Moorish: Flavours from Mecca to Marrakech [Paperback]

Greg Malouf (Author), Lucy Malouf (Author)

Book Description

Publication Date: September 1, 2001

120 original recipes combining traditions and tastes from North Africa, Spain, the Eastern Mediterranean and the Middle East, featuring fresh, contemporary flavours and ingredients. The first chapter introduces readers to twenty different spice blends that are then used throughout the book to create sensational dishes from starters and soups to delicious desserts.

Editorial Reviews

Review

"There is no doubt that this is a country and a culinary tradition bursting with possibilities. All that's needed now, is for someone to explore them and share them with the rest of us. Fortunately, Greg and Lucy Malouf have."  —Anthony Bourdain on Saha

"A comprehensive overview of traditional dishes of the cuisine . . . sure to appeal to a wide audience."  —Publishers Weekly on Artichoke to Za'atar

"Gorgeous photography makes this a coffee-table candidate, but the tour of these Middle Eastern countries, with the personal touch of this chef/writer team, will find you absorbing their words and recipes as well. You might even take this into the kitchen!"  —Chicago Tribune on Saha

"Recipes for pros and novices alike."  —Bon Appetit on Artichoke to Za'atar

--This text refers to the Hardcover edition.

About the Author

Greg Malouf has inspired a generation of young chefs and transformed the Melbourne restaurant scene with his passion for the flavors of North Africa and the Middle East. Drawing on his cultural heritage and European training, Greg has forged a unique style of cooking that combines Middle Eastern tradition with contemporary flair. Greg is in constant demand around Australia and abroad for chef masterclasses, media interviews, and guest–chef appearances in leading hotels. Lucy Malouf is a Melbourne–based writer with a life–long passion for food and cooking. She contributes regularly to Food and Drink in the Herald Sun, and over the years has written on a freelance basis for the Australian and Australian Gourmet Traveller, as well as a number of food and wine–based websites. She is also a restaurant reviewer and feature writer for Mietta’s Eating and Drinking in Australia and The Age Cheap Eats Guide. Together, they are the authors of Artichoke to Za'atar: Modern Middle Eastern Food; Saha: A Chef's Journey Through Lebanon; and Syria Turquoise: A Chef's Travels in Turkey.

--This text refers to the Hardcover edition.

Product Details

• Paperback: 200 pages
• Publisher: Hardie Grant Books (September 1, 2001)
• Language: English
• ISBN-10: 1876719982
• ISBN-13: 978-1876719982
• Product Dimensions: 9.3 x 8.3 x 0.6 inches
• Shipping Weight: 1.5 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #4,421,244 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars Good so far, April 17, 2011

By 

Fun Cooking - See all my reviews

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This review is from: Moorish: Flavours from Mecca to Marrakech (Hardcover)

Unlike a lot of Greg and Lucy Malouf's books is basically just recipes. This is great for me because it's a lot easier to find the recipes in this book than in some of their others. One thing that's a little difficult is that the measurements use the metric system. I have a kitchen scale, so I can weigh things out, but sometimes things like 150 ml of Tahini sauce can be tricky.

We've only had a chance to make one recipe so far, the Lentils and Rice with Caramelised Onions, but I really enjoyed it. We didn't use purple onions (as directed), but the standard yellow ones worked just fine.

The sections of this cookbook include:
Dry Mixed Spices
Wet Mixed Spices
Dressings and Relishes
Pickles and Preserves
Soups
Salads
Snacks
Grains, Pasta and Pulses
Poultry
Meat
Seafood
Vegetables
Desserts
Cakes and Cookies

There is also a Cook's Notes section with some explanation of measuring units.

A lot of the recipes look good, I just haven't had the time to make more of them.

2 of 4 people found the following review helpful:

5.0 out of 5 stars MOORISH A VERY GOOD BOOK, August 4, 2010

By 

Salvador Ceja (NATIONAL CITY CALIFORNIA) - See all my reviews
(REAL NAME)   

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This review is from: Moorish (Paperback)

THIS IS A GREAT BOOK FOR A PERSON INTERESTED IN LEARNING ABOUT FOOD OF THE MIDDLE EAST NORTH AFRICA,SPAIN AND THE EASTERN MEDITERRANEAN. IT HAS SPICE BLENDS I HAVE NOT SEEN BEFORE IN OTHER COOKBOOKS OF THIS REGION. IT HAS DELICIOUS AND INTERESTING RECIPIES LIKE PORK ROASTED IN PEPPER AND CINNAMON, AND THE MEDJOOL DATE ICREAM WHICH IS VERY DELICIOUS. I WOULD RECOMMEND THIS BOOK TO COOKS WHO ENJOY THE PLEASURE OF EATING GOOD FOOD, AND THOES WHO ENJOY PREPARING GOOD FOOD NO MATTER WHERE IN THE WORLD IT COMES FROM.

1 of 3 people found the following review helpful:

5.0 out of 5 stars Moorish, May 16, 2010

By 

Kate Runyan "katethecook" (Santa Monica, CA) - See all my reviews
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This review is from: Moorish: Flavours from Mecca to Marrakech (Hardcover)

Another fantastic book by Greg Malouf, this book is a keeper, and a must have for any serious cook.