In 2006, Saha won the Gold trophy for best food book at the Gourmet Voice food media awards. It also took out the coveted Grand Prix award – the peak achievement of the festival.
‘This,’ he said, producing a small, half-full bottle, ‘is the oldest bottle of arak in Lebanon. It was made by my father on the day I was born.’
In Saha, Greg and Lucy Malouf travel through the ancient landscapes of Lebanon and Syria, documenting traditional recipes and unearthing new culinary delights along the way. Saha is also the story of a journey around some of the richest historical sites in the world.
From desert kingdoms to sea castles, from citadels to souks, through olive groves and snow-capped mountain ranges, Greg and Lucy Malouf explore cities and tiny villages. They are welcomed into the homes of fishermen, beekeepers, bakers, arak distillers, cooks and housewives – all with stories, wisdom and diverse and exquisite food to share.
The recipes in Saha are as rich and varied as the lands themselves, combining local versions of classics with exciting new recipes inspired by the journey. Be tempted by Chicken Cooked on Coals, Aleppo-style; a simple Bedouin Spinach, Lentil and Lemon Soup or Red Mullet Cooked with Golden Spices. For dessert, try Greg’s legendary Rose of Damascus – crisp filo with Turkish delight ice-cream and toffeed strawberries.
Evocative and engaging stores are teamed with stunning photography to bring to life this exciting cuisine and the breathtaking landscapes of Lebanon and Syria. Saha is a visual and sensual feast, a travel spectactular and a celebration of a chef’s culinary homecoming.
'Saha is a lovely book: evocative and inspiring.'
'Lucy and Greg Malouf’s Saha proves the Middle East has more to offer than tales of heartache and war. It’s the characters and human stories the Maloufs unearth and write about that really drive home how alike we all are. You’ll buy Saha for the recipes, but remember it for the poignant snapshot of the Syria and Lebanon of today, yesterday and tomorrow.'
'The perfect book for enthusiastic cooks wanting an immersion in another culture while turning out exotic fare in the home kitchen.'