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

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Notes about Recipes in this book

  • Orange and ginger nougatine

    • Jane on February 26, 2019

      I’m not sure what went wrong with this as I followed the recipe exactly. The nougatine poured out butter while baking. The trays were swimming in it after the first bake. The second stage to get the cookie a golden brown color wasn’t close to that after a second bake of 8 mins (the max stated). I did another 5 mins but after cooling, the cut cookies were very limp though some outside edges were the right texture. It was a shame as they tasted great (though a bit greasy). It feels like the fat (butter and heavy cream) to flour/nuts ratio is off.

  • Stuffed dates

    • ncollyer on February 22, 2020

      Lovely combination of flavours, and simple to throw together. Took a shortcut on the almond filling and just used blanched almonds, which have a great texture contrast. Served on platter with dried apricots, halvah and fresh figs.

  • Apple-mint tea

    • ncollyer on February 22, 2020

      Delicious. Very aromatic and pretty. Just the right thing to end off a middle eastern inspired menu.

  • Little lemon-ginger syrup cakes

    • lou_weez on July 14, 2019

      A plain looking little cake that has a really lovely lemon-ginger hit.

  • Baked figs, sweet curd, honey and thyme

    • Lisabethxmarie on February 09, 2019

      Cant wait to try this. Hopefully it's more of custard-type of dish. I am excited to give my mom and I a rare taste of sweets in the middle east!

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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

James Beard Award Winner - Baking and Dessert 2019

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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