Artichoke to Za'atar: Modern Middle Eastern Food by Greg Malouf and Lucy Malouf

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  • Fried-almond risotto

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Rice dishes; Main course; Middle Eastern; Vegetarian
    • Ingredients: almonds; vermicelli pasta; Arborio rice; chicken stock; celery; ground allspice; ground cinnamon; Parmesan cheese
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  • Almond fritters

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Appetizers / starters; Middle Eastern; Vegetarian
    • Ingredients: butter; honey; milk; all-purpose flour; eggs; almonds
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  • Basboussa

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Side dish; Middle Eastern; Vegetarian
    • Ingredients: almonds; butter; yogurt; semolina flour; granulated sugar
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  • Poached apricots

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Snacks; Middle Eastern; Vegetarian
    • Ingredients: apricots; cinnamon sticks; caster sugar
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  • Apricot-cardamom ice cream

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Ice cream & frozen desserts; Dessert; Middle Eastern
    • Ingredients: sherry; black cardamom pods; apricot fruit leather; honey; vanilla beans; eggs; cream
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  • Apricot and orange-blossom cream

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Mousses, trifles, custards & creams; Dessert; Middle Eastern
    • Ingredients: amardine sheets; caster sugar; cream; Marsala wine; orange flower water
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  • Artichoke soup with chorizo and roasted pistachio nuts

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Soups; Main course; Middle Eastern
    • Ingredients: artichokes; lemons; leeks; chicken stock; chorizo sausages; cream; ground allspice; pistachio nuts
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  • Artichokes cooked a la nicoise

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Side dish; Middle Eastern; Vegetarian
    • Ingredients: artichokes; lemons; shallots; bay leaves; thyme; fennel seeds; dried chiles; saffron
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  • Artichoke salad with bacon and eggs

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Salads; Main course; Middle Eastern
    • Ingredients: bacon; honey; artichokes; shallots; parsley; cilantro; eggs; dukkah
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  • Basque-style chicken

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Main course; Middle Eastern
    • Ingredients: dried porcini mushrooms; tomatoes; artichokes; lemons; shallots; bay leaves; thyme; fennel seeds; dried chiles; saffron; whole chicken; honey; tomato paste; sage; egg noodles
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  • White bean soup with spicy merguez sausage

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Soups; Main course; Middle Eastern
    • Ingredients: beans - haricot; chicken stock; cinnamon sticks; bacon; yellow onions; celery; tomatoes; honey; thyme; hazelnut oil; spinach; merguez sausages; hazelnuts
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  • Fresh fava beans, artichokes, and peas

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Main course; Middle Eastern
    • Ingredients: artichokes; lemons; shallots; bay leaves; thyme; fennel seeds; dried chiles; saffron; peas; fava beans; bacon; honey; mint; sherry vinegar
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  • Nicoise-style green bean salad

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Salads; Main course; Middle Eastern
    • Ingredients: canned anchovies; capers; Champagne wine; eggs; potatoes; Spanish onions; tomatoes; green beans; parsley; Ligurian olives; ahi tuna; dukkah
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  • Rabbit hotpot with white beans and chorizo

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Stews & one-pot meals; Main course; Middle Eastern
    • Ingredients: white beans; rabbit legs; honey; shallots; button mushrooms; chorizo sausages; tomatoes; sage; juniper berries; oranges; chicken stock; Kalamata olives; sumac; fennel; breadcrumbs
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  • Whipped bean puree with taleggio cheese

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Side dish; Middle Eastern; Vegetarian
    • Ingredients: white beans; sherry; garlic; Taleggio cheese
    show

  • Watercress tabbouleh

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Salads; Side dish; Middle Eastern; Vegetarian
    • Ingredients: bulghur; watercress; mint; purple onions; tomatoes; ground allspice; ground cinnamon
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  • Salmon kibbeh nayeh with a soft herb salad

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Main course; Middle Eastern
    • Ingredients: salmon; shallots; bulghur; ground allspice; serrano chiles; yogurt; cilantro; mint; parsley; artichokes in oil; purple onions; sumac
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  • Pigeon stuffed with cracked-wheat-pilaf

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Main course; Middle Eastern
    • Ingredients: currants; sherry; bulghur; ground allspice; oranges; pine nuts; pistachio nuts; squab; cinnamon sticks; saffron; serrano chiles; black cardamom pods; honey
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  • Poussin roasted with cardamom and oregano

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Main course; Middle Eastern
    • Ingredients: black cardamom pods; dried oregano; poussins
    show

  • Cardamom-crumbed lamb cutlets

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Main course; Middle Eastern
    • Ingredients: lamb rack; black cardamom pods; honey; sherry; Parmesan cheese; ground cumin; fennel seeds; breadcrumbs
    show

  • Cardamom-honey-glazed roast duck

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Main course; Middle Eastern
    • Ingredients: honey; sherry; black cardamom pods; black peppercorns; orange flower water; whole duck; bay leaves; cinnamon sticks; rosemary
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  • Cardamom-orange wafers

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Cookies, biscuits & crackers; Dessert; Middle Eastern; Vegetarian
    • Ingredients: all-purpose flour; oranges; cardamom seeds; orange flower water; milk
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  • Pease pudding with goat cheese

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Side dish; Middle Eastern
    • Ingredients: brown onions; split peas; ham bones; nutmeg; goat cheese
    show

  • Grilled haloumi tart with a winter salad

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Main course; Middle Eastern; Vegetarian
    • Ingredients: self-rising flour; crème fraîche; asparagus; portabello mushrooms; lettuce; watercress; cucumbers; endive; lamb's lettuce; shallots; thyme; vinaigrette; dates; halloumi cheese
    show

  • Goat-cheese mashed potatoes

    from Artichoke to Za'atar: Modern Middle Eastern Food Artichoke to Za'atar by Greg Malouf and Lucy Malouf

    • Categories: Side dish; Middle Eastern; Vegetarian
    • Ingredients: potatoes; cream; goat cheese
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Notes about this book

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Notes about Recipes in this book

  • 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.

  • 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.

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  • ISBN 10 0520254139
  • ISBN 13 9780520254138
  • Linked ISBNs
  • Published Mar 01 2008
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • 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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