RSuQADESSERTS & SWEETS FROM THE MODERN MIDDLE EASTGREG & LUCY MALOUFSUQARGREG & LUCY MALOUF‘I’m a firm believer in the human need for joy – and let’s be honest, life would be very bleak without a touch of sweetness from time to time.’—SUQAR is a celebration of the sweet Middle East. Through more than 110 exciting recipes, acclaimed food writers Greg and Lucy Malouf take you on a sumptuous tour across the region. Be tempted by flaky, nut-stuffed pastries and delicate milk puddings, exotic fruit salads, silken sorbets, syrup-soaked fritters and a delectable range of spiced cakes and cookies, or try your hand at refreshing drinks and exquisite confectionery and preserves.Many of SUQAR’s recipes are inspired by Greg’s childhood memories, others by the Maloufs’ extensive travels. Some are favourites from Greg’s restaurant menus, past and present, and all meld ancient traditions and modern influences in his signature style. Above all, the recipes in SUQAR express the spirit of sharing and generosity that defines Middle Eastern cuisine.Greg Malouf has been a transforming influence on the world food scene for nearly 20 years with his inventive modern Middle Eastern style. He divides his time between Melbourne, London and the Middle East.Lucy Malouf is a food and travel writer and an experienced food editor who consults to publishing houses globally.Greg and Lucy’s award-winning food and travel books have been translated into multiple languages and are published around the world. SUQAR is their eighth book.COOKERYSpine 25.5mmSUQAR case_SI.indd 15/7/18 10:22 amSUQAR88SWEET ANISE–OLIVE OIL TORTASLucy fell in love with tortas de aceite during recent holidays in Spain, where they are a popular breakfast snack. While their history is unclear, the combination of almonds, sugar, sesame and anise seeds hints strongly at an Arab origin. The best-known version is made by Ines Rosales (you can find them in pricey delis worldwide) and each torta comes individually, and expensively, wrapped in attractive wax paper. They are reputedly made by the loving hands of local Seville women – which might also account for the cost. Lucy was determined to attempt a homemade version as the combination of flaky crunch, salt, anise spices and just a hint of sweetness is addictive. We are pretty confident that this recipe comes close to the original. They are good for breakfast, it’s true, but for us, their appeal is much broader. They also make a brilliant addition to a cheese board and are particularly good with soft goat’s cheese – especially when paired with quince paste. A drizzle of honey is delicious, too.MAKES 1 62 teaspoons aniseeds or fennel seeds130 ml (4½ fl oz) warm water120 ml (4 fl oz) extra-virgin olive oil2 teaspoons dried yeastzest of 1 orange230 g (8 oz) plain (all-purpose) flour, sifted½ teaspoon fine sea salt2 teaspoons sesame seeds1 egg white, beaten2 teaspoons caster (superfine) sugarPreheat the oven to 180ºC (350ºF) fan-forced/200ºC (400ºF). Line two large baking trays with silicone baking mats or baking paper.Put the aniseeds on a small baking tray and bake in the oven for 5 minutes, or until lightly roasted. Be careful not to burn them. Let them cool for a few minutes, then crush them roughly with a pestle.Combine the warm water, olive oil, yeast and orange zest in the bowl of an electric mixer fitted with a dough hook. Add the flour and salt. Knead for 5 minutes, or until the dough is becoming supple and shiny. Add the crushed aniseeds to the dough together with the sesame seeds and knead for another minute to incorporate evenly.Cover the bowl loosely with a clean tea towel (dish towel) and leave the dough to rise in a warm place for around 45 minutes. It should double in size.Divide the dough into quarters, then divide each quarter into four golf-ball sized portions.Dust your work surface and rolling pin lightly with flour, then roll each ball out to 8–10 cm (3¼–4 in) circles. Use a broad spatula to transfer the tortas to the prepared baking trays and brush the surface of each with a little egg white. Sprinkle lightly and evenly with sugar and bake for 7–8 minutes, then lower the oven temperature to 160ºC (320ºF) fan-forced/180ºC (350ºF) and bake for a further 3–4 minutes, or until the tortas are golden and crisp. They may puff up slightly. Leave the tortas to cool on the baking trays for 1–2 minutes. Transfer to wire racks and leave to cool completely. The tortas will keep for 2–3 days in an airtight container.SUQAR_04Cookies_FINAL_SI.indd 8810/7/18 1:04 pmSUQAR_Txt 18-07-16 TEXT BLACKBlackYellowMagentaCyan txt88 SUQAR_04Cookies_FINAL_HG.indd 893/7/18 2:13 pmSUQAR_Txt 18-07-16 TEXT BLACKBlackYellowMagentaCyan txt89 SUQAR_08Confectionary_FINAL_SI.indd 1963/7/18 2:21 pmSUQAR_Txt 18-07-16 TEXT BLACKBlackYellowMagentaCyan txt196 cONFEcTIONERy197cOFFEE MERINGUESThere are numerous ways to flavour a basic plain meringue, but we particularly like this coffee-flavoured version. They are even better when sandwiched with a cardamom–orange blossom flavoured mascarpone filling. MAKES 1 6 – 18 MEDIUM MERIN GUES TO S AND WICH TOGETHER90 g (3 oz) egg whites (about 2)100 g (3½ oz) caster (superfine) sugar1½ teaspoons instant coffee dissolved in 2 teaspoons boiling waterORANGE BLOSSOM MAScARPONE FILLING160 g (5½ oz) mascarponeseeds from 8 cardamom pods, ground (or ¼ teaspoon ground cardamom) 2 teaspoons honey½ teaspoon orange blossom waterPreheat the oven to 100ºC (210ºF) fan-forced/110ºC (230ºF). Line two large baking trays with silicone baking mats or baking paper. Place the egg whites in the scrupulously clean bowl of an electric mixer and whisk on medium–high speed until they form soft peaks. With the motor still running, spoon in the caster sugar, a little at a time, until it is all incorporated. Increase the speed to high and whisk for around 3 minutes, or until the sugar has dissolved and the mixture is thick, glossy and stands in stiff peaks. Test by rubbing a little of the mix between your thumb and finger; it shouldn’t feel gritty. Fold in the coffee briefly with a rubber spatula, so the mixture is streaky and marbled, rather than thoroughly amalgamated.Dollop small, freeform spoonfuls of meringue on the prepared baking trays, around 8 per tray.Bake the meringues for 90 minutes then turn off the oven, prop the oven door slightly ajar with a wooden spoon and leave the meringues undisturbed for around 2 hours until completely cold.If not using immediately, store the cold meringues in an airtight container for up to 2 weeks. When ready to use, whisk the filling ingredients together, then sandwich between two meringues. + ALSO SERVE WITHLabne cream (page 26)SUQAR_08Confectionary_FINAL_SI.indd 1973/7/18 2:21 pmSUQAR_Txt 18-07-16 TEXT BLACKBlackYellowMagentaCyan txt197 SUQAR124CHOCOLATE FONDANT PUDDINg CAkES WITH TURkISH DELIgHTHot chocolate puddings are hard to resist and this recipe, with a hidden cache of softly melting Turkish delight jewels, is one of the first to vanish whenever Greg includes it on the menu. There’s no avoiding the fact that, for molten perfection, you need to use the correct kind of mould (metal, for even heat distribution) and you need to be extremely well acquainted with your oven. We recommend baking a sacrificial test pudding – or even baking a whole batch as a trial run – to check temperature and timings. But once you’ve cracked it, you’ll have a speedy and impressive dessert recipe on hand to wow dinner guests. You can prepare the batter up to six hours ahead of time: fill the moulds, cover with plastic wrap and refrigerate, then bake them straight from the fridge, adding another minute to the cooking time.We like to serve these puds with crème fraîche or Cream cheese ice cream (page 61), as the slight sourness offsets the richness.MAKES 8150 g (5½ oz) unsalted butter, plus extra for greasing130 g (4½ oz) good-quality dark chocolate (50–60% cocoa solids), chopped or broken into small pieces250 g (9 oz) eggs (around 5)160 g (5½ oz) caster (superfine) sugar2 teaspoons vanilla extract65 g (2¼ oz) sponge or plain (all-purpose) flourice cream, chilled crème fraîche or whipped cream, to serveTURKISH DELIGHT ‘JEWELS’1 tablespoon icing (confectioners’ sugar)1 tablespoon cornflour (cornstarch)100 g (3½ oz) orange blossom or pistachio Turkish delightEQUIPMENTeight 6.9 × 6 cm (2¾ × 2½ in) metal timbale or dariole mouldsFor the Turkish delight ‘jewels’, combine the icing sugar and cornflour in a bowl. Cut each piece of Turkish delight in half. Roll it out on your work surface into a long skinny snake, around 5 mm (¼ in) thick. Cut into little coins, dust lightly with the icing sugar mixture, then set aside.Preheat the oven to 160ºC (320ºF) fan-forced/180ºC (350ºF). Liberally grease the metal timbale or dariole moulds.Put the butter and chocolate in a heatproof bowl and place over a saucepan of barely simmering water, making sure the water doesn’t touch the base of the bowl. Stir occasionally until the butter and chocolate have melted. (Alternatively, put them in a microwaveable container and cook on full power in 20 second bursts until the chocolate has all but melted.) Stir to combine evenly, then leave to cool slightly.Combine the eggs, sugar and vanilla extract in the bowl of an electric mixer and beat with the paddle attachment until very pale and fluffy, about 5 minutes.Sift on the flour and fold it in gently by hand. Now add the cooled chocolate mixture and fold in gently and evenly. Finally, fold in 90 g (3 oz) of the Turkish delight jewels, reserving the rest for later. Spoon the batter into the prepared moulds to about three-quarters full, then sit them on a large baking tray. Bake for 7½ minutes, or until they are puffed, and the surface springs back when lightly pressed. Remove from the oven and leave to rest for 1½ minutes. Use a small knife to run around the sides, then turn the puddings out onto dessert plates, decorate with extra jewels of Turkish delight and serve straight away with ice cream, chilled crème fraîche or whipped cream.+ ALSO SERVE WITHRose jam ice cream (page 57) Cream cheese ice cream (page 61)SUQAR_05Cakes&puddings_FINAL_SI.indd 1243/7/18 2:15 pmSUQAR_Txt 18-07-16 TEXT BLACKBlackYellowMagentaCyan txt124 SUQAR_05Cakes&puddings_FINAL_SI.indd 1253/7/18 2:15 pmSUQAR_Txt 18-07-16 TEXT BLACKBlackYellowMagentaCyan txt125 We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >