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 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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