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Moorish
192 pages Apple Press (2006) English Product 9.3 x 8 x 0.7 inches Shipping 1.5 pounds
Paperback
First published September 1, 2001
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40 people want to read
About the author
Greg Malouf
21 books8 followersGreg 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.
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Displaying 1 - 3 of 3 reviews
September 22, 2014
Beautiful photos. Everything looks really yummy, but I don't think I would be able to fix a single one of those wonderful dishes. :-)
July 27, 2016
Not many recipes I would use, or even liked the sound of, unlike in later books.
March 19, 2021
one reviewer stated that Turquoise, Saha, and Saraband were the best three cookbooks they ever did, and the rest of them you can't get excited about
---
I tend to think they excel at the spicing of the foods
and well, the rest doesn't really matter
cake, meatballs, or lamb brain
---
Chicken Soup with Egg, Lemon and Bird's Nest Pasta
Devilled Green Lentil Soup with Candied Ham Hock
Lamb Brains with Zaatar crumbs, Bacon and Apple Butter (can you get excited about that one?)
Oxtail braised with Cinnamon and Preserved Lemon
Scallops with Fried Olive Crumbs and Sumac
Spanish Omelette with Potato, Green Olives and Chorizo (potato and chorizo?) (potato and green olives?)
Prawn Couscous with Watercress and Avocado (sounds like bad fusion cuisine clash)
Eggplant Jam
Asparagus Salad with grilled Halloumi Cheese and Honey-seared Endive (salty and bitter)
Oysters with Lebanese Sausages
Morrocan Apple and Lime Cake
Tiny Brain Omelettes with Mint and Gruyere
Veal Cutlets with Pine Nuts, Rosemary and Orange Crumbs
Baklava stuffed with Walnut Ice Cream
Duck Shish Kebab
Black Pudding with Egyptian Fried Egg (at least he didn't add chocolate(
Lebanese Crab Sandwich with avocado and tabbouleh
Crisp Egyptian Pigeon with Coriander Salt (soapy and salty)
Chicken Paillard fried in Cumin Butter
Orange Cardamon Sour Cream Cake
Chocolate Pistachio Cake
you get the idea
odd and overambitious
yet daring
---
I tend to think they excel at the spicing of the foods
and well, the rest doesn't really matter
cake, meatballs, or lamb brain
---
Chicken Soup with Egg, Lemon and Bird's Nest Pasta
Devilled Green Lentil Soup with Candied Ham Hock
Lamb Brains with Zaatar crumbs, Bacon and Apple Butter (can you get excited about that one?)
Oxtail braised with Cinnamon and Preserved Lemon
Scallops with Fried Olive Crumbs and Sumac
Spanish Omelette with Potato, Green Olives and Chorizo (potato and chorizo?) (potato and green olives?)
Prawn Couscous with Watercress and Avocado (sounds like bad fusion cuisine clash)
Eggplant Jam
Asparagus Salad with grilled Halloumi Cheese and Honey-seared Endive (salty and bitter)
Oysters with Lebanese Sausages
Morrocan Apple and Lime Cake
Tiny Brain Omelettes with Mint and Gruyere
Veal Cutlets with Pine Nuts, Rosemary and Orange Crumbs
Baklava stuffed with Walnut Ice Cream
Duck Shish Kebab
Black Pudding with Egyptian Fried Egg (at least he didn't add chocolate(
Lebanese Crab Sandwich with avocado and tabbouleh
Crisp Egyptian Pigeon with Coriander Salt (soapy and salty)
Chicken Paillard fried in Cumin Butter
Orange Cardamon Sour Cream Cake
Chocolate Pistachio Cake
you get the idea
odd and overambitious
yet daring
Displaying 1 - 3 of 3 reviews