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SUQAR: Desserts and Sweets from the Modern Middle East
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SUQAR: Desserts and Sweets from the Modern Middle East (Hardback)

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Synopsis

SUQAR (which means 'sugar' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavours - ranging from puddings and pastries, to ice creams, cookies, cakes, candied fruit and nuts.



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. However the repertoire of these dishes is vast. Now acclaimed chef, Greg Malouf, has taken his unsurpassed knowledge of these traditional recipes, flavours and ingredients and merged it with his European kitchen training to create mouthwatering delights for Westerners to serve as desserts and teatime treats. The results are delicious and they have been favourites with diners at his restaurants over decades.



The book's ten chapters cover: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionery; Preserves; and Drinks.



Greg Malouf, the master of modern Middle Eastern food, takes its traditional sweet recipes and flavours (spices, flower waters and other sweet essences) and adds fabulous new twists that are sure to impress your guests.

Food & DrinkCookery dishes & coursesDessertsFood & DrinkNational & regional cuisine Publisher: Hardie Grant Books Publication Date: 01/11/2018 ISBN-13: 9781743794135  Details: Type: Hardback Format: Books
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Greg Malouf is acclaimed as the master of modern Middle Eastern cooking. His reputation as the creator of a new style of cooking known as Modern Middle Eastern, which changed the perception of Middle Eastern food in the West forever, is recognised internationally. In 2012, Greg left the award winning MoMo restaurant in Melbourne, Australia, to take over the reins at the iconic Petersham Nurseries Cafe in Richmond. His Middle Eastern take on seasonal dining earned the restaurant a Michelin star. He now lives in Dubai, where he consulted for the highly acclaimed Cle Dubai and Zahira Restaurants from 2013 until 2017. Greg is currently consulting on projects in Kuwait, Saudi Arabia and Lebanon. Along with his writing partner and ex-wife, Lucy Malouf, he has written nine award-winning cookbooks.

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