Artichoke to Za Atar: Modern Middle Eastern Food by Greg Malouf

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  • Artichoke soup with chorizo and roasted pistachio nuts

    • meggan on April 14, 2017

      Wow - I really liked this soup - interesting flavors. I didn't have dried chorizo so I just cooked the chorizo in with the other veg. I also used some quality canned artichokes hearts to speed things along. I also did a rough chop with an immersion blender. The allspice and pistachios bring it to the next level.

  • Spinach, pecorino, and potato pie

    • meggan on March 31, 2020

      I haven't worked with phyllo much so I found the directions a little confusing. The filling was good although I had to sub frozen chard and peas for spinach but there seemed to be too many papery flakes in the wrapper.

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  • ISBN 10 0520934504
  • ISBN 13 9780520934504
  • Published Jan 31 2008
  • Format eBook
  • Page Count 352
  • Language English
  • Publisher University of California Press

Publishers Text

This richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking. Written by award-winning chef Greg Malouf and his writing partner Lucy Malouf, Artichoke to Za'atar covers everything from the basics--almonds, lemons, and yogurt--to less widely known components such as pomegranates, rosewater, and sumac. A brief description and history of each ingredient is provided, along with invaluable tips on how to select, prepare, and cook it. Originally published in 1999 as Arabesque, this book has earned international acclaim as the ultimate guide to modern Middle Eastern cuisine by a chef who is considered a master of the genre. Artichoke to Za'atar is a volume to read, use, and treasure--a must for anyone interested in creative cooking and culinary history. Now available in North America for the first time.

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