Moorish

Moorish

By
Greg Malouf, Lucy Malouf
Contains
137 recipes
Published by
Hardie Grant Books
ISBN
9781740667418
Photographer
Mark Roper

Use chermoula as readily as pesto, be as comfortable with tagines as with casseroles and make spices such as sumac and saffron 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 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. Starting with recipes for spice blends, dressings, relishes, pickles and preserves, you’ll be able to transform the most mundane ingredients into deliciously different Moorish snacks and soups, meat, vegetable and poultry dishes, and irresistible cakes and desserts. Toss preserved lemon through risotto, or spice up a Sunday lamb roast with a baharat spice mix. Transform humble chicken paillard with savoury cumin butter, or try Atlantic Salmon Grilled with Sumac. For dessert, make a delectable mango tart filled with orange-blossom water or liven up weekend breakfast with Hot Lemon Fritters and Cinnamon Sugar. Beautifully illustrated and written in Lucy’s engaging style, Moorish is, above all, a passionate celebration of flavour that will inspire and delight the adventurous home cook.

In this book

  1. Introduction
  2. Dry mixed spices
  3. Wet mixed spices
  4. Dressings and relishes
  5. Pickles and preserves
  6. Soups
  7. Salads
  8. Snacks
  9. Grains, pasta and pulses
  10. Poultry
  11. Meat
  12. Seafood
  13. Vegetables
  14. Desserts
  15. Cakes and Cookies
  16. Cook’s notes

Recipes in Moorish

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