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Welcome to Malouf's Mezza “Why didn’t anyone think of this before? Middle Eastern food has always been delicious, but for the most part it goes on unchanged from generation to generation. … Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. … The food is transformed, but somehow it retains the integrity of the original recipe. Everything comes to the table looking like a piece of art, and it ends up tasting even better than it looks. … Every restaurant in Morocco offers pastila, layers of thin pastry stuffed with pigeon. Mr. Malouf substitutes rabbit for the pigeon, and devises as flaky and tasty a pastry as has ever emerged from an oven. The result is one of the most magnificent dishes I’ve eaten. I’ve dreamt about it ever since.”
Stan Sesser, Personal Journal,
The Asian Wall Street Journal, February 18, 2005 |
