With Jerusalem, Ottolenghi re-teams with his friend and
co-owner of his restaurants, Sami Tamimi. Both men were born in
Jerusalem in the same year: Tamimi on the Arab east side and
Ottolenghi in the Jewish west. In this book they explore the
vibrant cuisine of their home city together, and present an
authentic collection of recipes that reflects the city''s melting
pot of Muslim, Jewish, Arab, Christian and Armenian
From their unique cross-cultural perspectives, Ottolenghi and
Tamimi share 120 authentic recipes: from soups (Frikkeh, Chicken
with Kneidelach), to meat and fish (Chicken with Cardamom Rice;
Sharmula Bream with Rose Petals), to vegetables and salads
(Chargrilled Squash with Labneh and Pickled Walnut Salsa), pulses
and grains (Beetroot and SaffronRice); and cakes and desserts (Fig
and Arak Trifle; Clementine and Almond Cake). Their cookbook is
illustrated with 130 full-colour photographs, showcasing their
sumptuous dishes in the dazzling setting of Jerusalem city.
Ottolenghi and Tamimi have five bustling restaurants in London, UK.
Ottolenghi is one of the most respected chefs in the world; his
latest cookbook, Plenty, was a New York Times
bestseller and one of the most lauded cookbooks of 2011.
Jerusalem is his most personal, original and beautiful