Our cookbook of the week is Bazaar by Sabrina Ghayour, award-winning cookbook author, chef and culinary teacher. Over the next three days, we’ll feature more recipes from the book and an interview with its author.
Made up of four flavour-packed components — marinated halloumi, garlicky flatbreads, lip-puckering preserved lemon and barberry salsa, and a harissa yogurt you’ll want to drizzle on just about everything — Sabrina Ghayour’s recipe is one for the ages.
“I make the flatbreads myself just to show people it’s so easy. If you don’t have bread, as long as you have flour and butter, you can make flatbreads at home,” she says. But it’s marinating the halloumi in a mixture of yogurt, freshly grated turmeric, garlic, lime zest and juice prior to crispening in a skillet that really sets the dish apart.
“Treat it as you would a piece of meat,” says Ghayour of the Cypriot cheese, which — thanks to its high melting point — keeps its shape when grilled or fried. “You’re marinating it; you’re giving it that much respect. It’s not just something on the side or grilled by itself.”
GRILLED HALLOUMI FLATBREADS
with Preserved Lemon & Barberry Salsa
2 x 250 g (9 oz) blocks halloumi cheese
2 tbsp Greek-style yogurt
5-cm (2-inch) piece of fresh turmeric, peeled and finely grated
1 garlic clove, crushed
Finely grated zest of 1 unwaxed lime
Good squeeze of lime juice
1 x recipe “Shaken” Sweet Quick Pickled Onions (recipe follows)
Pul biber chili flakes, to garnish
Maldon sea salt flakes and black pepper
For the flatbreads:
2 tbsp unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup low-fat milk
2 tsp freshly ground black pepper
2 tsp granulated garlic
1 tbsp olive oil
For the salsa:
1/2 small pack (about 15 g) of fresh dill, coarsely chopped
4 preserved lemons, seeded and very finely chopped
1 tbsp dried barberries
1 avocado, peeled, stoned, and coarsely diced
2 tsp nigella seeds
For the harissa yogurt:
1 cup Greek-style yogurt
1 heaped tbsp rose harissa
Cut each block of halloumi into 4 thick equal slices. Put the yogurt, grated turmeric, crushed garlic, and lime zest into a bowl, add the lime juice, and mix well. Season with salt and pepper. Let the halloumi slices marinate while you’re making the flatbreads.
Put all the flatbread ingredients, except the oil, into a mixing bowl and mix until a firm dough has formed. Seal the dough in plastic wrap and let rest at room temperature for 30 minutes.
To make the salsa, mix the ingredients together in a small bowl, season with salt and pepper, and set aside.
To make the harissa yoghurt, mix the ingredients together in another bowl, season with salt and pepper, and chill until ready to serve.
When you’re ready to cook the flatbreads, preheat a large skillet over medium heat. Divide the dough into 4 equal portions and roll out each piece into a thin disk, about 10 inches in diameter. Brush the hot pan with olive oil and cook the flatbreads, one at a time, for about 45 to 60 seconds on each side, or until lightly browned.
In the same pan, heat a drizzle of vegetable oil over medium-high heat. Add the marinated halloumi slices and fry for about 1 minute on each side, or until nicely browned.
Divide the halloumi between the flatbreads and add a generous dollop of the harissa yogurt on top. Add the salsa and some pickled onions, then sprinkle with some pul biber. Roll up and serve immediately.
‘SHAKEN’ SWEET QUICK PICKLED ONIONS
1 large red onion, halved and very thinly sliced into half-moons
1 tbsp superfine sugar
1 tbsp rice vinegar
1 tsp pul biber chili flakes
Generous amount of Maldon sea salt flakes
Combine all the ingredients in a lidded plastic container. Close the lid tightly and shake vigorously for a couple of minutes until the onion slices soften, then serve. Keep refrigerated for up to 2 days in a sealed container.
Makes: A small bowlful
Excerpted from Bazaar by Sabrina Ghayour, published in 2019 by Mitchell Beazley, an imprint of Octopus Publishing Group Ltd. Photography by Kris Kirkham. Reproduced by arrangement with the publisher.