Arabesque New EditionGreg 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. |
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Common terms and phrases
½ teaspoon allspice almonds Arabic artichokes baking beans black pepper boil bowl bread cardamom castor sugar chicken chickpeas chilli cinnamon cloves cooking cool coriander couscous cream cumin delicious diced dishes dried dukkah egg yolks eggplants extra-virgin olive oil figs finely chopped flavour flour fresh fruit frying g castor garlic gently ginger grilled Harissa honey ice-cream ingredients lamb Lebanese lemon juice lentils lower the heat marinade meat Middle East Middle Eastern minutes mixture ml olive oil onion orange-blossom water oven parsley pastry peel pilafs pine nuts pistachio prawns preheated Preserved Lemon purée quinces RECIPES refrigerator Remove rice risotto roasted rosewater roughly chopped saffron salad salt and pepper sauté savoury season with salt seeds SELECTING AND STORING serve shallots skin sliced soaked soup spices spicy spinach sprinkle stick stir stuffing sumac sweet syrup tabbouleh tablespoon tagines tahini teaspoon salt thyme tomatoes vegetable whisk yoghurt zest zucchini