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Moorish: Flavours from Mecca to Marrakech
 
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Moorish: Flavours from Mecca to Marrakech (Paperback)

by Greg Malouf (Author), Lucy Malouf (Author)
4.7 out of 5 stars  See all reviews (3 customer reviews)

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Product details

  • Paperback: 200 pages
  • Publisher: Hardie Grant Books (1 Sep 2001)
  • Language English
  • ISBN-10: 1876719982
  • ISBN-13: 978-1876719982
  • Product Dimensions: 23.6 x 21 x 1.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon.co.uk Sales Rank: 1,265,595 in Books (See Bestsellers in Books)

    Popular in these categories:

    #33 in  Books > Food & Drink > National & International Cookery > Middle Eastern
    #58 in  Books > Religion & Spirituality > Islam > Five Pillars of Islam > Hajj

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Product Description

Product Description

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.

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What Do Customers Ultimately Buy After Viewing This Item?

Moorish: Flavours from Mecca to Marrakech
44% buy the item featured on this page:
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Customer Reviews

3 Reviews
5 star:
 (2)
4 star:
 (1)
3 star:    (0)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.7 out of 5 stars (3 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
5 of 5 people found the following review helpful:
5.0 out of 5 stars Modern Middle Eastern Made Easy, 2 Nov 2002
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!

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1 of 1 people found the following review helpful:
5.0 out of 5 stars Modern Middle Eastern Made Easy, 2 Nov 2002
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.

Purchasing Moorish 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!

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4.0 out of 5 stars Not really 'Moorish', but a decent book nevertheless, 12 May 2009
By C. Dixon "Uomo universale" (Devon, UK) - See all my reviews
(REAL NAME)      
This review is from: Moorish: Capture the Flavours of Contemporary Middle Eastern Cooking (Paperback)
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.
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