New Feast: Modern Middle Eastern Vegetarian
Lucy Malouf, Greg Malouf
Language: English
Pages: 272
ISBN: 1742708420
Format: PDF / Kindle (mobi) / ePub
The Middle East - from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan to Iran and the Arabian Peninsula - has long had a vibrant tradition of home-style vegetarian cuisine - from their abundant fresh salads, dips and breads to a diverse collection of delicious and hearty main meals.
Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's recipes are designed for sharing and enjoying in company. Their approach to vegetarian food comes from their love of traditional Middle Eastern flavor combinations and the importance of color and texture. The recipes are new interpretations of Middle Eastern food, inspired by the spirit of generosity and sharing that characterises the region.
2 3 4 5 Contents Title Page The New Feast How to use this book Menu ideas Breakfast Summer berry salad with ginger, lime & labneh Blood oranges in spicy caramel sauce with ashta Breakfast couscous with nuts, seeds & blueberries Middle Eastern granola with pomegranate, sour cherries & pistachios Glazed apple-raisin fritters Turkish eggs with spinach, chilli & yoghurt cream White zucchini omelette with mint & melting gouda Egyptian breakfast beans with feta, lemon oil & green chilli relish
vegetarian leanings since her student days, but it was something of a dramatic turnabout for me, a chef and confirmed carnivore. The reasons for these changes probably won’t surprise anyone: we confessed to each other similar anxieties over advancing years and a desire to be as fit and healthy as possible to meet the challenges head-on, as well as niggling long-held issues of conscience about the excesses in our respective diets. It’s that word ‘excess’ that’s always been the rub for me. With two
cumin. Whiz to as smooth a purée as you can. Dribble in the oil very slowly, until all is incorporated. Add the ice cubes and continue blending until they have melted. Add the salt, pepper and lemon juice, then 132 taste, and adjust the balance of flavours. Add a little more red pepper paste, lemon juice or seasonings, as necessary. *Note: Use good-quality Turkish red pepper paste, which is available from specialist food stores or make your own, using the recipe. 133 Home-made shankleesh
and it’s delivered right to the front door. Really, it’s all there for the taking and the making and so we encourage you to join us in trying a New Feast. GREG & LUCY MALOUF 22 23 HOW TO USE THIS BOOK Middle Easterners have a very relaxed and fluid approach to eating. Unlike the European table, where dishes are formally divided into starters, main courses and desserts, a Middle Eastern meal is about sharing a selection of smaller dishes that are put out to eat all at the same time. It’s how
soup to 25 start, a more substantial dish to follow and your choice of ice cream, sweet pastry or other dessert to end. Ultimately, it’s entirely up to you! The contents lists all the recipes in one complete spread. We’d encourage you to use it as a reference when you’re planning your meals. Cast your eyes over the sections and pick out dishes that you’re drawn to. Use your instincts to pull together items that you think would work well together. There are no rights or wrongs but, to get the