Synopses & Reviews
Synopsis
SUQAR shares the secrets to a more than 100 sweet treats from the Modern Middle East - ranging from puddings and pastries, to ice creams, cookies and cakes, candied fruit, and nuts.
While sweetness plays a part in most people's lives in the Middle East, what Westerners think of as desserts and puddings are usually kept for other occasions, such as breakfast or between meals and coffee. The repertoire of these dishes is vast and in SUQAR acclaimed chef Greg Malouf shares knowledge gleaned over many decades in restaurant and home kitchens.
Melbourne-born, of Lebanese descent, and now based in Dubai, Greg did much of his culinary training in Europe and spent time in the pastry section of French and Italian restaurants. He is sucker for the range of desserts, pastries and confectionary from those traditions, so in SUQAR - as in his career - he merges the flavors and techniques from his childhood (spices, flower waters and other sweet essences) with his training in the west. The resulting recipes have been favorites with diners in his restaurants over several decades.
They are covered off in the book across 10 chapters: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionary; Preserves; and Drinks.
Synopsis
2019 James Beard Award Nominee 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.
Synopsis
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.