Middle Eastern food is one of the oldest and most sophisticated cuisines in the world. It's a cuisine that is subtle, elegant and alluring, using exotic spices such as saffron and cardamom. With over 300 Middle Eastern recipes, this book is divided into chapters such as Soups, Dips, Small Plates, Large Plates, Bakery, Sweet and Larder.
100 sweet recipes that put a modern twist on the flavours of the Middle East
The Middle East - from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan to Iran and the Arabian Peninsula - has long had a vibrant tradition of home-style vegetarian cuisine - from their abundant fresh salads, dips and breads to a diverse collection of delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's recipes are designed for sharing and enjoying in company. Their approach to vegetarian food comes from their love of traditional Middle Eastern flavor combinations and the importance of color and texture. The recipes are new interpretations of Middle Eastern food, inspired by the spirit of generosity and sharing that characterises the region.
A Chef's Journey Through Lebanon and Syria
Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. From hearty peasant dishes to subtly spiced specialities from ancient origins, the dishes are complex in flavour yet not overly complicated to make at home.
Greg Malouf's restaurant, MoMo, is praised by the "New York Times" for its innovative presentation that transcends traditional styles while maintaining authentic flavors.
From apricots to couscous, pomegranates to silverbeet, this book welcomes the stars of Arabic cooking into the modern kitchen with descriptions of the history and the role the ingredients play, information on selecting and using them, and exciting recipes.
A seductive cookbook celebrating the feasts and flavors of the Middle East and North Africa. Greg and Lucy Malouf have compiled this collection of mouthwatering recipes inspired by the flavors of North Africa, Spain, the eastern Mediterranean, and the Middle East-regions united by a common thread that winds its way back to Arabia. Moorish begins with recipes for spice blends, dressings, relishes, pickles, and preserves that best define the cuisine. With these basics, you'll be able to transform the most mundane ingredients into delicious snacks and soups, meat, vegetable and poultry dishes, and irresistible cakes and desserts. Toss preserved lemon through risotto, or spice up a Sunday lamb roast with a baharat spice mix. Transform humble chicken paillard with savory cumin butter, or try Atlantic salmon grilled with sumac. For dessert, make a delectable mango tart filled with orange-blossom water, or liven up weekend breakfast with hot lemon fritters and cinnamon sugar. Greg and Lucy want people to become as comfortable with the ingredients, techniques, and dishes in Moorish as they are with more familiar foods. Beautifully photographed and written in Lucy's engaging style, Moorish is, above all, a passionate celebration of flavor that will inspire and delight the adventurous home cook.