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

Search this book for Recipes »

  • Fried almond risotto

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

    • Categories: Rice dishes; Main course; Middle Eastern
    • Ingredients: vermicelli short-cut noodles; ground cinnamon; chicken stock; onions; flaked almonds; Vialone Nano rice; ground allspice; Parmesan cheese; celery
    show

  • Almond fritters

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

    show

  • Basboussa

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

    • Categories: Cakes, large; Dessert; Middle Eastern
    • Ingredients: semolina; yogurt; flaked almonds; caster sugar; store-cupboard ingredients
    • Accompaniments: Lemon curd fool
    show

  • Poached apricots

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

    show

  • Apricot-cardamon ice-cream

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

    • Categories: Ice cream & frozen desserts; Dessert; Middle Eastern
    • Ingredients: sherry; cardamom seeds; whipping cream; honey; caster sugar; vanilla beans; egg yolks; apricot paste (leather)
    • Accompaniments: Pine nut praline
    show

  • Apricot and orange-blossom cream

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

    • Categories: Mousses, trifles, custards & creams; Dessert; Middle Eastern
    • Ingredients: caster sugar; Marsala wine; single cream; orange flower water; apricot paste (leather)
    show

  • Artichoke soup with Spanish sausage and roasted pistachio nuts

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

    • Categories: Soups; Middle Eastern
    • Ingredients: ground allspice; chicken stock; leeks; artichokes; onions; egg yolks; pistachio nuts; lemons; whipping cream; chorizo sausages
    show

  • Artichokes cooked à la Niçoise

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

    • Categories: Jams, jellies & preserves; Spring; Middle Eastern
    • Ingredients: bay leaves; shallots; lemons; olive oil; white wine; baby artichokes; thyme; fennel seeds
    show

  • Artichoke salad with bacon and eggs

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

    • Categories: Salads; Main course; Middle Eastern
    • Ingredients: store-cupboard ingredients; eggs; dukkah; artichokes in oil; parsley; bacon; honey; shallots; corn oil
    show

  • Basque style chicken

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

    • Categories: Pasta, doughs & sauces; Main course; Basque
    • Ingredients: chicken stock; artichokes in oil; tomatoes; tomato paste; egg noodles; shallots; whole chicken; sage; honey; garlic; dried porcini mushrooms
    show

  • White bean soup with spicy merguez sausages

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

    • Categories: Soups; Middle Eastern
    • Ingredients: thyme; cinnamon sticks; tomatoes; spinach; hazelnuts; merguez sausages; beans - haricot; hazelnut oil; celery; honey; brown onions; chicken stock; kaiserfleisch
    show

  • Niçoise-style green bean salad

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

    • Categories: Salads; Main course; Middle Eastern; French
    • Ingredients: Spanish onions; capers; green beans; tuna fillets; parsley; tomatoes; Nicola potatoes; Champagne vinegar; Ligurian olives; eggs; dukkah; canned anchovies
    show

  • Fresh broad beans, artichokes and peas

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

    • Categories: Stews & one-pot meals; Side dish; Middle Eastern
    • Ingredients: fresh peas in pods; bacon; mint; broad beans; shallots; honey; sherry vinegar; artichokes in oil
    show

  • Whipped bean purée with Taleggio cheese

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

    • Categories: Sauces for meat; Italian
    • Ingredients: white beans; sherry; onions; Taleggio cheese
    show

  • Rabbit hotpot with white beans and Spanish sausage

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

    • Categories: Stews & one-pot meals; Main course; Middle Eastern
    • Ingredients: garlic; chicken stock; tomatoes; breadcrumbs; shallots; sumac; honey; white beans; juniper berries; chorizo sausages; fennel seeds; Kalamata olives; oranges; sage; button mushrooms; rabbit
    show

  • Watercress tabbouleh

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

    • Categories: Salads; Side dish; Middle Eastern
    • Ingredients: bulghur; ground allspice; purple onions; lemons; watercress; ground cinnamon; tomatoes; mint
    show

  • Salmon kibbeh nayeh - with a soft herb salad

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

    • Categories: Salads; Main course; Middle Eastern
    • Ingredients: coriander leaves; bulghur; ground allspice; shallots; purple onions; parsley; yogurt; artichokes in oil; mint; sumac; salmon fillets; jalapeño chiles
    show

  • Pigeon stuffed with cracked-wheat pilaf

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

    • Categories: Main course; Middle Eastern
    • Ingredients: pigeons; ground allspice; ground cinnamon; cinnamon sticks; honey; dried currants; bulghur; pine nuts; green cardamom pods; vegetable oil; sherry; saffron; onions; Thai bird's eye chiles
    show

  • Poussin roasted with cardamom and oregano

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

    • Categories: Main course; Middle Eastern
    • Ingredients: dried oregano; store-cupboard ingredients; green cardamom pods; poussins
    show

  • Cardamom-crumbed lamb cutlets

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

    • Categories: Main course; Middle Eastern
    • Ingredients: sumac; Dijon mustard; sherry; Parmesan cheese; breadcrumbs; green cardamom pods; lamb rack; honey; fennel seeds
    show

  • Cardamom honey-glazed roast duck

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

    • Categories: Main course; Middle Eastern
    • Ingredients: black peppercorns; cinnamon sticks; orange flower water; honey; green cardamom pods; rosemary; bay leaves; onions; sherry; lemons; whole duck
    show

  • Cardamom-orange wafers

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

    show

  • Grilled haloumy tart with a white winter salad

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

    • Categories: Pies, tarts & pastries; Main course; Middle Eastern
    • Ingredients: crème fraîche; halloumi cheese; store-cupboard ingredients; watercress; frisée; thyme; shallots; portabello mushrooms; white asparagus; dates; lemons
    show

  • Pease pudding with goat's cheese

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

    • Categories: Side dish
    • Ingredients: ham bones; split green peas; nutmeg; onions; goat cheese
    show

  • Goat's cheese mashed potatoes

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

    • Categories: Side dish
    • Ingredients: potatoes; whipping cream; goat cheese; red potatoes
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • 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

  • 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. UPDATE 2022: it’s as amazing as I remember, but also sweeter (is it because I didn’t have ice cream this time?). Will reduce the sugar a little next time

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • 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.

Other cookbooks by this author