Greg Malouf

Greg Malouf is an Australian chef and cookbook author known for modernizing Middle Eastern cuisine and bringing it to a wider international audience. His work combines traditional Lebanese cooking techniques learned from his family with contemporary culinary approaches developed through his professional training. During his career spanning over 30 years, Malouf has operated acclaimed restaurants in Melbourne and London, including MoMo and Cle Dubai. He has authored eight influential cookbooks focused on Middle Eastern cuisine, often collaborating with his former wife Lucy Malouf as co-author. The chef's signature style involves refining and reinterpreting classic Middle Eastern dishes while maintaining their authentic flavors and cultural significance. His books like "Arabesque," "Saha," and "Turquoise" have received multiple awards and are considered authoritative texts on modern Middle Eastern cooking. Malouf's influence extends beyond his books through his consulting work with restaurants worldwide and his role in elevating Middle Eastern cuisine to fine dining status in Western countries. His background as a classically trained chef combined with his Lebanese heritage has positioned him as an important figure in contemporary Middle Eastern gastronomy.

Readers value Malouf's deep knowledge of Middle Eastern cuisine and ability to adapt traditional recipes for modern kitchens. His cookbooks receive praise for clear instructions and cultural context behind each dish. Liked: - Detailed spice explanations and substitutions - High-quality food photography - Personal stories connecting recipes to regions - Balance between authenticity and accessibility Disliked: - Some ingredients hard to source outside major cities - Recipe portions often serve 8-10 (too large for home cooks) - Cost of suggested specialty items - Index organization in some books makes recipes hard to locate Ratings: Goodreads: Turquoise: 4.38/5 (89 ratings) Arabesque: 4.24/5 (93 ratings) New Middle Eastern Food: 4.15/5 (41 ratings) Amazon: New Middle Eastern Food: 4.6/5 (52 reviews) Arabesque: 4.4/5 (31 reviews) Top reviewer comment: "Explains techniques I've struggled with for years. Finally nailed the perfect hummus texture thanks to his troubleshooting tips."

New Middle Eastern Food: Modern Recipes from the Levant (2008) Collection of Middle Eastern recipes with a focus on dishes from Lebanon, Syria, and Turkey.

Arabesque: Modern Middle Eastern Food (2009) Compilation of recipes exploring contemporary interpretations of traditional Middle Eastern cuisine.

Moorish: Flavours from Mecca to Marrakech (2011) Recipes and techniques covering North African and Spanish-Moorish culinary traditions.

Saraban: A Chef's Journey Through Persia (2012) Documentation of Persian cooking techniques and regional recipes gathered during travel through Iran.

New Feast: Modern Middle Eastern Vegetarian (2014) Vegetarian adaptations of Middle Eastern dishes with emphasis on meze and main courses.

Turquoise: A Chef's Journey Through Turkey (2015) Collection of Turkish recipes and cooking methods documented during travels across different regions of Turkey.

Saha: A Chef's Journey Through Lebanon and Syria (2015) Compilation of recipes and culinary practices from Lebanon and Syria, organized by region.

Malouf: New Middle Eastern Food (2018) Contemporary interpretation of classic Middle Eastern dishes with detailed preparation techniques.