Sabrina Ghayour’s Pom-Bombe

We’re so pleased that Sabrina has shared the recipe for this fantastic festive Pom-Bombe with us. Sabrina says:

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


  • 350g soft goats’ cheese (chèvre with the rind cut off also works)
  • 2 heaped teaspoons sumac
  • 15g chives, snipped or thinly sliced
  • finely grated zest of 1 unwaxed orange
  • 1–2 teaspoons pul biber chilli flakes
  • 200g pomegranate seeds
  • 50g pistachio nut slivers or 75g roughly
  • chopped whole pistachio nuts
  • freshly ground black pepper


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

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. 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. 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.

Bazaar: Vibrant Vegetarian Recipes is published by Mitchell Beazley and is available to buy here. Photography by Kris Kirkham.

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