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

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    • Categories: Stocks; Middle Eastern
    • Ingredients: chicken carcass; onions; celery; leeks; black peppercorns; bay leaves; thyme
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    • Categories: Stocks; Middle Eastern
    • Ingredients: celery; onions; garlic; fennel seeds; canned tomatoes; dry sherry; oranges; saffron; bay leaves; thyme; whole crabs
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    • Categories: Soups; Middle Eastern
    • Ingredients: mussels; onions; celery; ground coriander; ground cumin; turmeric; ground ginger; chilli powder; white wine; potatoes; leeks; cream; preserved lemon rind; saffron; thyme; tomatoes; bacon
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    • Categories: Soups; Middle Eastern
    • Ingredients: turmeric; chilli powder; ground coriander; ground cumin; ground ginger; saffron; mussels; onions; leeks; fennel; prawn tails; blue swimmer crabs; white wine; chicken stock; tomatoes; parsley; thyme; cream; lemons; celery leaves
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    • Categories: Soups; Greek; Turkish
    • Ingredients: celery; onions; garlic; fennel seeds; canned tomatoes; dry sherry; oranges; saffron; bay leaves; thyme; short-grain rice; egg yolks; lemons; chicory; dill; dried mint; prawns; sweet paprika; whole crabs
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    • Categories: Soups; Pasta, filled; Turkish
    • Ingredients: eggs; Giusto's Baker's Choice Flour; prawns; crabmeat; mint; dill; long green chillies; limes; honey; crab stock; sweet paprika; hot paprika; chervil; dried mint; saffron
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    • Categories: Soups; Middle Eastern
    • Ingredients: chicken breasts; onions; celery; thyme; bay leaves; cinnamon sticks; white peppercorns; chicken stock; short-grain rice; corn; natural yoghurt; dried mint
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    • Categories: Soups; Lunch; North African
    • Ingredients: lamb leg steaks; onions; coriander seeds; cumin seeds; ground allspice; chilli powder; sweet paprika; canned tomatoes; tinned green chillies; honey; chickpeas; chicken stock; couscous; parsley; mint; lemons
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    • Categories: Soups; Middle Eastern; Scottish
    • Ingredients: leeks; dry sherry; ground allspice; nutmeg; ground ginger; dates; chicken stock; parsley
    • Accompaniments: Croques monsieurs
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    • Categories: Sandwiches & burgers; Side dish; French
    • Ingredients: white bread; ham; Gruyère cheese
    • Accompaniments: Cock-a-leekie with dates
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    • Categories: Soups; Turkish
    • Ingredients: lamb shanks; garlic; onions; carrots; bay leaves; short-grain rice; chilli flakes; lemons; long green chillies; Turkish bread
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    • Categories: Soups; Italian
    • Ingredients: artichokes; lemons; onions; leeks; chicken stock; chorizo sausages; egg yolks; cream; pistachio nuts; ground allspice
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    • Categories: Soups; Iranian
    • Ingredients: lamb shanks; shallots; garlic; turmeric; ground cinnamon; tomato paste; chickpeas; thyme; bay leaves; potatoes; tomatoes; flatbread; herbs of your choice; onions; citrus fruit of your choice
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    • Categories: Soups; Lebanese; Persian
    • Ingredients: minced lamb; ground allspice; ground cinnamon; pine nuts; wonton wrappers; onions; silverbeet; chicken stock; natural yoghurt; red chillies
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    • Categories: Soups; Middle Eastern; Vegetarian
    • Ingredients: red capsicums; onions; red chillies; tomatoes; dry sherry; vegetable stock; thyme; bay leaves; honey; goat cheese
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    • Categories: Soups; Spanish; Vegetarian
    • Ingredients: white bread; blanched almonds; garlic; Spanish sherry vinegar; black grapes; currants; dry sherry; milk; slivered pistachio nuts
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    • Categories: Soups; Summer; Iranian; Vegetarian
    • Ingredients: Lebanese cucumbers; natural yoghurt; tarragon; chives; chervil; dried mint; walnuts; currants; rose petals; flatbread; slivered pistachio nuts
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    • Categories: Soups; Persian
    • Ingredients: onions; turmeric; fenugreek seeds; waxy potatoes; chicken stock; thyme; bay leaves; oranges; verjuice; eggs; flatbread
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    • Categories: Soups; Iranian
    • Ingredients: onions; turmeric; chicken stock; spinach; coriander leaves; verjuice; limes; beef mince; dried mint
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    • Categories: Soups; Middle Eastern
    • Ingredients: onions; leeks; fennel; potatoes; chicken stock; cinnamon sticks; ground allspice; bay leaves; egg yolks; cream; lemons; ground cinnamon; parsley
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    • Categories: Soups; Moroccan; Vegan; Vegetarian
    • Ingredients: brown onions; brown lentils; chickpeas; vegetable stock; canned tomatoes; ground cinnamon; ground ginger; saffron; dry sherry; lemons; parsley; coriander leaves; celery leaves
    • Accompaniments: Garlic prawns
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    • Categories: Sauces, general; Middle Eastern; Vegetarian
    • Ingredients: milk; natural yoghurt
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    • Categories: Sauces, general; Middle Eastern; Vegetarian
    • Ingredients: natural yoghurt
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Middle Eastern; Vegetarian
    • Ingredients: natural yoghurt; dill; long green chillies; sweet paprika
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Notes about this book

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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!

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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.

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