This is a beautiful cookbook! With yogurt, saffron, tahini, and a few sweet additions (like sweet spices, orange zest, and pomegranate seeds) you can pretty much make anything in this book with things already found in a typical American kitchen. The Turkish Eggs with Spinach, Chili and Yoghurt Cream is fantastic, and the Potato Salad with Peas and Persian Spices is excellent and so easy to make. I would recommend this book to anyone wanting to expand their palate without having to spend too much time or money doing so.
The Middle East has long had a vibrant tradition of home-style vegetarian cuisine – from their abundant fresh salads, dips and breads to their delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's approach to vegetarian food comes from their love of traditional Middle Eastern flavor combinations. The recipes in New Feast are new interpretations of Middle Eastern food, inspired by the spirit of generosity and sharing that characterizes 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, flavorsome heights.
About the Author
Acclaimed as the creator of a new style of cooking known as Modern Middle Eastern, Michelin-starred chef GREG MALOUF has been honored as Ambassador by The American University in Beirut for his achievements in promoting Lebanese cuisine around the world. Greg is now based in Dubai.
LUCY MALOUF is a food writer and editor. Together with her former husband, Greg, she is the co-author of Arabesque, Moorish, Saha, Turquoise, Saraban and Malouf: New Middle Eastern Food. She now lives in the UK.