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Born in Australia to Lebanese immigrants, Greg Malouf—co-author of the modern Middle Eastern cookbook New Feast with pastner Lucy Malouf—offers a modern view of Middle Eastern cooking at his Michelin star UK restaurant and at Clé Dubai in the United Arab Emirates.
Egyptian Breakfast Beans with Feta, Lemon Oil, and Green Chili Relish
Breakfast beans are a Middle Eastern morning classic that pairs beautifully with soft- or hard-boiled eggs and crisp whole wheat toast
Shankleesh Salad with Parsley and Pomegranate
Peppery purslane, juicy pomegranate pips, refreshing cucumber, and spicy shankleesh come together in this Middle Eastern salad.
Homemade Shankleesh
This is the Maloufs’ homemade homage to shankleesh, a spicy, aged Middle Eastern cheese, and it works well if you can’t find the real thing
Pavlova “Flowers” with Apple Jelly, Raspberries, and Vanilla Labneh
A nod to Greg Malouf’s Australian upbringing, the pavlova is a much- loved dessert from Down Under.
Fresh Corn Soup with Rice, Yogurt, and Sizzling Mint Butter
This fresh corn soup is a perfect introduction to the hot yogurt soups popular throughout the Middle East
