An explosion of colour, flavour and texture - "Moorish" celebrates what Middle Eastern cooking does best. After introducing 20 delicious spice blends, "Moorish" then uses them in recipes from simple starters and soups to poultry, seafood and mouth-watering desserts. Quick-and-easy dishes such as Spanish Omlette with Potato, Green Olives and Chorizo are found with wonderful dinner-party ideas such as Veal Cutlet with Pine Nuts, Rosemary and Orange Crumbs. Or for dessert try the delectable Baklava Stuffed with Walnut Ice-Cream. In this book, explore the exotic tastes and aromas of the Middle Eastern kitchen, and use a simple spice mix to turn a home-cooked meal into a sensational dish bursting with zest and colour. With its collection of over 100 recipes, "Moorish" captures the true essence of the Middle East, expressed in the best western tradition. It will delight and inspire the creative gourmet in very home-chef.
Moorish
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""A comprehensive overview of traditional dishes of the cuisine . . . sure to appeal to a wide audience." --"Publishers Weekly "on" Artichoke to Za'atar
--This text refers to an out of print or unavailable edition of this title.
About the Author
One of Australia's most inspiring and influential chefs, Greg Malouf has trained in Melbourne as well as France, Italy and Hong Kong. Having set up a restaurant at one of Melbourne's best-known hotels, Greg continues to gain international recognition and numerous industry awards. Lucy Malouf shares a life-long passion for food and cooking. She works as a freelance researcher and food writer.
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4 of 4 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
This book, like another book by the Maloufs, Arabesque is mistitled. You might think that you are getting a book of north African cuisine, but it actually also (in fact mostly) covers the wider Mediterranean, Europe, middle East and beyond, involving an almost excessive amount of 'fusion', a modern culinary obsession especially among Australian chefs it seems.
So, you get such recipes as cock-a-leekie with dates and croque monsieur, gazpacho, Hungarian mushroom soup, mussel mulligatawny with preserved lemon risotto, Greek rocket salad, French onion pizza with Turkish sausage, Spanish omelette, taramasalata, tzatziki and middle Eastern tiramisu; and ingredients such as halloumi, kataifi, chorizo, parmesan, mozarella, gruyere, juniper and sumac.
However, I think that they successfully get away with the fusion aspect on the whole - the recipes are generally not overly chi-chi nor ill-conceived (though flavouring something with a combination of cardamom and thyme as in one recipe herein sounds extremely odd indeed if not downright grim, but I haven't tried it). The book is simply and traditionally laid out and well presented - one recipe to a page with the occasional photograph of a recipe on the opposite page - certainly no padding with lots of arty photos of middle eastern locations. In these respects it serves as a cookbook much better than the Maloufs' Arabesque and Turquoise. The section at the front with various spice mixes, relishes, dressings, dips and preserves indicating which recipes in the book they can be used with is an excellent addition.
As long as you appreciate that it's not "Moorish", this is actually a quite decent cookbook.
So, you get such recipes as cock-a-leekie with dates and croque monsieur, gazpacho, Hungarian mushroom soup, mussel mulligatawny with preserved lemon risotto, Greek rocket salad, French onion pizza with Turkish sausage, Spanish omelette, taramasalata, tzatziki and middle Eastern tiramisu; and ingredients such as halloumi, kataifi, chorizo, parmesan, mozarella, gruyere, juniper and sumac.
However, I think that they successfully get away with the fusion aspect on the whole - the recipes are generally not overly chi-chi nor ill-conceived (though flavouring something with a combination of cardamom and thyme as in one recipe herein sounds extremely odd indeed if not downright grim, but I haven't tried it). The book is simply and traditionally laid out and well presented - one recipe to a page with the occasional photograph of a recipe on the opposite page - certainly no padding with lots of arty photos of middle eastern locations. In these respects it serves as a cookbook much better than the Maloufs' Arabesque and Turquoise. The section at the front with various spice mixes, relishes, dressings, dips and preserves indicating which recipes in the book they can be used with is an excellent addition.
As long as you appreciate that it's not "Moorish", this is actually a quite decent cookbook.
6 of 7 people found the following review helpful
Format:Paperback
Melbourne chef Greg Malouf has been enormously influential in the development of the fusion style of cooking that uses North African and Middle Eastern ingredients without confining itself to the traditional dishes. I used to say that if you took me blindfolded into the restaurant I could identify his cooking, but nowadays as his disciples have established their own restaurants I'm not so sure.
Moorish has a particular emphasis on North African flavours. Purchasing it is worth it just for the first section giving recipes for spice mixes and condiments, though personally I buy my chermoula and ras al hanout already made up. Nowadays it is not difficult (in Melbourne anyway) to get hold of such things as couscous, orange flower water or pomegranate molasses.
The recipes are not generally technically difficult, although some of them may begin with a rather intimidating list of ingredients. And some require a bit of forward planning, like the chocolate bread and butter pudding with turkish delight. This fabulous concoction has to be made two days before serving, using bread that is already stale - but the result is fit for a dinner party!
1 of 2 people found the following review helpful
By bjpause
Format:Paperback
What is interesting in the book is the combination of 'spices' used to produce a sort of Northern European Eastern tasting dish. If you live in a cosmopolitan city in the UK,Holland or Germany perhaps, then some of the base spices used maybe be available. Unfortunately for me I don't and thus the recipes need to be modified to suit what I can find locally. However the instructions are clear, easy on the methodology and well within the average cooks ability to recreate.
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