Melbourne-based chef, Greg Malouf grew up in a family whose longing for their homeland Lebanon was most often expressed through food. His childhood was filled with the noisy chatter of generations of women sitting around the kitchen table preparing Arabic dishes the way they've been prepared for centuries. "Saha" chronicles Greg's epic journey to the lands of his ancestors to explore its broad and influential cuisine and discover the roots of his culinary heritage. From desert kingdoms to sea castles, from citadels to souks, through olive groves and snow-capped mountain ranges, Greg, and his writing partner, Lucy, unearth a dazzling array of traditional dishes, as well as new culinary delights. The recipes in "Saha" are as rich and varied as the lands themselves.Enjoy traditional dishes, such as Aleppo-Style Chicken Cooked on Coals, Armenian-inspired Slow Roasted Lamb with Red Pepper and Pomegranate Paste; a simple Bedouin Spinach, Lentil and Lemon Soup or the famous Mediterranean Red Mullet Cooked with Golden Spices. For dessert, try the legendary Rose of Damascus - crisp filo with Turkish delight ice-cream and toffee strawberries. Throughout their journey, Greg and Lucy were welcomed into the homes of fishermen, bee-keepers, bakers, arak distillers, cooks and housewives and the book is filled with their heart-warming and evocative stories.
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About the Author
Greg Malouf was born in Melbourne, Australia, of Lebanese parents. He served his formal apprenticeship in several of Australia s finest restaurants, and has forged a unique style of cooking that combines Middle Eastern tradition with contemporary flair. He has worked extensively in Europe and Asia and is the executive chef at MoMo restaurant in Sydney. Under his leadership the restaurant has won numerous awards and high respect from local and international critics. Lucy Malouf is a Melbourne-based writer and editor. She has worked as a freelance editor and manuscript adviser for several leading Australian publishers, as well as contributing features and reviews to major Australian newspapers, restaurant guides and magazines. She is the author of The Food and Wine Lover s Guide to Melbourne s Bays and Peninsulas and The Seasons Plate Cookbook.
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful
By lcollens
Format:Paperback
I recently returned from a trip to Lebanon and Syria travelling through Beirut, Baalbek, Bekaa Valley, road between Beirut to Damascus, around Damascus and Jounieh. I grew up in the West Indies and I live in London - both with a strong Middle Eastern (especially Lebanese/Syrian culture).
This book was a real joy to read as its beautifully written and plenty of rich photos of Lebanon and Syria. The presentation the food and the region is insipiring to get into the kitchen or to travel back to the area. I heartily recommend it both as a cookbook and a coffee table piece.
The recipes are easily to follow and vary in difficulty for those who are curious and inspired novices to experienced and ambitious home cooks. Personal favourite include the shellfish soup, lamb sharwma, paprika oil, houmuos recipes and the salmon confit. I will be trying my hand at the baklava recipes as well. The book illustrates the use of french cooking techniques utilising the best of regional ingredients. Middle Eastern ingredients are easily available in good supermarkets and in areas of London like Edgware Road/Kensington. You can order them online as well if needs be.
This is easily one of my favourite books among a plethora of cookbooks.
This book was a real joy to read as its beautifully written and plenty of rich photos of Lebanon and Syria. The presentation the food and the region is insipiring to get into the kitchen or to travel back to the area. I heartily recommend it both as a cookbook and a coffee table piece.
The recipes are easily to follow and vary in difficulty for those who are curious and inspired novices to experienced and ambitious home cooks. Personal favourite include the shellfish soup, lamb sharwma, paprika oil, houmuos recipes and the salmon confit. I will be trying my hand at the baklava recipes as well. The book illustrates the use of french cooking techniques utilising the best of regional ingredients. Middle Eastern ingredients are easily available in good supermarkets and in areas of London like Edgware Road/Kensington. You can order them online as well if needs be.
This is easily one of my favourite books among a plethora of cookbooks.
8 of 9 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
Saha ("Cheers!" - the name comes from the Arabic toast to good health; in these regions it seems that even Islamic prohibitions don't stop people from enjoying an alcoholic spirit called arak) is a book of the same format as the Malouf's Turquoise - part travelogue, part photo album, part recipe book.
As a result many of my criticisms of that other work also apply to this. However some of my peeves with that book are not so bad here. The dimensions of this book are considerably smaller so the bookself problem is not as great. The photography feels much more relevant - many of the photos are directly food related rather than just photos of old men sitting around smoking fags or kids in back streets, so although the photography still feels excessive in quantity it doesn't feel quite so totally irrelevant or obtrusive and can actually add to the food 'atmosphere'.
Some good recipes in here too. No middle eastern cookbook would be complete without muhammara, a red pepper, walnut and pomegranate dip which is the very ambrosia of the gods. There is also a version of this mixed with labneh (a thick yoghurt), but inexplicably doesn't describe a version mixed with tahini (which if I recall correctly from the excellent Recipes and Remembrances from an Eastern Mediterranean Kitchen is a speciality of Aleppo).
We also have hummus with spiced sliced lamb, which I've only seen previously in ; sfiha - a kind of little pie with minced lamb served with pomegranate molasses and labneh; and slices of eggplant layered with halloumi and bastourma (a thinly sliced preserved beef - presumably similar to pastrami given the similarity of name) then coated in breadcrumbs and fried.
The zgorta style kibbeh (lamb and bulgur wheat shells with a filling) have been adapted here - the originals would have a filling of sheep's tail fat - to be filled with a pine nut and cinnamon butter.
Then how about quail stuffed with ma'ahani (a sausage meat) and baked in kataifi (a shredded pastry) with a feta and paprika sauce? Or musakhan spicy chicken baked wrapped in a parcel of flatbread with spinach, chickpeas and pine nuts?
Lamb shawarma sounds wonderful in its simplicity - leg of lamb barbecued in a spicy marinade then simply sliced and eaten wrapped up in warm flatbreads with herb salad, labneh or a yoghurt-tahini sauce. And slow roasted lamb with red pepper and pomegranate paste.
How about finishing off with 'Rose of Damascus', turkish delight ice cream with filo pastry flowers and toffeed strawberries?
Within my large collection of middle eastern cookbooks, there are several which I would value overall more highly than this work, but this is a good addition to my collection. Read more ›
As a result many of my criticisms of that other work also apply to this. However some of my peeves with that book are not so bad here. The dimensions of this book are considerably smaller so the bookself problem is not as great. The photography feels much more relevant - many of the photos are directly food related rather than just photos of old men sitting around smoking fags or kids in back streets, so although the photography still feels excessive in quantity it doesn't feel quite so totally irrelevant or obtrusive and can actually add to the food 'atmosphere'.
Some good recipes in here too. No middle eastern cookbook would be complete without muhammara, a red pepper, walnut and pomegranate dip which is the very ambrosia of the gods. There is also a version of this mixed with labneh (a thick yoghurt), but inexplicably doesn't describe a version mixed with tahini (which if I recall correctly from the excellent Recipes and Remembrances from an Eastern Mediterranean Kitchen is a speciality of Aleppo).
We also have hummus with spiced sliced lamb, which I've only seen previously in ; sfiha - a kind of little pie with minced lamb served with pomegranate molasses and labneh; and slices of eggplant layered with halloumi and bastourma (a thinly sliced preserved beef - presumably similar to pastrami given the similarity of name) then coated in breadcrumbs and fried.
The zgorta style kibbeh (lamb and bulgur wheat shells with a filling) have been adapted here - the originals would have a filling of sheep's tail fat - to be filled with a pine nut and cinnamon butter.
Then how about quail stuffed with ma'ahani (a sausage meat) and baked in kataifi (a shredded pastry) with a feta and paprika sauce? Or musakhan spicy chicken baked wrapped in a parcel of flatbread with spinach, chickpeas and pine nuts?
Lamb shawarma sounds wonderful in its simplicity - leg of lamb barbecued in a spicy marinade then simply sliced and eaten wrapped up in warm flatbreads with herb salad, labneh or a yoghurt-tahini sauce. And slow roasted lamb with red pepper and pomegranate paste.
How about finishing off with 'Rose of Damascus', turkish delight ice cream with filo pastry flowers and toffeed strawberries?
Within my large collection of middle eastern cookbooks, there are several which I would value overall more highly than this work, but this is a good addition to my collection. Read more ›
Format:Paperback|Amazon Verified Purchase
This is a beautifully produced book containing lovely photography of landscapes as well as of the food. We've made a handful of recipes so far and they have been excellent and distinctive.
2 of 7 people found the following review helpful
Format:Paperback
Educational and interesting to read. Recipies - hope there is a supplier of spices nearby.
Don't fall into the mistake i made - same book two different covers ( one has a mans head on the front and the pictures moved arround). I was exceited to think I was about to launch into part two.
Don't fall into the mistake i made - same book two different covers ( one has a mans head on the front and the pictures moved arround). I was exceited to think I was about to launch into part two.
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