Rumi: Food of Middle Eastern Appearance
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A01=Joseph Abboud
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Arab world food
arabic recipes
Arabs
authentic
Author_Joseph Abboud
automatic-update
barbecue
Brunswick restaurant
Category1=Non-Fiction
Category=WBN
charcoal
COP=United Kingdom
Delivery_Delivery within 10-20 working days
dinner ideas
dukkah
eggplant
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fattoush
food politics
fried cauliflower
heritage
hot yoghurt
hummus recipes
inauthentic
Joseph Abboud
labne
lamb shoulder
Language_English
Lebanese
Lebanon
making hummus
meatballs
Melbourne restaurants
Middle Eastern food
middle eastern recipes
Muslim Arabs
Old Silk Road
PA=Available
poet philosopher Rumi
Price_€20 to €50
PS=Active
restaurant
Rumi
shakshuka
softlaunch
tabbouleh
tahini
things to make with yoghurt
using saffron
yoghurt
yogurt
zaatar
Product details
- ISBN 9781922616449
- Weight: 738g
- Dimensions: 178 x 254mm
- Publication Date: 31 Oct 2023
- Publisher: Murdoch Books
- Publication City/Country: AU
- Language: English
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How often has the phrase 'of Middle Eastern appearance' been employed to evoke fear and prejudice? This cookbook is here to challenge that.
Chef Joseph Abboud's food looks Middle Eastern because its proud origins are a little bit Lebanese, a little bit Persian, and a little bit Turkish - but it also represents the heart of an honest and enduring eatery in inner Melbourne's Brunswick, named for the 13th-century poet.
This is food cooked with an egalitarian ethos and, yes, with soul. Forget veg-forward, this is hierarchy-free food; salads, fish, veg, meat and toum (with almost everything) all command their place in a meal at Joe's table. Regulars will give thanks for classics like the three-cheese Sigaras, the Rumi Meatballs and the famous Lamb Shoulder; everyone else has the joy of discovery ahead. To roll call a few, there's a Fattoush for Every Season, a delightfully 'inauthentic' Broccoli Tabbouleh, Joe's mother's Eggplant M'Nazleh and The Quail That Anthony Bourdain Ate.
Joe is wary of sharing the 60-plus recipes in this book, not for fear of divulging secrets so much as exposing how simple his cooking is. Certainly, his intention is not that this book represents the end for these favourites. Rather, the opposite is what he hopes for: 'For their new custodians, it's just the beginning. Whatever that looks like.'
Chef Joseph Abboud's food looks Middle Eastern because its proud origins are a little bit Lebanese, a little bit Persian, and a little bit Turkish - but it also represents the heart of an honest and enduring eatery in inner Melbourne's Brunswick, named for the 13th-century poet.
This is food cooked with an egalitarian ethos and, yes, with soul. Forget veg-forward, this is hierarchy-free food; salads, fish, veg, meat and toum (with almost everything) all command their place in a meal at Joe's table. Regulars will give thanks for classics like the three-cheese Sigaras, the Rumi Meatballs and the famous Lamb Shoulder; everyone else has the joy of discovery ahead. To roll call a few, there's a Fattoush for Every Season, a delightfully 'inauthentic' Broccoli Tabbouleh, Joe's mother's Eggplant M'Nazleh and The Quail That Anthony Bourdain Ate.
Joe is wary of sharing the 60-plus recipes in this book, not for fear of divulging secrets so much as exposing how simple his cooking is. Certainly, his intention is not that this book represents the end for these favourites. Rather, the opposite is what he hopes for: 'For their new custodians, it's just the beginning. Whatever that looks like.'
Joseph Abboud has been cooking his take on modern Middle Eastern food at Rumi, his restaurant in Melbourne's inner northern suburbs, since 2006. The vibe is chill, the rules are broken, the food is generous, the cauliflower is burnt, and the locals are lucky. Joe earnt his stripes in modern European kitchens but made the jump to the cuisine of his Lebanese heritage after identifying an opportunity to explore new ways to frame Middle Eastern food; combining both the flavours he knew innately through his childhood and expressions of his own experiences. He took a punt that Melbourne was ready for shared plates, real charcoal barbecues, tahini sauces, Arabic coffee, and the honest Abboud hospitality his beloved restaurant is now known for. Turns out he was right.
