This richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking. Written by award-winning chef Greg Malouf and his writing partner, Lucy Malouf,Artichoke to Za'atarcovers everything from the basicsalmonds, lemons, and yogurtto less widely known components such as pomegranates, rose water, and sumac. A brief description and history of each ingredient is provided, along with invaluable tips on how to select, prepare, and cook it. Originally published in 1999 asArabesque,this book has earned international acclaim as the ultimate guide to modern Middle Eastern cuisine by a chef who is considered a master of the genre.Artichoke to Za'ataris a volume to read, use, and treasurea must for anyone interested in creative cooking and culinary history. Now available in North America for the first time.
Greg Maloufhas transformed the Australian restaurant scene by presenting the flavors of his Middle Eastern heritage with exciting contemporary flair. Most recently he has been executive chef at MoMo restaurant in Melbourne.Lucy Maloufis a Melbourne-based writer with a particular interest in food and cooking. She is the author ofThe Food and Wine Lover's Guide to Melbourne's Bays and PeninsulasandThe Seasons Plate Cookbook.The Maloufs are the authors of the internationally acclaimed and award-winningMoorish: Flavours from Mecca to Marrakech and Saha: A Chef's Journey through Lebanon and Syria.
Cooking Notes xii
Almonds 1 Apricots 8 Artichokes 14
Beans 22 Bulgur 33
Cardamom 40 Cheese 47 Chickpeas 57 Chilis 65 Cinnamon 75
Coriander and Cilantro 83 Couscous 92 Cumin 101
Garlic 134 Ginger 142
Lamb 157 Lemons 167 Lentils 174
Olive Oil 188 OlilSA