chef joseph abboud's food looks middle eastern because its proud origins are a little bit lebanase, persian + turkish, but it also represents the heart of an honest + enduring eatery in melbourne's north, named for the 13th century poet.
this is food cooked with an egalitarian ethos + with soul. rumi is hierarchy-free food : salads, fish, veg, meat + toum (with almost everything) all command their place at joe's table. regulars will give thanks for classics like the three-cheese sigaras, the rumi meatballs + the famous lamb shoulder : everyone else has the joy of discovery ahead. there's a fattoush for every season, an 'inauthentic' broccoli tabbouleh, joe's mother's eggplant m'nazleh and the quail that anthony bourdain ate.
joe was 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. but deliciousness doesn't have to be difficult + his world of spices, sauces + flavours is now presented in these pages for all to enjoy.