Arabesque: Modern Middle Eastern Food

Arabesque: Modern Middle Eastern Food

Greg Malouf

Language: English

Pages: 352

ISBN: 1740667670

Format: PDF / Kindle (mobi) / ePub


Greg Malouf is widely admired as one of Australia's most innovative and influential chefs. His passion for the food of his Lebanese heritage, combined with his extensive travels, have led him to forge a modern Middle Eastern cuisine. Arabesque, co-written with Lucy Malouf, is a much-loved guide to the food of the Middle East. From apricots to cous cous, pomegranates to silverbeet, this book welcomes the stars of Arabic cooking into the modern kitchen with descriptions of the history and the role the ingredients play, information on selecting and using them, and exciting recipes. The collection of 170 recipes is not slavish to tradition, but rather Greg's modern takes on the food he has grown up with. Seven-Vegetable Couscous is served with Onion Jam and Green Harissa Broth, and Salmon Kibbeh Nayeh is served with Saffron Yoghurt Cheese. Arabesque is a volume to treasure and a cookbook to read and enjoy while discovering new experiences in the kitchen. It is a must for anyone interested in new flavours, techniques and culinary history, and is asource of inspiration for professional chefs, keen home cooks and gourmets alike.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

de-seeded and scraped 2 cups fresh coriander, roots removed 6 cloves garlic ¼ teaspoon salt splash water 1 tablespoon olive oil 8 small squid tubes, tentacles still attached if possible (about 80 g each, whole weight) 80 ml olive oil zest of 1 lemon 1 clove garlic, finely chopped salt and pepper TO MAKE THE ZHOUG, crush the cardamom pods, peppercorns and caraway seeds in a mortar and pestle. Sift to remove bits. Liquidise the chillies, coriander, garlic salt and water in a blender,

For this reason it is preferable to buy all types of nuts in smallish quantities, and eat them within a month of purchase. Once you have opened a packet of nuts they should be stored in an airtight container in the fridge. USING ALMONDS It is not really practical to buy almonds whole in their shells – other than for the fun of cracking them around the Christmas dinner table. For cooking, the unpeeled nuts have a fresher flavour than the ready-blanched variety and it is very easy to blanch and

until they eventually set solid. (Don’t confuse them with creamed honeys, though, which are whipped to a creamy opaque consistency.) This is an inevitable process which affects neither the flavour or quality of the honey and is easy to reverse by submerging the entire jar in a pan of very hot water. Leave it for half an hour or so, until the honey becomes runny again. USING HONEY Everyone knows that honey is delicious on hot, buttered crumpets or drizzled over a bowl of thick, creamy yoghurt

each grain of rice with the oil. Next, add enough hot stock to cover the rice by a finger-width. Cook on medium heat, stirring with wooden spoon from time to time, until most of the stock has been absorbed. STAGE 2 Add the same quantity of stock. Again, cook on medium heat, stirring with wooden spoon from time to time, until most of stock has been absorbed. STAGE 3 Add a third amount of stock (reserving 100 ml for the last stage) and when half the liquid has been absorbed, add your choice of

3 minutes. Turn the mussels well, replace the lid and steam a further 2 minutes, or until the mussels have opened. Remove the pot from the heat and allow to steam a further minute before taking off the lid and straining the liquor through a fine sieve to catch any dirt. Reserve the liquor. Throw any unopened mussels back into the pot and steam for another minute or two. Any which stubbornly refuse to open should be discarded. Allow the mussels to cool and then remove them from their shells and

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