Arabesque: Modern Middle Eastern Food by Greg Malouf and Lucy Malouf

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Notes about Recipes in this book

  • Cinnamon-chocolate mousse

    • KarinaFrancis on November 09, 2014

      Oh wow this was good! We served it with Horchata ice cream for a Mexican style dessert and it was very popular. A note on quantities, we got 10 very generous serves from 1 batch, the notes in the start of the book say that all recipes serve 4 unless stated.

  • Apple-rosewater sorbet

    • KarinaFrancis on February 08, 2014

      Refreshing as it is pretty. Next time I will add a bit more lemon or lime juice to cut back the sweetness. I served it with a watermelon and mint salad with a squeeze of lime. Would make again

  • Lebanese pizza with pine nuts and pomegranate

    • KarinaFrancis on September 29, 2013

      The pizza topping is delicous (even though I forgot the pine nuts). In bite size would make a great mezze.

  • Perfumed pumpkin couscous

    • e_ballad on January 25, 2020

      A fairly bland dish, this would work well against a strong flavoured stew, as the author suggested. Against the grilled meat & salad that I used, it needed to be more aggressively seasoned to maintain interest.

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  • ISBN 10 1864980737
  • ISBN 13 9781864980738
  • Linked ISBNs
  • Published Mar 01 2002
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries Australia
  • Publisher Hardie Grant Books
  • Imprint Hardie Grant Books

Publishers Text

Since its publication in 1999, Greg & Lucy Malouf's award-winning Arabesque has earned international acclaim as the ultimate guide to modern Middle Eastern cuisine.

Now completely re-designed with beautiful photography by William Meppem, this stunning book by the master of the genre is an even more desirable addition to your cookbook shelf. Arabesque presents a comprehensive A-Z of ingredients widely used in Middle Eastern cooking. The list covers everything from the basics, such as almonds, lemons and yoghurt, through to lesser-known ingredients such as pomegranates, rosewater and sumac. A brief description and history of each ingredient is provided, as well as invaluable tips on how to select, prepare and cook them.

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