Suqar / Greg & Lucy Malouf ; photography by Alan Benson.

ISBN:

9781743794135

Title:

Author:

Malouf, Greg, author.

Personal Author:

Malouf, Greg, author.

Physical Description:

256 pages : colour illustrations ; 27 cm.

General Note:

Includes index.

Contents:

Machine generated contents note: FRUIT -- Chilled watermelon with halva, crushed strawberries and lime syrup -- Classic citrus-date salad with cinnamon dust -- Stone fruit `fattouche' with sweet lemon dressing -- Roasted apricots with cinnamon brioche and toasted almond cream -- Slow-roasted quinces with chantilly-yoghurt cream -- Arabic five-spice pineapple with saffron ice cream -- Baked figs, sweet curd, honey and thyme -- Plum souffle with cardamom and orange -- Strawberry-rose pavlovas -- Dates in cardamom coffee -- Date tiramisu, Middle Eastern style -- Pomegranate-lime jelly -- DAIRY -- Middle Eastern clotted cream -- Apricot-amaretto fool -- Orange blossom possets with pomegranate-blood orange jelly -- Nectarine-caramel muhallabeya -- Rice pudding with burnt orange sauce -- Turkish coffee petits pots with chocolate marshmallows -- Liquorice panna cotta with roasted star anise plums -- Saffron-blood orange brulee --

Contents note continued: Chantilly-yoghurt cream with blackberry-nectarine compote -- Honey mousse with pine nut praline and spiced pears -- FROZEN -- Clementine-Negroni granita -- Honeyed yoghurt sorbet -- Blackberry-rose sorbet -- Mint sorbet -- Rose jam ice cream -- Salted bay-butterscotch ice cream -- Cream cheese ice cream -- Chocolate-halva ice cream -- Saffron ice cream -- Pistachio-barberry nougat glace -- Scheherazade ice cream-meringue cakes -- COOKIES -- Pistachio shortbread -- Ginger-spice biscuits -- Choc chip-tahini cookies -- Lemon curd ma'amoul -- Chocolate ganache crunch -- Turkish pretty eye cookies -- Sesame biscuits with pistachios and sour cherries -- Orange and ginger nougatine -- Sweet anise-olive oil tortas -- Perfumed ladyfingers -- Orange wafers -- Chocolate arabesque wafers -- CAKES AND PUDDINGS -- Pistachio friands with summer berries -- Little lemon-ginger syrup cakes -- Honey-citrus madeleines -- Persian paradise slice --

Contents note continued: Plum tray bake with cardamom-clove crumble -- Raspberry-yoghurt bundt with maple glaze -- Bitter walnut cake -- Clementine-cardamom cake -- Lucy's chocolate wedding cake -- Chocolate sour cherry-sherry cake -- Lebanese love cake -- Blood orange steamed puddings -- Caramelised apple and blackberry Eve's pudding -- Chocolate fondant pudding cakes with Turkish delight -- Labne cheesecake with citrus-scented blueberries -- Baked maple-apple cheesecake -- Candied pumpkin cheesecake -- PASTRIES AND TARTS -- Znoud el sit -- Greg's scrunchy cigars -- Bay-butterscotch baklava with caramel pears -- Moroccan giant snake -- Kunafa with apricot and sweet cheese -- Spiced plum tarte tatin with bay, anise and sherry cream -- Candied ginger-pear `slippers' -- Little raspberry-rose bakewells -- Pine nut toffee tart with orange and rosemary -- Free-style peach pie -- Date custard tart -- Persian cream puffs -- FRITTERS AND PANCAKES -- Arabic apricot doughnuts --

Contents note continued: Crunchy cardamom fritters -- Shredded apple fritters with rosemary sugar -- Ricotta fritters with chocolate, orange and candied peel -- Baby babas with confit lemon cream -- Lebanese pikelets stuffed with crunchy walnut cheese -- Berber 1000-hole pancakes with date-lemon butter -- Chestnut crepes with maple bananas -- Halawat el jibn -- CONFECTIONERY -- Panforte petits fours -- Stuffed dates -- Chocolate prune truffles -- Chocolate marshmallows -- Mini meringue kisses -- Coffee meringues -- Quince Turkish delight -- Salted ginger toffees -- Liquorice caramels -- Persian butter fudge -- Saffron glass -- Sugared nuts -- PRESERVES -- Turkish fresh and dried fruit salad -- Apricot spoon fruits -- Wild fig preserve with ginger and orange -- Rhubarb, orange and ginger jelly -- Rose petal jam -- Easy apricot jam -- Rose-lime marmalade -- Preserved citrus -- Dried apple wafers -- Fruit leathers -- Crystallised flowers -- DRINKS -- Iftar Jallab --

Contents note continued: Blood orange juice with orange blossom ice -- Ginger-lime cordial -- Rose syrup -- Sour mint syrup -- Ayran -- Hibiscus iced tea -- Apple-mint tea -- Spiced Arabic coffee -- Spanish hot chocolate.

Subject Term:

Desserts -- Middle East.

Confectionery -- Middle East.

Baked products -- Middle East.

Cooking, Middle Eastern.

Desserts.

Cake.

Added Author:

Malouf, Lucy,

Format:

Regular print

Publication Date:

2018

Publication Information:

Richmond, Vic. :

Hardie Grant Books,

2018.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.860956 MAL	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

Winner of the 2019 James Beard Foundation Award in the Baking and Desserts category.

SUQAR (which means 'sugar' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavors - ranging from puddings and pastries, to ice creams, cookies, cakes, confectionary, fruity desserts and drinks.

The traditional time to eat sweets in the Middle East is not after meals (when fruit is served) but at breakfast, with coffee in between meals or on religious holidays and special occasions. The repertoire of these dishes is vast and varied. In SUQAR, acclaimed chef Greg Malouf and writing partner Lucy Malouf share the best and most delectable sweet treats from the region (alongside some personal favorites and tried-and-tested creations from Greg's restaurant kitchens). The recipes merge the spices, flavors and scents of Greg's childhood with the influence of Greg's training in the West to create dishes in Greg's signature Modern Middle Eastern style.

The book's ten chapters cover: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionery; Preserves; and Drinks. Accompanied by beautiful photography and illustrations, SUQAR is a journey through the sweets of the Middle East.

Author Notes

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 (including SUQAR) beautiful and award-winning books on different cuisines, starting with Arabesque in 1999. 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. 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. SUQAR is a 2019 James Beard award winner in the Baking & Desserts category.

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 he 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.