Publisher: Ebury Press
With a city with such diversity as found in Jerusalem we should never be surprised by amazing selection of dishes that hail from there. Jerusalem reflects Ottolenghi and Tamimi childhood from traditional recipes to dishes inspired by the amazing selection of ingredients and cultures.
The authors relaxed fresh approach to cooking allows the reader/cook to be drawn towards the endless selection of enticing dishes. With a true understanding of our modern lifestyle and availability of ingredients recipes are easily prepared in the domestic kitchen. Mouth watering dishes include "Chicken Sofrito", "Braised Eggs with Lamb, Tahini and Sumac", "Broad bean Kuku" (a frittata style dish with barberries), "Fish and Caper Kebabs with Burnt Aubergine and Lemon Pickle", and "Clementine and Almond Syrup Cake". These are to name just a few of the delicious, diverse selection of dishes this book has to offer.
A personal selection of recipes written with a true passion for Jerusalem's cuisine. Another fabulous cookbook from this pair of creative chefs.