SUQAR (which means 'sugar' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavours
- ranging from puddings & pastries, to ice creams, cookies, cakes, candied fruit & nuts. 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. However the repertoire of these dishes is vast. Now acclaimed chef, Greg Malouf, has taken his unsurpassed knowledge of these traditional recipes, flavours & ingredients & merged it with his European kitchen training to create mouthwatering delights for Westerners to serve as desserts & teatime treats. The results are delicious & they have been favourites with diners at his restaurants over decades. The book's ten chapters cover: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionery; Preserves; & Drinks. Greg Malouf, the master of modern Middle Eastern food, takes its traditional sweet recipes & flavours (spices, flower waters & other sweet essences) & adds fabulous new twists that are sure to impress your guests.