Jerusalem by Yotam Ottolenghi and Sami Tamimi
-
Roasted sweet potatoes & fresh figs (page 26)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Na'ama's fattoush (page 29)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Baby spinach salad with dates & almonds (page 30)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Roasted aubergine with fried onion & chopped lemon (page 33)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Roasted butternut squash & red onion with tahini & za'atar (page 36)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Broad bean kuku (page 39)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
showRaw artichoke & herb salad (page 41)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
showMixed bean salad (page 42)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Lemony leek meatballs (page 44)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
showKohlrabi salad (page 46)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
showRoot vegetable slaw with labneh (page 49)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Fried tomatoes with garlic (page 50)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
showPuréed beetroot with yoghurt & za'atar (page 53)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Swiss chard fritters (page 54)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Spiced chickpeas & fresh vegetable salad (page 56)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Chermoula aubergine with bulgar & yoghurt (page 59)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Fried cauliflower with tahini (page 60)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Roasted cauliflower & hazelnut salad (page 62)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Bread fritters (A'ja) (page 64)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Spicy carrot salad (page 65)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
showShakshuka (page 66)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Butternut squash & tahini spread (page 69)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Spicy beetroot, leek & walnut salad (page 73)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
Charred okra with tomato, garlic & preserved lemon (page 74)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
showBurnt aubergine with garlic, lemon & pomegranate seeds (page 79)
from Jerusalem Jerusalem by Yotam Ottolenghi and Sami Tamimi
showNotes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
Reviews about Recipes in this Book
-
Roasted chicken with Jerusalem artichoke & lemons
-
Cooks & Books & Recipes
...it’s delicious. But don’t forget to save time for marinating: the lemon, saffron, shallots, thyme, tarragon, and olive oil infuse the chicken and vegetables for roasted perfection.
-
-
Basic hummus
-
Serious Eats
One of the most beloved (and contentious) dishes in Jerusalem, hummus is a must-cook recipe from this book. This was hands-down the best hummus I've ever made or eaten.
-
-
Hummus kawarma (lamb) with lemon sauce
-
Serious Eats
This was hands-down the best hummus I've ever made or eaten. Topped with the slightly chewy and rich lamb and drizzled with bright lemon-parsley sauce, this was a dish I couldn't stop eating.
-
-
Stuffed aubergine with lamb & pine nuts
-
Serious Eats
The warm spices match perfectly to gamey ground lamb, and the pine nuts offer a welcome crunchy pop. My eggplants came out a little watery. Next time I'd score them before the initial roast...
-
-
Mejadra
-
Serious Eats
Once assembled, the dish far surpasses the sum of its parts—who knew such humble elements could taste so dynamic?
-
-
Roasted butternut squash & red onion with tahini & za'atar
-
Serious Eats
The flavors here are incredible--the earthy tahini is a perfect match to the sweet squash and onion, while the za'atar adds a pop of sharp, herby pungency and the pine nuts offer richness...
-
-
Na'ama's fattoush
-
Serious Eats
Tangy, crunchy, and just a little sweet, this fattoush is a colorful surprise bite after bite (not to mention a total breeze to make). I would have liked more fresh mint and a little less buttermilk..
-
- ISBN 10 1448148588
- ISBN 13 9781448148585
- Published Sep 06 2012
- Format eBook
- Page Count 320
- Language English
- Countries United Kingdom
- Publisher Ebury Press
Publishers Text
Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food. Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover. Packed with beautiful food and gorgeous photography, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.
Other cookbooks by this author
- Essential Ottolenghi: A Collection
- Falastin: A Cookbook
- Falastin: A Cookbook
- Falastin: A Cookbook
- Falastin: A Cookbook
- Falastin: A Cookbook
- The Guardian, April 16, 2016: Easy Ottolenghi: 20 Quick and Easy Recipes for Spring
- Jerusalem: A Cookbook
- Jerusalem: A Cookbook
- Jerusalem
- Jerusalem
- Jerusalem
- Jerusalem: A Cookbook
- Jerusalén. Crisol de Las Cocinas del Mundo
- Nopi: The Cookbook
- Nopi: The Cookbook
- NOPI: The Cookbook
- NOPI - Das Kochbuch: Orientalisch · Asiatisch · Raffiniert
- Nopi: The Cookbook
- Nopi: The Cookbook
- Ottolenghi: The Cookbook
- Ottolenghi: The Cookbook
- Ottolenghi: The Cookbook
- Ottolenghi: The Cookbook
- Ottolenghi at The New York Times
- Ottolenghi Flavour
- Ottolenghi Flavour / Flavor
- Ottolenghi Flavour / Flavor
- Ottolenghi Flavour / Flavor
- Ottolenghi Flavour / Flavor
- Ottolenghi Flavour / Flavor
- Ottolenghi Simple: A Cookbook
- Ottolenghi Simple: A Cookbook
- Ottolenghi Simple: A Cookbook
- Ottolenghi Simple: A Cookbook
- Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer
- Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer
- Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer
- Ottolenghi Test Kitchen: Shelf Love
- Ottolenghi Test Kitchen: Extra Good Things
- Ottolenghi Test Kitchen: Extra Good Things
- Ottolenghi Test Kitchen: Extra Good Things
- Ottolenghi Test Kitchen: Shelf Love
- Ottolenghi: Le Cookbook
- Ottolenghi: Simple
- Ottolenghi: The Cookbook
- Ottolenghi: The Cookbook
- Ottolenghi: The Cookbook
- Plenty
- Plenty
- Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
- Plenty: Vibrant Recipes from London's Ottolenghi
- Plenty More
- Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
- Plenty More
- Plenty More
- Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
- Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
- Sweet
- Sweet
- Sweet: Desserts from London's Ottolenghi
- Sweet
- Sweet
- Sweet