The Maloufs have written a fascinating group of books that offer modern takes on traditional Middle Eastern fare, but this is their first to focus on dessert. Two approaches characterize their recipes: traditional dishes to which new ingredients have been added; or traditional dessert ingredients adapted to new uses. Both are appealing and help break out of familiar bounds.
Flipping through the book you’ll come across a moist, not-too-sweet bitter walnut cake (don’t rub away their skins after toasting: you want to preserve that hint of astringency). Or perhaps you’ll be diverted by honey-lime yogurt sorbet (goes well with the cardamom-orange plum soufflé). And who would not be tempted by a date custard tart redolent of sherry? This is a rich trove of ideas, and handsomely photographed as well.
Hardcover. Color photographs throughout.