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SUQAR: Desserts & Sweets from the Modern Middle East by Greg Malouf and Lucy Malouf

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Experience the sweet side of Middle Eastern cuisine in the Maloufs latest title, SUQAR.

    Full review
  • ISBN 10 1743794134
  • ISBN 13 9781743794135
  • Published Nov 01 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom, United States, Australia
  • Publisher Hardie Grant

Publishers Text

SUQAR shares the secrets to a more than 100 sweet treats from the Modern Middle East - ranging from puddings and pastries, to ice creams, cookies and cakes, candied fruit, and nuts.

While sweetness plays a part in most people's lives in the Middle East, what Westerners think of as desserts and puddings are usually kept for other occasions, such as breakfast or between meals and coffee. The repertoire of these dishes is vast and in SUQAR acclaimed chef Greg Malouf shares knowledge gleaned over many decades in restaurant and home kitchens.

Melbourne-born, of Lebanese descent, and now based in Dubai, Greg did much of his culinary training in Europe and spent time in the pastry section of French and Italian restaurants. He is sucker for the range of desserts, pastries and confectionary from those traditions, so in SUQAR - as in his career - he merges the flavors and techniques from his childhood (spices, flower waters and other sweet essences) with his training in the west. The resulting recipes have been favorites with diners in his restaurants over several decades.

They are covered off in the book across 10 chapters: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionary; Preserves; and Drinks.


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