Malouf: New Middle Eastern Food

by Greg Malouf, Lucy Malouf

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 fillet 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!

Genres: Cookbooks, Cooking, Nonfiction, Food

416 pages, Hardcover

First published October 1, 2011

About the author

Greg Malouf was an Australian chef of Lebanese descent, author, and culinary consultant. He was known as a pioneer of modern Middle Eastern cuisine in Australia and for the influence that his work has had on Middle Eastern cuisine at large.

Reviews

[Mohammad Abuzahra]

Very nice twists on famous middle eastern dishes. However, the recipes are a bit complicated and need some advanced techniques.

[Beka]

This is much chefier than Mr. Malouf's other cookbooks. It's quite large and very lovely, but not something I could really cook from.