Moorish : Flavours from Mecca to Marrakech

by Unknown

• ISBN13: 9781740667418
• ISBN10: 1740667417
• Format: Trade Book
• Copyright: 2009-10-01
• Publisher: Hardie Grant Books

Summary

'We want you to be able to use chermoula as readily as pesto, to be as comfortable with tagines as with casseroles. We want spices such as sumac and saffron to become as much a part of your repertoire as basil and rosemary.' Greg and Lucy Malouf have compiled this collection of mouth-watering recipes inspired by the exciting flavours of North Africa, Spain, the Eastern Mediterranean and the Middle East - regions united by a common thread that winds its way back to Arabia. Moorish begins with recipes for spice blends, dressings, relishes, pickles and preserves that best define the cuisine. With these basics in your pantry and refrigerator, you'll be able to transform the most mundane ingredients into deliciously different Moorish snacks and soups; meat, vegetable and poultry dishes; and irresistible cakes and desserts. Toss preserved lemon through risotto, or spice up a Sunday lamb roast with a baharat spice mix. Transform humble chicken schnitzel with savoury cumin butter, or try Atlantic salmon grilled with fennel, lime and sumac. For dessert, make a delectable mango tart flavoured with orange-blossom water or liven up weekend breakfast with hot lemon fritters and cinnamon sugar. Beautifully illustrated and written in Lucy's engaging style, Moorish is, above all, a passionate celebration of flavour that will inspire and delight the adventurous home cook.

Author Biography

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.