Moorish: Flavours From Mecca To Marrakech

by Greg Malouf, Lucy Malouf

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.

Genres: Cookbooks, Food, Cooking, Reference

224 pages, Hardcover

First published September 1, 2001

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

[Ariadna73 · Rating 3 out of 5]

Beautiful photos. Everything looks really yummy, but I don't think I would be able to fix a single one of those wonderful dishes. :-)

[Rianna Rowsell · Rating 2 out of 5]

Not many recipes I would use, or even liked the sound of, unlike in later books.

[Liquidlasagna · Rating 3 out of 5]

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

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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

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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