Moorish: Flavours from Mecca to Marrakech


‘We want you to be able to use chermoula as readily as pesto, to be as comfortable with tagines as with casseroles. We want spices such as sumac and saffron to become as much a part of your repertoire as basil and rosemary.' Greg and Lucy Malouf have compiled this collection of mouth-watering recipes inspired by the exciting flavours of North Africa, Spain, the Eastern Mediterranean and the Middle East - regions united by a common thread that winds its way back to Arabia. Moorish begins with recipes for spice blends, dressings, relishes, pickles and preserves that best define the cuisine. With these basics in your pantry and refrigerator, you'll be able to transform the most mundane ingredients into deliciously read more

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ISBN:

9781742701370

Format:

Paperback

Pages:

224

Dimensions:

26cm x 19cm

RRP:

$39.99

Category:

Food

Publisher:

Hardie Grant Books

Published:

01 August 2011

ABOUT THE AUTHOR

Greg Malouf

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

ABOUT THE AUTHOR

Lucy Malouf

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