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

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  • 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
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  • Almond fritters

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

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  • 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
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  • Poached apricots

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

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  • 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
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  • 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)
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • Cardamom-orange wafers

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

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  • 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
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  • 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
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  • 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
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Notes about this book

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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.

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  • ISBN 10 1844005135
  • ISBN 13 9781844005130
  • Published Oct 05 2007
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Quadrille Publishing Ltd

Publishers Text

Greg Malouf is one of Australia's most innovative and influential chefs, drawing his culinary inspiration from childhood memories, family traditions and his travels through the Middle East, North Africa, the Eastern Mediterranean and Moorish Spain. In Arabesque, Greg and his writing partner Lucy present a comprehensive A-Z of ingredients widely used in Middle Eastern cooking. The list covers everything from the basics, such as almonds, lemon and yoghurt, through to lesser-known ingredients such as rosewater and sumac. Each ingredient is showcased with a brief description and history, as well as invaluable tips on how to select, prepare and cook them. The accompanying recipes are a wonderfully modern take on the traditional dishes he grew up eating, such as Lamb Rump with Pistachios and Peppercorns, Salmon Kibbeh Nayeh and Seven Vegetable Cous Cous with Onion Jam. There are also tempting dinner party menu suggestions like Cardamom Honey-Glazed Roast Duck or Whole Roasted Snapper with Walnut Coriander Dressing. Irresistible desserts like Rose-Scented Berry Mousse, Date Brulee with Kahlua or Pine Nut Praline are destined to become favourites.

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