Suqar: desserts and sweets from the modern Middle East by Greg & Lucy Malouf »

Be entranced by the masters of Middle Eastern food

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<i>Suqar</i> by David and Lucy Malouf

Suqar by David and Lucy Malouf


Few of us can resist the simple pleasure of a sweet treat: whether it’s a slice of cake with our morning cuppa, a sneaky square of chocolate or an indulgent delight to complete a special occasion meal.

As every chef and keen home cook knows, nothing makes people’s eyes light up the way that desserts do – and there’s as much pleasure to be had from preparing and sharing a batch of cookies, a jar of jam or a gift-bag of home-made caramels as there is in the actual eating!

Nowhere is this more true than in the countries of the Middle East, where the repertoire of delicate desserts, flaky-nut-stuffed pastries, spiced cookies and exotic confectionary epitomises the region’s legendary spirit of sharing, generosity and abundance.

SUQAR is the definitive modern-day take on the subject, with over 115 gorgeously photographed, innovative recipes drawn from Greg’s Lebanese heritage and from the Maloufs’ extensive travels around the Middle East.

They showcase exciting and evocative ingredients – like cardamom, cinnamon, saffron and citrus, flower waters, honey, pomegranates, figs, nutty tahini and creamy labne – and meld ancient traditions and modern influences in Greg’s signature style.

The book’s ten chapters cover

  • Fruit
  • Dairy
  • Frozen
  • Cookies
  • Cakes & Puddings
  • Pastries & Tarts
  • Fritters & Pancakes
  • Confectionery
  • Preserves and
  • Drinks

and introduce the reader to recipes for Choc-Chip Tahini Cookies; Clementine-Cardamom Cake; Bay-Butterscotch Baklava; Pinenut Toffee Tart; Rose Jam Ice Cream; Orange Blossom Possets with Pomegranate and Blood Orange Jelly; and Persian Butter Fudge.

There is something to inspire – and sometimes challenge – everyone, whatever your level of cooking experience.

The Maloufs have been wowing foodies and adventurous home cooks with their ground-breaking food and travel books for nearly twenty years,  and SUQAR is the one that many fans have been waiting for.

It is a testament to life’s small pleasures and a celebration of the sweet Middle East. As Greg comments in the introduction, "I’m a firm believer in the human need for joy – and let’s be honest, life would be very bleak without a touch of sweetness from time to time."

This book is for those times.

About the authors

Greg Malouf is widely acknowledged a the master of modern Middle Eastern cooking and has been a transforming influence on the world food scene for nearly 20 years with his inventive style. He divides his time between Melbourne, London and the Middle East.

Lucy Malouf is an award-winning food and travel writer and an experienced food editor who consults to publishing houses globally.

Greg and Lucy’s best-selling food and travel books have been translated into multiple languages and are published around the world. SUQAR is their eighth book.

Suqar by Greg and Lucy Malouf is published by Hardie Grant (Melb, Vic; Nov 2018; Hb, 256pp; RRP A$55).  It is available at all good bookshops and can be purchased online via »

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February 13th, 2019
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