Moorish: Flavours from Mecca to Marrakech PDF
Preview Moorish: Flavours from Mecca to Marrakech
SI: please match up background on l/h page so it is the same tone as r/h page. This edition printed in 2009 First published in 2001 by Hardie Grant Books 85 High Street Prahran, Victoria 3181, Australia www.hardiegrant.com.au All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders. The moral right of the authors has been asserted Copyright text © Greg and Lucy Malouf 2009 Copyright photography © Mark Roper 2009 National Library of Australia Cataloguing-in-Publication Data: ISBN 978 1 74066 741 8 Cover and internal design by Greendot Design Cover photography by Mark Roper Styling by Leesa O'Reilly Typesetting by Pauline Haas Printed and bound in China by C & C Offset Printing Co. LTD 10 9 8 7 6 5 4 3 2 1 www.gregmalouf.com.au The publisher would like to thank the following for their generosity in supplying props for the book: Country Road, A Day in Earth, The Essential Ingredient, Hermon & Hermon, Hub, Izzi & Popo, Kasbah Moroccan Imports, Kris Coad, Manon Bis, Market Import, Moss Melbourne, Safari Living, Seneca Textiles and Steptoe & Sons Dedicated to our mothers, May Malouf and Rosemary Rushbrooke, who instilled in us a love of good food and culinary adventure from our earliest years. Contents Introduction Dry Mixed Spices Wet Mixed Spices Dressings and Relishes Pickles and Preserves Soups Snacks Grains, Pasta and Pulses Poultry Meat Seafood Vegetables Desserts Cakes and Cookies Cook’s Notes Acknowledgements THERE ARE MANY PEOPLE TO THANK for this gorgeous new edition of Moorish. First and foremost, we’d like to thank Hardie Grant for suggesting that it needed a ‘makeover’, and in particular, we thank Mary Small and Ellie Smith for their hard work in making it happen. The book’s new look is the result of the creative efforts of several key people: Mark Roper took the wonderful photographs and Gayna Murphy waved her design magic wand over the pages. Leesa O’Reilly sourced all manner of exquisite props, which made the food look stunning. Thanks to you all for a beautiful end result. We couldn’t be happier! We’d also like to thank Odette Martini and Brooke Payne for working so hard on the photoshoot and for making sure we kept to schedule. We are also grateful to the wonderful people who provided us with such terrific ingredients: Rima at the A1 Middle Eastern Bakery; Peter at Flavours Fruit and Veg; Roger, Simon and Sylvio at Lago’s Butchers; John and George at Ocean Made Seafood; Angela at Senselle and Maria at The Vital Ingredient. 2009 Introduction We are shameless! We want to seduce you: to stimulate your imagination, invigorate your senses and tempt you to try the wonderful flavours of Moorish food. When we wrote these words to introduce the first edition of this book in 2001, the cooking of Middle Eastern and North African countries was still relatively new and unexplored in western countries. Although nearly everyone was familiar with the depressingly ubiquitous tabbouleh and take-away falafel, that was about the extent of our understanding of these rich and complex cuisines. Things have changed. Nowadays, ingredients such as za’atar, preserved lemons and yoghurt cheese pop up on restaurant menus around the world, and we order baba ghanoush and brik à l’oeuf with confidence. But many of us feel that we still don’t know and understand Moorish food in quite the same way that we know and understand English, Italian and French food or the more recently fashionable dishes of Asia. This reluctance is due, largely, to a lack of resources – after all, there are thousands of books on how to cook Italian food or Chinese food, but still relatively few about food from the Middle East and North Africa or even the Eastern Mediterranean. And those dishes that we are familiar with tend to belong to a limited range of strictly traditional fare. Our clear and undisguised mission in life is for people to become as comfortable with the ingredients, techniques and dishes of Moorish food as they already are with those from the Mediterranean. We want you to be able to whip up chermoula as readily as pesto; to be as comfortable with tagines as with casseroles. We want spices such as sumac and saffron to become as much a part of your repertoire as basil and rosemary. Thankfully, this is not about transforming your kitchen to a spice bazaar – while some of the spices and ingredients might be new to you, and the odd one might require a trip to a deli or Middle Eastern grocer, most of the ingredients you need for the recipes that follow, you’ll already have on hand. Others are increasingly
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