Overview

The Middle East – from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan to Iran and the Arabian Peninsula – has long had a vibrant tradition of home-style vegetarian cuisine – from their abundant fresh salads, dips and breads to a diverse collection of delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf’s recipes are designed for sharing and enjoying in company. Their approach to vegetarian food comes from their love of traditional Middle Eastern flavour combinations and the importance of colour and texture. The recipes are new interpretations of Middle Eastern Food, inspired by the spirit of generosity and sharing that characterises the region. Think Glazed apple-raisin fritters, zucchini blossom and preserved lemon risotto with ricotta and parmesan or Griddled broccolini with almonds and harissa butter. With sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas, salads, grains and legumes  – this is a beautiful cookbook for anyone wanting to take vegetarian cuisine to new, flavoursome heights. Full of stunning photography of food and scenery, New Feast offers a rich and diverse compendium of recipes in a beautiful, cloth-bound package.

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9781742708423

Table of Contents

Reviews

Why didn't anyone think of this before? Middle Eastern food has always been delicious, but for the most part it goes on unchanged from generation to generation. ... Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. ...The food is transformed, but somehow it retains the integrity of the original recipe. Everything comes to the table looking like a piece of art, and it ends up tasting even better than it looks. ...Every restaurant in Morocco offers pastila, layers of thin pastry stuffed with pigeon. Mr. Malouf substitutes rabbit for the pigeon, and devises as flaky and tasty a pastry as has ever emerged from an oven. The result is one of the most magnificent dishes I've eaten. I've dreamt about it ever since. --Stan Slesser, Personal Journal, The Asian Wall Street Journal The next day's hangover morphed quickly to pleasure at Mo Mo, in a gorgeously decorated cellar. ...Chef Greg Malouf is a Melbourne native of Lebanese parentage who, has, for more than a decade, created his own contemporary Middle Eastern cuisine. ...The desserts in particular deserve a mention: I had a sampler of rose-petal Turkish delight brulee, muhallabeya (Lebanese milk pudding with Syrian apricot and sesame citrus biscuits), and pear baklava with dates and ginger ice cream--a new spectrum of subtle, perfumy flavours. --Anthony Bourdain, American Gourmet NOTE: Greg Malouf featured on Anthony Bourdain's Kitchen Confidential I'm sold on him. I don't know of any other chef that can match Greg Malouf's versatility and talent who is working in the medium...I like his swing back and forth between old and new and his sensitivity with spices is brilliant...I say this because I cooked through his latest book. He is a brilliant chef. I like the way his food plays with my head. --Paula Wolfert, chef-author The food transcends some of the traditions in presentation but remains authentic in taste. -The New York Times

<i>New Feast</i> a cookbook full of rich Middle Eastern vegetarian recipes that span the region Framed by lush photographs, the recipes celebrate the diversity of the Levant. <i>Saveur</i> Why didn t anyone think of this before? Middle Eastern food has always been delicious, but for the most part it goes on unchanged from generation to generation. Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. The food is transformed, but somehow it retains the integrity of the original recipe. Everything comes to the table looking like a piece of art, and it ends up tasting even better than it looks. Every restaurant in Morocco offers pastila, layers of thin pastry stuffed with pigeon. Mr. Malouf substitutes rabbit for the pigeon, and devises as aky and tasty a pastry as has ever emerged from an oven. The result is one of the most magni cent dishes I ve eaten. I ve dreamt about it ever since. Stan Slesser, Personal Journal, The<i> Asian Wall Street Journal</i> [One of]The Most Anticipated Cookbooks of Fall 2014 <i>Eater</i> The next day s hangover morphed quickly to pleasure at Mo Mo, in a gorgeously decorated cellar. ...Chef Greg Malouf is a Melbourne native of Lebanese parentage who, has, for more than a decade, created his own contemporary Middle Eastern cuisine. The desserts in particular deserve a mention: I had a sampler of rose-petal Turkish delight brulee, muhallabeya (Lebanese milk pudding with Syrian apricot and sesame citrus biscuits), and pear baklava with dates and ginger ice cream a new spectrum of subtle, perfumy avours. Anthony Bourdain, American Gourmet NOTE: Greg Malouf featured on Anthony Bourdain s <i>Kitchen Confidential</i> I m sold on him. I don t know of any other chef that can match Greg Malouf s versatility and talent who is working in the medium I like his swing back and forth between old and new and his sensitivity with spices is brilliant I say this because I cooked through his latest book. He is a brilliant chef. I like the way his food plays with my head. Paula Wolfert, chef-author The food transcends some of the traditions in presentation but remains authentic in taste. -The <i>New York Times</i>

Why didn't anyone think of this before? Middle Eastern food has always been delicious, but for the most part it goes on unchanged from generation to generation. ... Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. ...The food is transformed, but somehow it retains the integrity of the original recipe. Everything comes to the table looking like a piece of art, and it ends up tasting even better than it looks. ...Every restaurant in Morocco offers pastila, layers of thin pastry stuffed with pigeon. Mr. Malouf substitutes rabbit for the pigeon, and devises as &#64258;aky and tasty a pastry as has ever emerged from an oven. The result is one of the most magni&#64257;cent dishes I've eaten. I've dreamt about it ever since. --Stan Slesser, Personal Journal, The Asian Wall Street Journal The next day's hangover morphed quickly to pleasure at Mo Mo, in a gorgeously decorated cellar. ...Chef Greg Malouf is a Melbourne native of Lebanese parentage who, has, for more than a decade, created his own contemporary Middle Eastern cuisine. ...The desserts in particular deserve a mention: I had a sampler of rose-petal Turkish delight brulee, muhallabeya (Lebanese milk pudding with Syrian apricot and sesame citrus biscuits), and pear baklava with dates and ginger ice cream--a new spectrum of subtle, perfumy &#64258;avours. --Anthony Bourdain, American Gourmet NOTE: Greg Malouf featured on Anthony Bourdain's Kitchen Confidential I'm sold on him. I don't know of any other chef that can match Greg Malouf's versatility and talent who is working in the medium...I like his swing back and forth between old and new and his sensitivity with spices is brilliant...I say this because I cooked through his latest book. He is a brilliant chef. I like the way his food plays with my head. --Paula Wolfert, chef-author The food transcends some of the traditions in presentation but remains authentic in taste.

Why didn't anyone think of this before? Middle Eastern food has always been delicious, but for the most part it goes on unchanged from generation to generation. ... Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. ...The food is transformed, but somehow it retains the integrity of the original recipe. Everything comes to the table looking like a piece of art, and it ends up tasting even better than it looks. ...Every restaurant in Morocco offers pastila, layers of thin pastry stuffed with pigeon. Mr. Malouf substitutes rabbit for the pigeon, and devises as flaky and tasty a pastry as has ever emerged from an oven. The result is one of the most magnificent dishes I've eaten. I've dreamt about it ever since. --Stan Slesser, Personal Journal, The Asian Wall Street Journal The next day's hangover morphed quickly to pleasure at Mo Mo, in a gorgeously decorated cellar. ...Chef Greg Malouf is a Melbourne native of Lebanese parentage who, has, for more than a decade, created his own contemporary Middle Eastern cuisine. ...The desserts in particular deserve a mention: I had a sampler of rose-petal Turkish delight brulee, muhallabeya (Lebanese milk pudding with Syrian apricot and sesame citrus biscuits), and pear baklava with dates and ginger ice cream--a new spectrum of subtle, perfumy flavours. --Anthony Bourdain, American Gourmet NOTE: Greg Malouf featured on Anthony Bourdain's Kitchen Confidential I'm sold on him. I don't know of any other chef that can match Greg Malouf's versatility and talent who is working in the medium...I like his swing back and forth between old and new and his sensitivity with spices is brilliant...I say this because I cooked through his latest book. He is a brilliant chef. I like the way his food plays with my head. --Paula Wolfert, chef-author The food transcends some of the traditions in presentation but remains authentic in taste. -The New York Times New Feast. ..a cookbook full of rich Middle Eastern vegetarian recipes that span the region...Framed by lush photographs, the recipes celebrate the diversity of the Levant. - Saveur Why didn't anyone think of this before? Middle Eastern food has always been delicious, but for the most part it goes on unchanged from generation to generation. ... Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. ...The food is transformed, but somehow it retains the integrity of the original recipe. Everything comes to the table looking like a piece of art, and it ends up tasting even better than it looks. ...Every restaurant in Morocco offers pastila, layers of thin pastry stuffed with pigeon. Mr. Malouf substitutes rabbit for the pigeon, and devises as flaky and tasty a pastry as has ever emerged from an oven. The result is one of the most magnificent dishes I've eaten. I've dreamt about it ever since. --Stan Slesser, Personal Journal, The Asian Wall Street Journal [One of]The Most Anticipated Cookbooks of Fall 2014 -- Eater The next day's hangover morphed quickly to pleasure at Mo Mo, in a gorgeously decorated cellar. ...Chef Greg Malouf is a Melbourne native of Lebanese parentage who, has, for more than a decade, created his own contemporary Middle Eastern cuisine. ...The desserts in particular deserve a mention: I had a sampler of rose-petal Turkish delight brulee, muhallabeya (Lebanese milk pudding with Syrian apricot and sesame citrus biscuits), and pear baklava with dates and ginger ice cream--a new spectrum of subtle, perfumy flavours. --Anthony Bourdain, American Gourmet NOTE: Greg Malouf featured on Anthony Bourdain's Kitchen Confidential I'm sold on him. I don't know of any other chef that can match Greg Malouf's versatility and talent who is working in the medium...I like his swing back and forth between old and new and his sensitivity with spices is brilliant...I say this because I cooked through his latest book. He is a brilliant chef. I like the way his food plays with my head. --Paula Wolfert, chef-author The food transcends some of the traditions in presentation but remains authentic in taste. -The New York Times New Feast a cookbook full of rich Middle Eastern vegetarian recipes that span the region Framed by lush photographs, the recipes celebrate the diversity of the Levant. Saveur Why didn t anyone think of this before? Middle Eastern food has always been delicious, but for the most part it goes on unchanged from generation to generation. Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. The food is transformed, but somehow it retains the integrity of the original recipe. Everything comes to the table looking like a piece of art, and it ends up tasting even better than it looks. Every restaurant in Morocco offers pastila, layers of thin pastry stuffed with pigeon. Mr. Malouf substitutes rabbit for the pigeon, and devises as aky and tasty a pastry as has ever emerged from an oven. The result is one of the most magni cent dishes I ve eaten. I ve dreamt about it ever since. Stan Slesser, Personal Journal, The Asian Wall Street Journal [One of]The Most Anticipated Cookbooks of Fall 2014 Eater The next day s hangover morphed quickly to pleasure at Mo Mo, in a gorgeously decorated cellar. ...Chef Greg Malouf is a Melbourne native of Lebanese parentage who, has, for more than a decade, created his own contemporary Middle Eastern cuisine. The desserts in particular deserve a mention: I had a sampler of rose-petal Turkish delight brulee, muhallabeya (Lebanese milk pudding with Syrian apricot and sesame citrus biscuits), and pear baklava with dates and ginger ice cream a new spectrum of subtle, perfumy avours. Anthony Bourdain, American Gourmet NOTE: Greg Malouf featured on Anthony Bourdain s Kitchen Confidential I m sold on him. I don t know of any other chef that can match Greg Malouf s versatility and talent who is working in the medium I like his swing back and forth between old and new and his sensitivity with spices is brilliant I say this because I cooked through his latest book. He is a brilliant chef. I like the way his food plays with my head. Paula Wolfert, chef-author The food transcends some of the traditions in presentation but remains authentic in taste. -The New York Times New Feast a cookbook full of rich Middle Eastern vegetarian recipes that span the region Framed by lush photographs, the recipes celebrate the diversity of the Levant. Saveur Why didn t anyone think of this before? Middle Eastern food has always been delicious, but for the most part it goes on unchanged from generation to generation. Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. The food is transformed, but somehow it retains the integrity of the original recipe. Everything comes to the table looking like a piece of art, and it ends up tasting even better than it looks. Every restaurant in Morocco offers pastila, layers of thin pastry stuffed with pigeon. Mr. Malouf substitutes rabbit for the pigeon, and devises as aky and tasty a pastry as has ever emerged from an oven. The result is one of the most magni cent dishes I ve eaten. I ve dreamt about it ever since. Stan Slesser, Personal Journal, The Asian Wall Street Journal [One of]The Most Anticipated Cookbooks of Fall 2014 Eater The next day s hangover morphed quickly to pleasure at Mo Mo, in a gorgeously decorated cellar. ...Chef Greg Malouf is a Melbourne native of Lebanese parentage who, has, for more than a decade, created his own contemporary Middle Eastern cuisine. The desserts in particular deserve a mention: I had a sampler of rose-petal Turkish delight brulee, muhallabeya (Lebanese milk pudding with Syrian apricot and sesame citrus biscuits), and pear baklava with dates and ginger ice cream a new spectrum of subtle, perfumy avours. Anthony Bourdain, American Gourmet NOTE: Greg Malouf featured on Anthony Bourdain s Kitchen Confidential I m sold on him. I don t know of any other chef that can match Greg Malouf s versatility and talent who is working in the medium I like his swing back and forth between old and new and his sensitivity with spices is brilliant I say this because I cooked through his latest book. He is a brilliant chef. I like the way his food plays with my head. Paula Wolfert, chef-author The food transcends some of the traditions in presentation but remains authentic in taste. -The New York Times

Author Information

Lucy Malouf is a food writer and editor. Together with her former husband, Greg Malouf, she is the co-author of Arabesque, Moorish, Saha, Turquoise, Saraban and Malouf: New Middle Eastern Food. Her writing has appeared in compendiums of the best Australian food writing and she also contributes regularly to Australian and International newspapers, journals and magazines. In addition to her own projects, Lucy has collaborated with some of Australia’s best known chefs on their recipe books and is regarded as one of the most experienced food editors in the publishing industry. Lucy and her husband George, live in a converted Kentish barn in the UK. Acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has transformed the Australian restaurant scene with his innovative food. Greg's reputation as the creator of a new style of cooking known as 'Modern Middle Eastern' - which has changed forever the perception of Middle Eastern food in the West - reaches far beyond his native Australia. Along with writing partner Lucy Malouf, Greg has produced six beautiful and award-winning books on different cuisines, the latest being Malouf: New Middle Eastern Food, to continued acclaim. In 2011, he was honoured as Ambassador by The American University in Beirut for his achievements in promoting Lebanese cuisine around the world. In 2012 Greg left the award-winning MoMo restaurant in Melbourne, Australia, to take over the reins at the iconic Petersham Nurseries Café in Richmond, UK. His Middle Eastern take on seasonal dining earned the restaurant a Michelin star. Greg is now based in Dubai, where he is opening a multi-million dollar modern Middle Eastern restaurant in May 2014.

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