melon 1. Trim the ends of the bitter melon, and then slice it in half lengthwise. 2. Using a spoon or a melon baller, scrape out and discard the seeds and white pith from the center of the bitter melon. 3. Here's how your bitter melon should look once you've scooped out the pith. 4. Slice the bitter melon halves into thin or thick crescent shapes as needed, and then cut into chunks or small dice as needed. 45 VEGETABLES AND SALADS Kale Greens in Coconut Milk LYING Laing Laing (pronounced "lah-ing") is conventionally made with fresh or dried taro leaves slowly simmered in coconut milk.
But don't let this reputation fool you. Because of the natural botanical bounty of the Philippines, there are a number of incredibly delicious vegetable dishes that can either serve as a light counterpoint to richer dishes (yes, like pork), or they can be served on their own with rice for a light lunch or dinner. I wanted to share and highlight a few of the fruits and vegetables commonly used in the Philippines, but can be easily found in Asian markets. So in this section, you'll find a light and refreshing salad that pairs sour green mangoes with crunchy jicama and soft vermicelli noodles, as well as a unique and flavorful quiche that showcases bitter melon with bacon.
My recipe for Bitter Melon and Bacon Quiche is a melding of an Ilocano breakfast favorite of scrambled eggs and bitter melon, and the classic French dish, quiche Lorraine. In my Franco-Filipino custard, the flavor of the bitter melon is complemented by the saltiness of bacon and the richness of cream and cheese. Serves 8–10 Prep Time: 30 minutes Cooking Time: 2 hours 1 recipe Flaky Pastry Pie Crust (page 23) ½ lb (250 g) bacon, cut into ¼-in (6-mm) thick matchsticks 1 cup (125 g) diced onion 1 cup (125 g) diced bitter melon (see How to Prepare Bitter Melon, opposite) 4 cloves garlic, minced 1 cup (70 g) shredded Edam cheese 3 large eggs, lightly beaten 1 cup (250 ml) milk ½ cup (125 ml) heavy cream 1 teaspoon fish sauce ½ teaspoon freshly ground black pepper Roll out the dough for the Flaky Pastry Pie Crust on a lightly floured work surface, until the dough is 10–12 in (25–30 cm) in diameter.