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New Feast: Modern Middle Eastern Vegetarian by Greg Malouf and Lucy Malouf

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Notes about this book

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Notes about Recipes in this book

  • Green beans with chermoula, shallots & feta

    • RosieB on April 02, 2016

      This was easy and delicious.

  • Potato salad with peas & Persian spices

    • RosieB on April 02, 2016

      This was a tasty dish but it was quite dry and needed more of the spiced shallot mixture. I would make again but double that part of the recipe.

  • Baby carrot tagine with yoghurt & honeyed pine nuts

    • RosieB on January 08, 2015

      This was delicious and looked stunning. It was quite a simple dish to prepare. I will definitely make this again.

    • e_ballad on October 14, 2017

      A whole heap of flavour in such a simple dish. The tagine will thicken on standing, so don’t be too concerned if it looks quite liquidy. I liked the pine nuts, but the rest of the household weren’t too fussed.

  • Lemon posset with fennel shortbread thins

    • RosieB on March 03, 2016

      This was easy and delicious. Make sure you use a good double cream. Not a supermarket cream. The biscuits were a good partner to the sharpness of the lemon. Great make ahead desert.

  • Lentils with sweet carrots, dates & golden cream

    • MissQuin on October 05, 2015

      Flavours were delicious but there was definitely something wrong with the quantities. If I had followed as written it would have been more like a lentil carrot soup as it makes far more dressing than what is required for a salad that only contains 1/2 a medium carrot. i ended up adding about 4 whole medium carrots.

  • Honey-roasted carrots with dates, dandelions & Moroccan dressing

    • KarinaFrancis on September 16, 2017

      Delicious! Served with lamb shoulder. A bit of work involved but totally worth it everybody enjoyed it. I had to substitute some mixed greens for the watercress, will try it again when it's in season. Had to up my rating of this dish based on feedback from my dedicated carnivore SO "that was so delicious I'd gladly have just eaten that" high praise indeed

  • Blood oranges in spicy caramel sauce with ashta

    • Charlotte_vandenberg on January 04, 2019

      Served this as a dessert, although it’s in the breakfast section of the book. Would definitely make this again. I didn’t make the ashta following the recipe, but made ‘hangop’ from a mixture of 0% fat Greek yoghurt and normal 0% fat yogurt. A good alternative, I think.

  • Naans

    • Charlotte_vandenberg on November 04, 2018

      Excellent naans. I added nigella seeds, as I read in a bbc good food recipe, that was a nice touch.

  • Tomato & bean soup with harissa & honey

    • Charlotte_vandenberg on January 27, 2018

      Fast and delicious recipe. Very easy to make and very filling. Ideal weeknight dinner or weekend lunch.

  • Long-grain rice with lemon & toasted almonds

    • e_ballad on October 14, 2017

      Very nice, but we favour a Claudia Roden recipe for a similar rice dish. Serves 6 generously rather than 4 as a side dish.

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  • ISBN 10 1742708420
  • ISBN 13 9781742708423
  • Linked ISBNs
  • Published Nov 01 2014
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia
  • Publisher Hardie Grant Books
  • Imprint Hardie Grant Books

Publishers Text

The Middle East - from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan to Iran and the Arabian Peninsula - has long had a vibrant tradition of home-style vegetarian cuisine - from their abundant fresh salads, dips and breads to a diverse collection of delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's recipes are designed for sharing and enjoying in company. Their approach to vegetarian food comes from their love of traditional Middle Eastern flavour combinations and the importance of colour and texture. The recipes are new interpretations of Middle Eastern Food, inspired by the spirit of generosity and sharing that characterises the region. Think Glazed apple-raisin fritters, zucchini blossom and preserved lemon risotto with ricotta and parmesan or Griddled broccolini with almonds and harissa butter. The Maloufs have you covered with sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas, salads, grains and legumes - to name but a few.

Full of stunning photography of food and scenery, New Feast offers a rich and diverse compendium of recipes in a beautiful, cloth-bound package.

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