Jerusalem (EL): A CookbookA collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet. |
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½ teaspoon ½ tsp allspice artichokes beets black pepper boil bread bulgur cake cardamom chicken chickpeas chile cilantro cinnamon cloves garlic coarsely chopped cook cookies couscous crushed cumin dish dough eggplant Fattoush finely chopped fish flavor free-range eggs fresh freshly ground black freshly squeezed lemon fridge frying pan g in total garlic Greek yogurt green onions ground black pepper herbs hummus inch ingredients Jerusalem Jewish Jews kibbeh kofta kubbeh labneh lamb large mixing bowl leaves meat meatballs medium heat minutes olive oil Palestinian parsley pastry peeled pickled pine nuts pistachios pita potatoes Preheat the oven recipe Remove rice roasted salad salt and freshly sauce saucepan scant ½ cup seeds SERVES shawarma simmer soup spices spoon sprinkle squeezed lemon juice stir stuffed sunflower oil superfine sugar sweet syrup tablespoons tahini tbsp tbsp freshly squeezed tbsp olive oil teaspoon salt tomato unsalted butter vegetables yogurt za'atar