Jerusalem · A Cookbook by Ottolenghi, Yotam -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Contents Introduction

Jerusalem Food The Passion in the Air The Recipes A Comment About Ownership History

Vegetables

Roasted sweet potatoes & fresh figs Na’ama’s fattoush Baby spinach salad with dates & almonds Roasted eggplant with fried onion & chopped lemon Roasted butternut squash & red onion with tahini & za’atar Fava bean kuku Raw artichoke & herb salad Mixed bean salad Lemony leek meatballs Kohlrabi salad Root vegetable slaw with labneh Fried tomatoes with garlic Puréed beets with yogurt & za’atar Swiss chard fritters Spiced chickpeas & fresh vegetable salad Chermoula eggplant with bulgur & yogurt Fried cauliflower with tahini Roasted cauliflower & hazelnut salad A’ja (bread fritters) Spicy carrot salad Shakshuka Butternut squash & tahini spread Spicy beet, leek & walnut salad Charred okra with tomato, garlic & preserved lemon Burnt eggplant with garlic, lemon & pomegranate seeds Parsley & barley salad Chunky zucchini & tomato salad Tabbouleh Roasted potatoes with caramel & prunes Swiss chard with tahini, yogurt & buttered pine nuts Sabih Latkes

Beans & Grains

Falafel Wheat berries & Swiss chard with pomegranate molasses Balilah Basmati rice & orzo Saffron rice with barberries, pistachio & mixed herbs Basmati & wild rice with chickpeas, currants & herbs Barley risotto with marinated feta Conchiglie with yogurt, peas & chile Basic hummus Hummus kawarma (lamb) with lemon sauce Musabaha (warm chickpeas with hummus) & toasted pita Mejadra Maqluba Couscous with tomato and onion

Soups

Watercress & chickpea soup with rose water & ras el hanout Hot yogurt & barley soup Cannellini bean & lamb soup Seafood & fennel soup Pistachio soup Burnt eggplant & mograbieh soup Tomato & sourdough soup Clear chicken soup with knaidlach Spicy freekeh soup with meatballs

Stuffed

Lamb-stuffed quince with pomegranate & cilantro Turnip & veal “cake” Stuffed onions Open kibbeh Kubbeh hamusta Ruth’s stuffed Romano peppers Stuffed eggplant with lamb & pine nuts Stuffed potatoes Stuffed artichokes with peas & dill

Meat

Jerusalem mixed grill Braised quail with apricots, currants & tamarind Roasted chicken with clementines & arak Roasted chicken with Jerusalem artichoke & lemon Poached chicken with sweet spiced freekeh Chicken with caramelized onion & cardamom rice Chopped liver Saffron chicken & herb salad Chicken sofrito Kofta b’siniyah Beef meatballs with fava beans & lemon Lamb meatballs with barberries, yogurt & herbs Turkey & zucchini burgers with green onion & cumin Polpettone Braised eggs with lamb, tahini & sumac Slow-cooked veal with prunes & leek Lamb shawarma

Fish

Panfried sea bass with harissa & rose Fish & caper kebabs with burnt eggplant & lemon pickle Panfried mackerel with golden beet & orange salsa Cod cakes in tomato sauce Grilled fish skewers with hawayej & parsley Fricassee salad Prawns, scallops & clams with tomato & feta Salmon steaks in chraimeh sauce Marinated sweet & sour fish

Savory Pastries

Red pepper & baked egg galettes Brick Sfiha or Lahm Bi’ajeen Ka’ach bilmalch Herb pie Acharuli khachapuri Burekas

Sweets & Desserts

Sweet filo cigars Ghraybeh Mutabbaq Semolina, coconut & marmalade cake Poached pears in white wine & cardamom Yogurt pudding with poached peaches Cardamom rice pudding with pistachios & rose water Muhallabieh Walnut & fruit crumble cream Spice cookies Chocolate krantz cakes Ma’amul Helbeh (fenugreek cake) Tahini cookies Clementine & almond syrup cake

Condiments

Tahini sauce Yogurt with cucumber Baharat Dukkah Harissa Zhoug Pilpelchuma Labneh Preserved lemons Quick pickled lemons Pickled cucumbers with dill Pickled mixed vegetables with curry Pickled turnip and beet

Index Acknowledgments

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