A stunning and comprehensive compendium of modern Middle Eastern recipes. The recipes in this luminous volume are inspired by countries that make up the Middle East—from North Africa and Moorish Spain through Turkey, Lebanon, Syria, and Jordan to Iran and the Arabian Peninsula. Malouf reflects the Middle Eastern spirit of generosity and sharing with the 300-plus recipes organized into seven sections including Soups, Small Dishes, Large Dishes, Side Dishes, Bakery, Sweet, and Larder. As refined and exquisite as the dishes look, they’re all achievable in a home kitchen. Try Goat Cheese in Vine Leaves, Seared Scallops with Almond Crumbs or Egyptian Eggs in Dukkah to start, perhaps followed by Veiled Quail with Rice, Date and Rose Petal Stuffing, or Cardamom and Honey-glazed Duck Breasts. For a red meat fix, there is the Slow-Cooked Lamb with Quinces or the Whole Beef Filet in Coriander-Peppercorn Rub. Try the Salmon Grilled with Fennel, Lime and Sumac with a Honey-Roasted Pear and Walnut Salad, Wild Mushroom Couscous, or Seven Vegetable Tagine. And to finish on a sweet note, there’s Sticky Ginger Cake, Profiteroles with Thick Fig Cream, Watermelon and Rosewater Sorbet or even a Turkish Delight Martini. Malouf brings the exotic spices and delicious flavors of Middle Eastern cuisine to life in your home!
About the Author
Greg Malouf’s innovative interpretations of traditional flavors and dishes have transformed the perception of Middle Eastern food. He is the executive chef at MoMo restaurant in Melbourne’s Grand Hyatt Hotel. Lucy Malouf is a France-based food writer and editor. She is the coauthor with Greg of Arabesque, Moorish, Saha, Turquoise and Saraban.
Praise for Malouf: New Middle Eastern Food…
"One of the most gorgeous cookbooks out so far. The Maloufs put the heady aromas, exotics spices, complex flavors and delightful textures of Middle Eastern cuisine within reach. Recipes for spice mixes, dressings, relishes and jams are included." ~Modesto Bee
"..restaurant-quality dishes accessible with down-to-earth guidance doled out with a sense of charm and disarming modestly." ~Saveur Magazine