Shelf bazaar cover final

Extract from Bazaar • By Sabrina Ghayour • Published by Mitchell Beazley

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
25 mins
Serves
4

Bazaar
I first made this as an alternative to a Christmas cheese board, but, quite frankly, it works all year round as a visually spectacular addition to any table. It does require a degree of patience to stud the cheese ball with pomegranate seeds, but it is well worth the effort – and it can be made the day before and kept refrigerated until ready to serve. You can also make it as big as you like by doubling or tripling the recipe quantities. Serve it with crispbreads, crackers, mini toasts and even chicory leaves.

SERVES 4–6

Posted by Octopus Publishing Published See Octopus Publishing's 53 projects » © 2019 Sabrina Ghayour / Mitchell Beazley · Reproduced with permission. · Bazaar: Vibrant Vegetarian and Plant-Based Recipes by Sabrina Ghayour is published by Mitchell Beazley, £26.00, www.octopusbooks.co.uk. Photography by Kris Kirkham.
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  • Step 1

    Mix the cheese, sumac, chives, orange zest, pul biber and a generous seasoning of pepper in a mixing bowl until evenly combined.

  • Step 2

    Lay a large sheet of clingfilm on your work surface. Using a spatula, scrape the cheese mixture out of the bowl and into the centre of the clingfilm.

  • Step 3

    Gather the 4 corners of the clingfilm together, expel any air and twist
    the clingfilm just above the top of the ball to secure the cheese mixture.

  • Step 4

    Use your hands to form the mixture inside the clingfilm into a ball.
    Refrigerate for 30 minutes or, preferably, freeze for about 10 minutes.
    Remove the ball from the refrigerator or freezer, discard the clingfilm and place the ball on a serving plate. Stud the surface of the ball all over with the pomegranate seeds. Scatter the pistachios on top and around the base, studding the ball with a few pieces wherever you can. Cover with clingfilm and refrigerate until ready to serve.

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