Arabesque

Arabesque

By
Greg Malouf, Lucy Malouf
Contains
173 recipes
Published by
Hardie Grant Books
ISBN
9781740667678
Photographer
William Meppem

Greg Malouf is widely admired as one of Australia's most innovative and influential chefs. His passion for the food of his Lebanese heritage, combined with his extensive travels, have led him to forge a modern Middle Eastern cuisine. Arabesque, co-written with Lucy Malouf, is a much-loved guide to the food of the Middle East. From apricots to cous cous, 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. The collection of 170 recipes is not slavish to tradition, but rather Greg's modern takes on the food he has grown up with. Seven-vegetable couscous is served with onion jam and green harissa broth, and salmon kibbeh nayeh is served with saffron yoghurt cheese. Arabesque is a volume to treasure and a cookbook to read and enjoy while discovering new experiences in the kitchen. It is a must for anyone interested in new flavours, techniques and culinary history, and is a source of inspiration for professional chefs, keen home cooks and gourmets alike.

In this book

  1. Introduction
  2. Cooking notes
  3. Almonds
  4. Apricots
  5. Artichokes
  6. Beans
  7. Burghul
  8. Cardamom
  9. Cheese
  10. Chickpeas
  11. Chillies
  12. Cinnamon
  13. Coriander
  14. Couscous
  15. Cumin
  16. Dates
  17. Eggplants
  18. Figs
  19. Garlic
  20. Ginger
  21. Honey
  22. Lamb
  23. Lemons
  24. Lentils
  25. Mint
  26. Olive oil
  27. Olives
  28. Orange-blossom water
  29. Parsley
  30. Pastry
  31. Pine nuts
  32. Pistachios
  33. Pomegranates
  34. Quinces
  35. Rice
  36. Rosewater
  37. Saffron
  38. Sesame seeds
  39. Silverbeet and spinach
  40. Sumac
  41. Thyme
  42. Turkish coffee
  43. Vine leaves
  44. Watermelon
  45. Yoghurt
  46. Zucchini

Recipes in Arabesque

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