I just received this magnificent book as a birthday present, and I m loving every single page of it These are the foods I lived on during my year in Israel As I read along, I m tasting every dish on the tip of my tongue So far, I ve made the Israeli salad, the shakshuka, and the chicken with caramelized onions and cardamom rice, and they re all so good that I want to compose a psalm about them.
There are lots of Middle Eastern recipe books What is different here, what is unique and special and to be treasured, is that this one comes from two Jerusalemites, Yotam Ottolenghi and Sami Tamimi, one of them Jewish, and one of them Palestinian.
The photography is magnificent, to be sure Jumbo glossy shots of fresh picked, just cooked, locally grown ingredients, looking colorful and steamy and delicious, with handfuls of parsley scattered across the plates And I m not just talking about the pictures of food The ancient walled city of Jerusalem stars here too, with pictures of the glorious covered shuk, cheerfully gnarled old men standing in their market booths, or sitting in cafes playing endless games of sheshbesh.
The text is than just recipes Generous and forgiving, willing to squabble good hudly over the origins of a particular dish, the writing is suffused with a spirit of cooperation, a love of the land, family, comfort and cuisine There is something going on here besides talking about food You might say it s a recipe for peace.
A Collection Of Recipes Exploring The Flavors Of Jerusalem From The New York Times Bestselling Author Of Plenty, One Of The Most Lauded Cookbooks Of 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 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 This is another amazing cookbook from the founders of the Ottolenghi chain of restaurants in London Yotam Ottolenghi is an Israeli Jew of Italian and German heritage, Sami Tamimi is an Israeli Arab They were both born and raised in Jerusalem Ottolenghi in Jewish West Jerusalem and Tamimi in Muslim East Jerusalem and became friends and business partners in London In this book, they return to the food of their Jerusalem childhoods and explore the food of the city today, both traditional and modern I love their recipes, just as I love the recipes in their previous jointly authored cookbook Ottolenghi The Cookbook and Ottolenghi s solo effort, Plenty Their food is colourful and bold, the flavours strong and the ingredients used imaginatively It s the kind of food that I could eat every day and that I cook, well, not every day, but very regularly.
I recently watched a documentary called Jerusalem on a Plate, which was made prior to the publication of this cookbook In it, Yotam Ottolenghi shows the food traditions of Jerusalem, talking to and eating with Jews and Arabs, in family homes, restaurants and on the street It s so much than just a cooking program and makes for inspirational and moving viewing I ve also read this article from Haaretz, which depressingly illustrates the fact that Yotam Ottolenghi and Sami Hamimi s dream of bringing together Jews and Arabs through their shared culinary traditions and the food they love is unlikely to be achieved any time soon.
This is the kind of cookbook I could reach for again and again There is plenty to read in relation to the food, environment and culture as well as ample recipes that I can use on a weekly basis In fact some of the recipes were already familiar to me and show up on the dinner table frequently, such as Butternut Pumpkin, Haloumi, Pine Nut hot salad type recipes.
Living in a hot climate myself I found the fresh food of Jerusalem appealing and have already copied a few recipes down as this is a library book and has to go back.
I like the authors use of yoghurt in sauces instead of cream and have long subscribed to the belief that yoghurt, if treated right and not overcooked which causes it to curdle, is a delicious ingredient to use for a lower fat alternative to cream or sour cream in things like sauces, dressings and toppings It was nice to see some recipes with yoghurt to add to my repertoire.
Jerusalem is an excellent book which I highly recommend to all.
This book is magnificent Jerusalem collects the recipes of Jewish, Israeli Jerusalem and those of Muslim Christian Arab Israeli Palestinian Jerusalem One chef is Jewish, the other Palestinian The lines blur, a fact the writers acknowledge Few of these dishes have a permanent home Many have origins far away Some, the most famous falafel, hummus , belong originally to neither side By now, they belong to both Much important is that the diverse ethnic backgrounds of both Jewish and Arab Israelis make the food real interesting Some of the Palestinian dishes are pure Mediterrranea Others clearly would ve come to Palestine with migrant Arab peasants, and are reminiscent of food found in Iraq, for example, than Mediterranean food in general On the Jewish side, some dishes here come from Ashkenazi origin, combining European and Jewish traditions with kashrut requirements Some dishes come from Central Asian Jewish origin, like the simple rice and chicken dish that is one of the highlights of the book Some others come from Mizrahi Jewish origin, reflecting a pre Israel combination of Arab and Jewish traditions Still others, perhaps some of the best, are of Sephardic Jewish origin and taste of Southern Europe and North Africa If this were Chopped, the Palestinians would win the dessert round easily And they shouldn t Fucking fenugreek semolina cake helbeh has no goddamn right being any good But it is So, so good I know this food I ve eaten a lot of this sorta stuff and it s rarely been as delicious as it is with these recipes as a foundation In a world where it s difficult finding serious food from this these cuisine s not that there s anything wrong with shawarma that s gotta be one of the most perfect creations known to humanity , this book is a godsend And it s kinda necessary Before this came out, this sort of food was woefully underexposed It still is But why Politics Racism and anti semitism combined Alright, that is admittedly a bit of a tinfoil hat thing to say But it s seriously hard to figure out This is not just good food It s accessible It s easy to make and it s fucking delicious It s not especially demanding, like Japanese food or certain sorts of French cooking or whatever this molecular gastronomy thing people are doing are I love Japanese food Everyone does But the average person will never do what the chefs in Japan do and can never do it In North America, just finding the ingredients is a huge impediment And it s not challenging to the North American palate, like a lot of actual European, East Asian and Southeast Asian food is I am not referring to steak frites and green curry here So really I m not a cookbook guy, so I don t really know how to judge this relative to other cookbooks I don t have a pile of them I don t consult them very often except to check that I m not fucking shit up when trying to make something new to me But I know that these recipes are authentic and inventive and purely fucking excellent.
This is probably the first cookbook I ve read all the way through, and made many of the recipes found within It won t be the last, because I m beginning to understand the economic stupidity of eating out as often as I do.
Another fantastic Ottolenghi book made even better by the poignant stories he and Sami Tamimi share about growing up in different communities in the same city The recipes I ve tried so far have all been great This is than just a cookbook It s social anthropology at its best.
I would have purchased this book based on the cover alone I am completely smitten with baked eggs , but after seeing so many recipes form Jerusalem a Cookbook pop up all over the blogosphere lately, I knew I wanted to try it First of all, the book is gorgeous From it s softly padded cover, to the color laden images inside Images of rich, mysterious food and bright every day images of markets and life around Jerusalem It s an incredible cookbook with a coffee table feel You want to leave this book out to pick up and browse through The book begins with an introduction about Jerusalem food and history It s then divided into the following chapters Vegetables, Beans Grains, Soups, Stuffed, Meat, Fish, Savory Pastries, Sweets Desserts, and Condiments The combination of flavors are so exotic and intriguing, that I found many things I marked to try Vegetables Roasted Sweet potatoes Fresh Figs, Baby Spinach Salad with Dates and Almonds, Mixed Bean Salad, Kohlrabi Salad could have used this when my CSA gave me weeks worth of kohlrabi Beans Grains Falafel must try this version , Wheat berries and swiss chard with pomegranate molasses, barley risotto with marinated feta.
Soups Cannellini bean lamb soup, Tomato Sourdough Soup.
Stuffed Stuffed onions, stuffed eggplant with Lamb Pine NutsMeat Roasted chicken with clementines Arak, Chicken with caramelized onion cardamom rice, Turkey Zucchini burgers with Green Onions Cumin, Fish Panfried Mackerel with Golden Beet Orange Salsa.
Savory Pastries Red Pepper Baked Egg GalettesSweets Desserts Sweet Filo Cigars, MutabbaqCondiments Quick Pickled Lemons, Pickled Mixed Vegetables with CurrySometimes people are concerned about having to go out and buy a slew of exotic spices whenever you try to cook from a specific ethnic cookbook I have a fairly extensive spice cabinet and have most of the spices on hand Many of the recipes call for cinnamon, allspice, ground coriander spices that if you cook frequently, you probably have them in your pantry I plan on purchasing pomegranate molasses and za atar to allow me to try even of the recipes If you approach cooking as an adventure, I can think of no better cookbook.
One Israeli Breaking Breads A New World of Israeli Baking and one Palestinian, Palestine on a Plate Memories From My Mother s Kitchen cookbook read, now one by an Israeli and a Palestinian Both were born in Jerusalem in the same year and neither wanted to tell their parents they were gay They weren t lovers they are friends and business partners in a restaurant in London, and this book is a collaboration of them going home and finding the food of their city.
I read this New Yorker article on them A bit long but very interesting Maybe like a seven course meal when three dishes would have sufficed.