SUQAR: Desserts & Sweets from the Modern Middle East by Greg Malouf and Lucy Malouf
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Classic citrus-date salad with cinnamon dust (page 12)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Baked figs, sweet curd, honey and thyme (page 21)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Plum soufflé with cardamom and orange (page 22)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Strawberry-rose Pavlovas (page 26)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Dates in cardamom coffee (page 28)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Date tiramisu, Middle Eastern style (page 28)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Pomegranate-lime jelly (page 29)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Middle Eastern clotted cream (page 32)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Apricot-amaretto fool (page 33)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Muhallabeya (page 35)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Nectarine-caramel muhallabeya (page 35)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Nectarine caramel (page 34)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Rice pudding with burnt orange sauce (page 36)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Rice pudding (page 36)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Burnt orange sauce (page 36)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Saffron–blood orange brûlée (page 47)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Chantilly-yoghurt cream (page 48)
from SUQAR: Desserts & Sweets from the Modern Middle East SUQAR by Greg Malouf and Lucy Malouf
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Notes about this book
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- 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.
Other cookbooks by this author
- Arabesque: Modern Middle Eastern Food
- Arabesque: Modern Middle Eastern Food
- Arabesque: Modern Middle Eastern Food
- Arabesque: Modern Middle Eastern Food
- Arabesque: Modern Middle Eastern Food
- Arabesque: Modern Middle Eastern Food
- Artichoke to Za Atar: Modern Middle Eastern Food
- Artichoke to Za'atar: Modern Middle Eastern Food
- Malouf: New Middle Eastern Food
- Malouf Boxed Set: Saha, Turquoise, Saraban: A Chef's Journey Through the Middle East
- Moorish: Flavours from Mecca to Marrakech
- Moorish: Flavours from Mecca to Marrakech
- Moorish: Capture the Flavours of Contemporary Middle Eastern Cooking
- Moorish
- Moorish: Flavours from Mecca to Marrakech
- New Feast: Modern Middle Eastern Vegetarian
- New Feast: Modern Middle Eastern Vegetarian
- New Feast: Modern Middle Eastern Vegetarian
- Saha: A Chef's Journey Through Lebanon and Syria
- Saha: A Chef's Journey Through Lebanon and Syria
- Saha: A Chef's Journey Through Lebanon and Syria
- Saha: A Chef's Journey Through Lebanon and Syria
- Saha: A Chef's Journey Through Lebanon and Syria
- Saraban: A Chef's Journey through Persia
- Saraban: A Chef's Journey Through Persia
- Saraban: A Chef's Journey Through Persia
- The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate
- The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate
- Turquoise: A Chef's Travels in Turkey
- Turquoise: A Chef's Travels in Turkey
- Turquoise: A Chef's Travels in Turkey
- Turquoise: A Chef's Journey Through Turkey