Malouf: New Middle Eastern Food by Greg Malouf and Lucy Malouf

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Egg and olive salad

    • VineTomato on June 25, 2017

      An interesting dish. I've not made egg salad before, not sure why not as we love an egg in this household! Learnt a new technique to soften the flavour of raw onion - soak in cold water for 10 minutes - it worked well - will use that tip again. I can imagine this is either a love or hate dish. Husband loved it and polished off the entire salad. The sesame seeds and pinenuts make it. The olives were lost. I am going to make again and try a version without the spices and perhaps chives instead of parsley. Not one for the take to lunch work box - it is pretty pungent.

  • Zucchini omelette with mint and melting cheese

    • VineTomato on June 22, 2021

      It's been a while since I picked up this cookbook and I'd forgotten how good it is. There are so many recipes I am inspired to try. This was very good. I cut down the oil to a couple of tablespoons and it was fine. Serving with yogurt on the side is a must.

  • Lebanese bread sticks with za'atar

    • IngridO on January 21, 2022

      Online link is no longer valid

  • Zucchini fritters

    • a2cook on June 10, 2016

      Not only is this delicious, but I learned some new techniques/tips that the chef/author generously shares (adding a bit of rice flour to make the fritters crispy, and grating onions to disperse the onion flavor more evenly). A+ recipe, better than I've had at any Greek restaurant!

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

Reviews about this book

  • Fuss Free Flavours

    The flavours used look enticing, but as Middle Eastern cuisine isn’t our daily cooking style, so it’s a real treasure of new flavours and textures.

    Full review
  • ISBN 10 1742701450
  • ISBN 13 9781742701455
  • Published Oct 01 2011
  • Format Paperback
  • Page Count 384
  • Language English
  • Countries Australia
  • Publisher Hardie Grant Books
  • Imprint Hardie Grant Books

Publishers Text

Following on from the success of their award-winning books, "Saha", "Turquoise" and "Saraban", Greg and Lucy Malouf now offer a must-have collection of their delicious recipes. Middle Eastern food is one of the oldest and most sophisticated cuisines in the world. It's a cuisine that is subtle, elegant and alluring, using exotic spices such as saffron and cardamom. The book is divided into chapters such as Soups, Dips, Small Plates, Large Plates, Bakery, Sweet and Larder, making it easy to find the recipe you're after. Discover the joy of Middle Eastern cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef. With over 300 recipes included, this comprehensive recipe collection is sure to become a classic.

Other cookbooks by this author