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Desserts & Sweets from the Modern Middle East

Hardie Grant Books

By Greg Malouf, By Lucy Malouf


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SUQAR shares the secrets to a more than 100 sweet treats from the Modern Middle East - ranging from puddings and pastries, to ice creams, cookies and cakes, candied fruit, and nuts.

While sweetness plays a part in most people's lives in the Middle East, what Westerners think of as desserts and puddings are usually kept for other occasions, such as breakfast or between meals and coffee. The repertoire of these dishes is vast and in SUQAR acclaimed chef Greg Malouf shares knowledge gleaned over many decades in restaurant and home kitchens.

Melbourne-born, of Lebanese descent, and now based in Dubai, Greg did much of his culinary training in Europe and spent time in the pastry section of French and Italian restaurants. He is sucker for the range of desserts, pastries and confectionary from those traditions, so in SUQAR - as in his career - he merges the flavors and techniques from his childhood (spices, flower waters and other sweet essences) with his training in the west. The resulting recipes have been favorites with diners in his restaurants over several decades.

They are covered off in the book across 10 chapters: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionary; Preserves; and Drinks.

More Details

Pages: 256 pp;
Format: Hardcover
Publication: November 2018
ISBN: 9781743794135
Acclaimed as the master of modern Middle Eastern cooking, Greg Malouf transformed the Australian restaurant scene over several decades 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, he has produced nine beautiful and award-winning books on different cuisines, starting with Arabesque in 1999. In 2011, he was honored 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. He has since moved to the Middle East, and is now based in Dubai, where he oversees the kitchen at Zaahira, a 130-seat restaurant at the 5-star H Dubai Hotel, as well as consulting.

Lucy Malouf was born and raised in England, but moved to Australia in 1989. She has had a varied career, with jobs ranging from chamber maid, caterer and short-order cook, to educational psychologist and financial analyst. In 1998, she traded in her job with a Wall Street firm to pursue her passion for food by marrying a chef and becoming a waitress. Although neither of these moves proved successful, they were the starting point for a new career in food, travel and writing. The books she has created with Greg Malouf, her former husband, have been translated into multiple languages and are now published around the world. Lucy has also now returned to England, and lives in Kent, The Garden State, where she relishes country life.