New Feast by Malouf, Greg -- Read -- Imperial Library of Trantor

Index

Cover Page Title Page Table of Contents The New Feast How to use this book Menu ideas Breakfast

Breads

Sesame joujou breads Griddled flatbreads: goat’s cheese-za’atar; coconut-date; fennel-Turkish chilli; crushed hazelnut-rosemary Turkish milk rolls with yoghurt glaze Semolina bread with aniseed & sesame Saffron fruit loaf Middle Eastern pizzas

Butters & preserves

Home-made crème fraîche butter Savoury butters: preserved lemon; almond-saffron; Persian sabzi; harissa Sweet butters: apple-walnut; apricot-cardamom; pear-ginger Rhubarb, raspberry & cardamom fridge jam Gingered grapefruit curd Candied citrus peel

Dips & spreads

Crushed broad beans Parsnip skordalia with garlic, lemon & scarmorza Turkish red pepper paste Preserved lemon guacamole Spicy red hummus Home-made shankleesh Labneh; Turkish-style carrot; artichoke & lemon; classic labneh in oil

Pickles & relishes

Slow-roasted tomatoes with pomegranate & thyme Baby eggplants stuffed with walnuts & chillies Eggplant relish Sweet peppers & shallots in lemon oil Spicy carrot pickle

Soups

Vegetable stock Chilled yoghurt soup with cucumber, currants & walnuts Asparagus avgolemono Fresh corn soup with rice, yoghurt & sizzling mint butter Tomato & bean soup with harissa & honey Mushroom soup with fresh za’atar Lemony lentil soup with saffron-scrambled eggs

Stuffed vegetables

Zucchini blossoms with haloumi in olive-brioche crumbs Stuffed zucchini cooked in yoghurt Baked tomatoes with saffron, bulgur & barberries Summer vine leaves with tomatoes, pine nuts & dill

Fritters

Savoury pastries

Teta’s pie – dandelion, leek & barrel-aged feta North African eggplant pie with pimento sugar Fatima’s fingers with goat’s cheese, lemon, tarragon & thyme Sweet pumpkin sambusek with oregano Za’atar biscuits Feta cheese straws with Turkish chilli

Raw vegetable salads

Celeriac remoulade with tahini & golden raisins Shredded bitter leaves with roasted grapes, almonds & avocado Persian soft herb salad with fresh figs & labneh Citrus salad with red radicchio & pomegranate dressing Shankleesh salad with parsley & pomegranate Shaved zucchini with grana, burrata & basil Winter tabbouleh

Cooked vegetable salads

Hot vegetable dishes

Grains

Rice

Persian ‘baghali polow’ with borlotti beans & dill Long-grain rice with lemon & toasted almonds Lebanese dirty rice Eggplant pilaf with yoghurt & zhoug Zucchini blossom & preserved lemon risotto with ricotta & parmesan

Legumes

Pasta & couscous

Fregola with zucchini, citrus & basil Goat’s cheese dumplings with fresh & dried mint Buttered egg noodles with artichokes, cèpes & saffron Mixed spring greens with golden raisins & couscous Wedding couscous with herbs & flowers

Ices

Crème fraîche ice cream Banana ice cream with salted date caramel Stracciatella with orange peel Buttermilk sorbet with bay leaf & lemon Pear sorbet with Prosecco, cardamom & lime Negroni sorbet with blood orange & pomegranate

Desserts

Sweet pastries

Beignets with bay leaf sugar Persian saffron tart with passion fruit curd & mascarpone mousse Spiced currant sfiha with cinnamon-ginger cream Orange baklava cigars

Cakes & cookies

Bitter chocolate-hazelnut cake with candied grapefruit Blackberry-sour cream crumble cake Fennel shortbread thins Tarbouche – Lebanese chocolate marshmallow cakes

Food notes Acknowledgements Copyright Page