Shuwa is an classic Omani recipe for slow-cooked, spiced lamb. Greg Malouf's recipe is easy to cook at home and is served with fragrant rice, while traditionally the lamb, or goat, would be cooked overnight buried in a pit of hot coals in the ground.

Shuwa with fragrant rice

Shuwa is an classic Omani recipe for slow-cooked, spiced lamb. Greg Malouf& recipe is easy to cook at home and is served with fragrant rice, while traditionally the lamb, or goat, would be cooked overnight buried in a pit of hot coals in the ground.

Salad Shirazi

Salad Shirazi

Greg Malouf shares his simple yet beautiful salad Shirazi recipe with Great British Chefs that is best enjoyed in the summer

Butcher’s köfte kebabs recipe from New Middle Eastern Food by Greg Malouf | Cooked

Butcher’s köfte kebabs recipe from New Middle Eastern Food by Greg Malouf | Cooked

Greg Malouf’s Salmon Tarator – Perfect for the Easter Table | Mustard With Mutton

Greg Malouf’s Salmon Tarator – Perfect for the Easter Table | Mustard With Mutton

Persian potato patties with garlic chives recipe from Saraban by Greg Malouf | Cooked

Persian potato patties with garlic chives recipe from Saraban by Greg Malouf

A vibrant strawberry granita recipe also contains a recipe for a thick, crunchy wafer, to serve alongside the granita. Greg Malouf serves up the perfect summer dessert

English strawberry granita with arabesque wafer

English strawberry granita with arabesque wafer. Greg Malouf's sublime strawberry granita recipe, made from English strawberries, is served with a crunchy wafer in this quintessentially British recipe. Serve this on a lazy summers day.

Jewelled rice recipe from New Middle Eastern Food by Greg Malouf | Cooked

Jewelled rice recipe from New Middle Eastern Food by Greg Malouf | Cooked

Tabbouleh with roasted hazelnuts recipe from New Middle Eastern Food by Greg Malouf | Cooked

Tabbouleh with roasted hazelnuts recipe from New Middle Eastern Food by Greg Malouf | Cooked

Cardamom–pistachio butter fudge from Qom recipe from Saraban by Greg Malouf | Cooked

Cardamom–pistachio butter fudge from Qom recipe from Saraban by Greg Malouf

Bronte and Tarkyn’s cucumber burgul salad recipe from New Middle Eastern Food by Greg Malouf | Cooked

Bronte and Tarkyn’s cucumber burgul salad recipe from New Middle Eastern Food by Greg Malouf | Cooked

Milk pudding with labne, apricot and Turkish fairy floss :: Gourmet Traveller

Australian Gourmet Traveller Turkish recipe for milk pudding with labne, apricot and Turkish fairy floss by Greg Malouf

Greg Malouf's crispy vegetable-packed fritters can be served warm or cold, as a mezze or part of a decadent brunch spread.

Greg Malouf& crispy vegetable-packed fritters can be served warm or cold, as a mezze or part of a decadent brunch spread.

Feta-creamed spinach recipe from New Middle Eastern Food by Greg Malouf | Cooked

Feta-creamed spinach recipe from New Middle Eastern Food by Greg Malouf | Cooked

Spicy marinade recipe from Saha by Greg Malouf | Cooked

Spicy marinade recipe from Saha by Greg Malouf | Cooked

Egyptian eggs with dukkah recipe from New Middle Eastern Food by Greg Malouf | Cooked

Egyptian eggs with dukkah recipe from New Middle Eastern Food by Greg Malouf | Cooked

Greg Malouf's Salmon Tarator

Greg Malouf’s Salmon Tarator – Perfect for the Easter Table

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