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SUQAR : Desserts and Sweets from the Modern Middle East [Hardcover]

by Malouf, Greg / Malouf, Lucy

  • (0)

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, 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 favourites and tried-and-tested creations from Greg's restaurant kitchens). The recipes merge the spices, flavours 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.

image of SUQAR : Desserts and Sweets from the Modern Middle East
9781743794135
  • A$19.95 Online Price
  • A$17.95 Kinokuniya Card Member Price
  • Availability Status : In stock at the Fulfilment Centre.
  • Usually dispatches around 7 working days.
  • Retail store and online prices may vary.

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  • Sydney store

    Shelf Location
    : E18-03, E19-06, E16-07
    Stock
    : Available
Item Type English Books (Hardcover)
Publication Date 2018/11
Publisher Hardie Grant Books (US)
ISBN 9781743794135
Size/Pages 256p

DESCRIPTION

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, 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 favourites and tried-and-tested creations from Greg's restaurant kitchens). The recipes merge the spices, flavours 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.

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