I love the way that Sabrina Ghayour takes inspiration from the food traditions of the Middle East, and merges them with ideas and ingredients from around the world to create her own modern British, globally-influenced cooking. That’s very much the case for this Chorizo, Goats Cheese & Cumin Borek from Sabrina’s latest cookbook, Simply. As with all the book’s recipes, it has a short list of ingredients, is easy to make, and packs a flavour punch.
Read our full review of Simply by Sabrina Ghayour, here.
Chorizo, Goats Cheese And Cumin Borek
- 2 x 200g cured (not cooking) chorizo, sausages, skinned and cut into chunks
- 2 teaspoons cumin seeds, toasted 350g rindless soft goats’ cheese vegetable oil, for oiling
- 6 sheets of filo pastry, each about 48 x 25cm
- 1 tablespoon milk or water beaten egg, to glaze
- 1 teaspoon nigella seeds
Put the chunks of chorizo into a food processor and process until they are minced as finely as possible. Transfer to a mixing bowl, add the cumin seeds and goats’ cheese and mix together until evenly combined.
Brush the base of a 24cm round ovenproof dish or cake tin with a little vegetable oil. Lay a pastry sheet length-ways in the dish or tin with the ends overhanging the sides, then lay another pastry sheet width-ways in the same way. Divide the chorizo filling in half. Add one half to the filo base and smooth it right to the edges to cover the base evenly. Fold another pastry sheet in half to create a double thickness and lay it over the filling, then repeat with a second pastry sheet to form a thick pastry layer. Brush the pastry with the milk or water, then top with the remaining filling, pushing and patting it into place to evenly coat the pastry layer. Fold the overhanging pastry into the centre, then gently crumple up the remaining 2 pastry sheets and arrange them on top.
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Kavey Eats received a review copy of Sabrina Ghayour’s Simply from publishers Mitchell Beazley. Food photography by Kris Kirkham.