Food and Drink

Jerusalem: A Cookbook

Jerusalem: A Cookbook

  • Downloads：3964
  • Type：Epub+TxT+PDF+Mobi
  • Create Date：2021-04-30 08:56:01
  • Update Date：2025-09-06
  • Status：finish
  • Author：Sami Tamimi
  • ISBN：1607743949
  • Environment：PC/Android/iPhone/iPad/Kindle
  • Download

Summary

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty， one of the most lauded cookbooks of 2011。

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 120 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。

Download

Reviews

Pinky ，

This review has been hidden because it contains spoilers。 To view it， click here。 Lovely recipes and stories from Ottolenghi。 Want to try the Brick， the Fava Bean Kuku， and the Swiss Chard Fritters。

Kristine ，

Ongoing review to be updated as we try more recipes。。。The history and discussion of the culture of Jerusalem is so well written and intriguing。 It is a definite must read portion of the cookbook and puts everything in perspective。 We can’t wait to keep trying everything in this cookbook to be honest。 Chicken with clementines and arak: substituted Pernod for the Arak because that’s what we had available locally。 Such great anise flavor， deeply flavored chicken， rewarms great for leftovers。 Loved Ongoing review to be updated as we try more recipes。。。The history and discussion of the culture of Jerusalem is so well written and intriguing。 It is a definite must read portion of the cookbook and puts everything in perspective。 We can’t wait to keep trying everything in this cookbook to be honest。 Chicken with clementines and arak: substituted Pernod for the Arak because that’s what we had available locally。 Such great anise flavor， deeply flavored chicken， rewarms great for leftovers。 Loved it！ Tabbouleh: stellar！ More herb than bulgur and a really bright flavor。 Mejadra: Disappointed。 Was really looking forward to this and I think our execution was likely off in balancing the cook times for the rice and lentils so it didn’t get mushy。 The coriander seed was a little overpowering for many of the other flavors。 Definitely under salted by following the recipe。 Yogurt and cucumber sauce: Really great with the mint and chili spice。 Improves after a day in the fridge。 Goes well with the Mejadra。 Spice cookies: unexpected flavor combinations， but very good。 Best when warm。 Brandy really a prime flavor after they’ve cooled so pick a good one。 Red pepper galettes: SO good！ Fresh and flavorful。 Makes me want to fat out on pastry all day。 Lovely served with a side of labneh。 Hummus: really rich and flavorful。 Strong on the tahini。 The ice water makes it silky smooth。 。。。more

Amy ，

Figs， lemons， garlic， and the "humble" eggplant never looked or sounded so tempting。 I knew about this highly-rated London restauranteur but never dreamed his cookbook would be so simply elegant， full of recipes and ingredients I actually know and use， and filled with his life experiences from the Middle East of growing up surrounded by the flavors and spices and smells of fabulous home kitchens。Bring on the Meze！ This book also fulfilled my wanderlust， if not my hunger for the time being。 Figs， lemons， garlic， and the "humble" eggplant never looked or sounded so tempting。 I knew about this highly-rated London restauranteur but never dreamed his cookbook would be so simply elegant， full of recipes and ingredients I actually know and use， and filled with his life experiences from the Middle East of growing up surrounded by the flavors and spices and smells of fabulous home kitchens。Bring on the Meze！ This book also fulfilled my wanderlust， if not my hunger for the time being。 。。。more

Babbs ，

I'm waiting to give a star rating after I attempt to make several of the recipes， so that's coming soon。 I'll get to the thoughts thus far in a minute， because I have to start this review with a question。 "Why has no one mentioned the full page photo showing pictures of women in lingerie next to two butchered whole animals"？ Am I the only one surprised this is in a cookbook （as the opening of "meat"） when not all the actual recipes have photos？ I typically start any new cookbook with a stickie n I'm waiting to give a star rating after I attempt to make several of the recipes， so that's coming soon。 I'll get to the thoughts thus far in a minute， because I have to start this review with a question。 "Why has no one mentioned the full page photo showing pictures of women in lingerie next to two butchered whole animals"？ Am I the only one surprised this is in a cookbook （as the opening of "meat"） when not all the actual recipes have photos？ I typically start any new cookbook with a stickie note read through， reading the different chapters about the author or the history of the food I'm interested in， marking "must makes" as I go along。 While this read through had a bit more in the surprise department than others， I did really enjoy the book as a whole。 This format is nice， separated by type or main ingredient （soups， veg， one pot， etc。）， with photos spread throughout。 With a read through only， the recipes seem pretty easy to follow for any adventurous home chef out there。 I'll update when we've tried to recreate a few。 Some of the measurements seem more to taste， like a "scant" measurement listing of water， but I haven't tried yet to see if the milliliter conversion would work out to a more defined volume。 。。。more

Katie ，

obviously the recipes are impeccable， though not many of them can easily be replicated in my kitchen。 but there are enough rose-colored nostalgic poetic waxings on the magical cookery and days-long cooking projects of the housewives of yore that I can't say I completely enjoyed reading this。 but I do love any street-level immersion in a part of the world I want to know more about。 and where better to start than with food？ obviously the recipes are impeccable， though not many of them can easily be replicated in my kitchen。 but there are enough rose-colored nostalgic poetic waxings on the magical cookery and days-long cooking projects of the housewives of yore that I can't say I completely enjoyed reading this。 but I do love any street-level immersion in a part of the world I want to know more about。 and where better to start than with food？ 。。。more

Tricia Hooper ，

Have to admit I didn’t read every story or recipe in entirety， but this is a great cookbook。 Beautiful images， history， accessibility。 Can’t wait to try！

Eva ，

Delicious recipes， beautiful photos， wonderful tidbits。 We've made numerous recipes from this book already and plan to continue！ Delicious recipes， beautiful photos， wonderful tidbits。 We've made numerous recipes from this book already and plan to continue！ 。。。more

Beth ，

A rich and beautiful cookbook by my favorite chef。 Full of beautiful photographs， childhood stories and culture。 The recipes do not disappoint。 Fresh， inventive and chock full of great flavors and textures。 My family is moving away from meat， and this cookbook makes it easy and delicious。

Rachel ，

Delicious simple flavourful

Patricia García-Sayán de king ，

Jewish food cookbook from the famous Ottolenghi。 As all his books it has some story of each plate。 Love reading it as I always learn。

AnekBe ，

Cudna książka！

Daphne ，

I’m not sure why this cookbook has so many 5-star ratings。 As a collection of recipes， it’s very uneven。 A few of the recipes I made were fantastic and I’ll make again。 A few were okay， but not worth another try， and some were truly bad， actually flavor sinks。 The best ones were the Roast Chicken with Clementines and Arak， Chermoula Eggplant with Bulgar & Yogurt and the Turkey and Zucchini Burgers with Green Onion and Cumin。 The worst were the Open Kibbeh （why not a traditional one？） and the Pur I’m not sure why this cookbook has so many 5-star ratings。 As a collection of recipes， it’s very uneven。 A few of the recipes I made were fantastic and I’ll make again。 A few were okay， but not worth another try， and some were truly bad， actually flavor sinks。 The best ones were the Roast Chicken with Clementines and Arak， Chermoula Eggplant with Bulgar & Yogurt and the Turkey and Zucchini Burgers with Green Onion and Cumin。 The worst were the Open Kibbeh （why not a traditional one？） and the Puréed Beets with Yogurt and Za’atar。 Both of these dishes actually managed to erase the rich flavors of the ingredients， rather than the flavors blending harmoniously together。 This cookbook is interesting and engaging where it talks about the cultural influences in the cuisines of Jerusalem。 I would have added more of this content， and cut some of the more boring recipes。 。。。more

melhara ，

Yep， I actually read a cookbook in its entirety。 Although this was mainly a cookbook， this book also offers insights on the historical， cultural， and religious background of the city of Jerusalem。 Jerusalem is a very multicultural city and the cuisine is heavily influenced by all these different ethnic groups。 The book also explores the culinary culture of Jerusalem and vividly describes the restaurants， markets， home cooking and religious celebrations that you'll find in the city。 This book con Yep， I actually read a cookbook in its entirety。 Although this was mainly a cookbook， this book also offers insights on the historical， cultural， and religious background of the city of Jerusalem。 Jerusalem is a very multicultural city and the cuisine is heavily influenced by all these different ethnic groups。 The book also explores the culinary culture of Jerusalem and vividly describes the restaurants， markets， home cooking and religious celebrations that you'll find in the city。 This book contains 125 different recipes sorted into the following sections: vegetables， beans & grains， soups， stuffed， meat， fish， savoury pastries， sweets & desserts， and condiments。 Each recipe also contains a short blurb on the origins and cultural influences that helped shape the dish。 These recipes are influenced by various groups including （but not limited to ） Palestinians， Ashkenazim， Shephardim， Iraqi Jews， German Jews， North African （Morrocan） Jews， Tripolitan （Libyan） Jews， Armenians， Muslims， Christians， and Yemeni Jews。 I will say that there are quite a few recipes in this cookbook with ingredients that I'm not familiar with or are unavailable at my local grocery store （or are simply ingredients that I wouldn't normally have on hand）。 This isn't unexpected， as middle-eastern cuisine uses many spices and ingredients that would only be available at speciality stores or online。These ingredients include: - ras el hanout- rosewater- quince- arak- ouzo- Pernod- saffron- magrabieh- maffoul- fregola- za 'atar- freekeh- barberriesBecause of this （and because I'm kind of a picky pescetarian）， I've only marked down 21 or so （out of 125） recipes that I'm interested in trying out。 It's a bit difficult to rate a cookbook， especially a cookbook in which ~83% of the recipes are of no interest to me （or contains ingredients that I don't particular want to go out of my way to look for。。。）。 So I'll try to base my rating solely on the recipes that I've tried and on the written portions （background info） of the book。 Some recipes that I've tried so far （more to come later on）:From the Vegetable section of the book:Lemony Leek Meatballs - 5/5You might think it strange that meatballs fall under the vegetable category， but these 'meatballs' have more leeks than they do meat。 Also， as a non-meat eater， I found that the meat can easily be substituted with a vegetarian ground 'beef' （either from Yves or BeyondMeat）。 My boyfriend and I really liked these （we loooove leeks）。 I accidentally missed a step and forgot to drain/pat dry the steamed leeks before processing them and mixing them in with the remaining ingredients so my patties were quite wet and it was hard to shape them into balls。 They also didn't absorb too much of the stock （probably because I didn't drain the leeks。。。 oops）。 Now I know for next time， and trust me， I definitely will be making these again。 Update: I made this again， this time I made sure to drain/pat dry the steamed leeks before mixing them with the remaining ingredients and shaping them into meatballs。 And because I was feeling lazy， I decided not to blend all the ingredients。 It still turned out great， and the meatballs had a more rustic look。From the Beans & Grains section:Mejadra - 4。5/5This spiced lentil and basmati rice with fried onions really hit the spot！I've only ever used a rice cooker to prepare rice so this method introduced by the cookbook （cooking rice in a pan） was completely new to me。 The step with the tea towel seemed rather unnecessary to me， and the rice was much dryer than what I'm accustomed to but the flavours were great and paired with the mushy leek meatballs， we ended up enjoying a fantastic meal。From the Fish section:Prawns， Scallops & Clams with Tomato & Feta - 5/5I opted out of adding the clams for this one （the recipe did mention that the clams were optional） so my dish only had prawns and scallops。 I also wasn't sure what to serve this with， so boiled some pasta on the side - turns out， this made for a great pasta sauce！From the Savory Pastries section:Red Pepper & Baked Eggs Galette - 5/5This made for a fantastic brunch！I tried halving this recipe （which is supposed to serve 4） but halving the number of bell peppers to two （as opposed to four， because math） and using 2 （really） small onions instead of 3 regular sized onions。 Maybe the bell peppers I used were too big but this yielded a lot of filling （enough to serve 4！）This was really good！ But as I usually only make meals for 2， I'll probably only use 1 pepper and onion for 2 servings from here on out。 From the Sweets & Desserts section:Chocolate Krantz Cake - 6/5OMG THIS WAS POSSIBLY THE BEST THING I'VE EVER MADE。 I initially wanted to halve this recipe because it makes two loaves （which seemed like a lot）。 But the recipe called for 3 eggs。。。 soooo， I went ahead an made two full loaves （and used the excess from the end pieces to make a third mini loaf）。This took quite a bit of time and effort to make （2 days！ - to chill the dough overnight， roll it out， let it poof， and bake） but sooo worth it。 It's chocolatey， bready and citrusy （from the zest）。。。 Honestly， my fave combinations 😍。I think I may have overbaked this one a bit but I thought this was a very successful first try！Brb， going to bake a few more loaves and improve my bread braiding technique。 But I am bumping up my rating for this book up to 5 stars solely because of this recipe。 *** #13 of my 2020 Book Riot Read Harder Challenge - Read a food book about a cuisine you’ve never tried before*** 。。。more

Priscila Villalobos ，

We all know that Ottolenghi is one of the best for middle eastern food with a contemporary touch。 This book is more about the food culture at Israel， still the recipes are authentic but simplified for the western culture， no to mention I made an special trip to the “Lebanese town” cardamom pods， rose water， and other spices so essential to cook this book。My favorite recipe is the babka， I tried 3 recipes and the one from this book was the best。

Francesco ，

fantastic！

Rose Emery ，

I just love Ottolengi recipes。 Cookbooks need to be inspiring and also accessible and this is both， especially inspiring。 I go to it all the time for meal ideas。 Ive never been disappointed by any recipe in the book。 I love the fact it comes with ribbons to mark recipes - all cook books should have these。

Anna Kling ，

Excellent recipes， great photos， and a fun peak into a rich and complex culinary history。

Siim ，

This is more than a cookbook。 It is a journey to the heart of Jerusalem。

Jessie ，

I'm not usually much for the dessert chapter in cookbooks， but the dessert chapter in "Jerusalem" raised my star rating from waffling-between-3-and-4 to a solid 4。 I also seriously enjoyed this sentence on deliciously messy eating， a good example of the confluence of cultural habits and food that Ottolenghi and Tamimi capture so well:"In a place where manners and decorum are at the absolute bottom of the priority heap， all that is really required of you is to avert disaster。"Avert disaster = my I'm not usually much for the dessert chapter in cookbooks， but the dessert chapter in "Jerusalem" raised my star rating from waffling-between-3-and-4 to a solid 4。 I also seriously enjoyed this sentence on deliciously messy eating， a good example of the confluence of cultural habits and food that Ottolenghi and Tamimi capture so well:"In a place where manners and decorum are at the absolute bottom of the priority heap， all that is really required of you is to avert disaster。"Avert disaster = my new eating rule。Docked star: a good chunk of these recipes simply aren't practical for the majority of home cooks。 。。。more

Fay ，

A loveletter to the many kitchens of Jerusalem and a jewel for the eyes！ Yes， the list of ingredients you're unfamiliar to is long， but once you taste the sabich you'll understand。 A loveletter to the many kitchens of Jerusalem and a jewel for the eyes！ Yes， the list of ingredients you're unfamiliar to is long， but once you taste the sabich you'll understand。 。。。more

Nasia Tsimpoura ，

This book turned me to a cookbook enthusiast！

David Tagliaferri ，

Fantastic recipies that remind me of my time in Jerusalem

Rachel H ，

Another great cookbook from Ottolenghi。 Some of the recipes are simple， yet many more are fairly involved。 Regardless the flavors are all unique， unusual and still approachable。

Kerrie Cougle ，

Just a gorgeous book with beautiful photography and good recipes that don't require buying a bunch of hard to find ingredients， and easily manageable recipes。 I really don't want to return it to the library。 Just a gorgeous book with beautiful photography and good recipes that don't require buying a bunch of hard to find ingredients， and easily manageable recipes。 I really don't want to return it to the library。 。。。more

Laura ，

recipes I would love to come back to。

Devon Flaherty ，

I studied in Jerusalem for a semester in college。 When the book Jerusalem by Yotal Ottolenghi and Sami Tamini burst into popularity a handful of years ago， I knew that I wanted it， if only in the hopes that there would be falafel with fries and pickle （on it） and lamb “cigars。” Well maybe I also wanted to capture many of the other tastes that I had experienced in Jerusalem and in my extensive travels around Israel and the neighboring countries， too。 Even breakfast fish。 After spending time readi I studied in Jerusalem for a semester in college。 When the book Jerusalem by Yotal Ottolenghi and Sami Tamini burst into popularity a handful of years ago， I knew that I wanted it， if only in the hopes that there would be falafel with fries and pickle （on it） and lamb “cigars。” Well maybe I also wanted to capture many of the other tastes that I had experienced in Jerusalem and in my extensive travels around Israel and the neighboring countries， too。 Even breakfast fish。 After spending time reading about the place and time， immersing myself in one delicious-looking photo after another—I can tell you this: when any cookbook gets me to star a recipe for something stuffed， I know that at the very least it is persuasive。 Stuffed Artichokes with Peas and Dill or Stuffed Eggplant with Lamb and Pine Nuts， anyone？ After reading along and looking at the photo， you are bound to agree with me。This is definitely one of those coffee-table cookbooks， though I would never relegate a cookbook just to the coffee table。 I’m not nearly as enamored with this style of cookbook as so many other people seem to be。 It might just be because I’m greedy when it comes to cookbooks: I spend money， I want lots of recipes。 And where there are glossy， two-page photos， there are less recipes。 Then again， this cookbook is more of an ode to modern Jerusalem and the cultures that comprise her。 There are more than food photos here， or indeed， even just talking about food。 There are historical， journalistic photos of a more intimate nature， as well as the occasional rabbit trail into the genesis of some food， largely in a personal， anecdotal way。 And then there is the introduction， a proclamation of Jerusalem food as its own animal and what exactly that animal is， but they don’t overdue it: it doesn’t feel like a textbook。Right after enjoying what I had half-determined not to （all those photos！）， I tried the recipes for Barley Risotto with Marinated Feta， Conchiglie with Yogurt， Peas， and Chile， and Chicken with Caramelized Onion and Cardamom Rice （a great one-pan meal for a family）。 While I already possess a rather broad knowledge of food and a well-stocked pantry that balks at no new ingredient （except brains）， I found this book accessible and the recipes delicious。 What I’m saying is I might not be the every-man’s gauge。 My family found the tastes a little different， but I found them simultaneously homey and bright and stimulating。 Exciting！ So I definitely will be wearing this book out with time， and I would highly recommend it for the adventurous home cook or one sympathetic to the cuisine for whatever reason。 You could keep it on your coffee table and it can stay there while you make challah and lamb cigars （because neither had recipes here）， but not for falafel， baba ghanoush， or chocolate Krantz/babka， all three of which are some of my favorite things to eat in the world。***REVIEW WRITTEN FOR THE STARVING ARTIST BLOG*** 。。。more

Jane Barber ，

Cookbook。 Some of the best middle eastern cooking you will find。 Chef currently based in London。

Olya ，

A bit more Sephardic and Palestinian than I thought it would be， but still interesting。 Now have to try some of the recipes。 Definitely some interesting flavour ideas as well。

Alan Jarvie ，

Simply outstanding。 I would even go as far as saying this book taught me the fundamentals of cooking。

Tiff Gibbo ，

The reason me and my boyfriend began preserving lemons！ Our meals will never be the same。

Reference

google book https://www.google.com/search?tbm=bks&q=Jerusalem: A Cookbook

hathitrust digital library https://babel.hathitrust.org/cgi/ls?q1=Jerusalem: A Cookbook&field1=ocr&a=srchls&ft=ft&lmt=ft

The British Library https://bll01.primo.exlibrisgroup.com/discovery/search?query=any,contains,Jerusalem: A Cookbook&tab=LibraryCatalog&search_scope=Not_BL_Suppress&vid=44BL_INST:BLL01&lang=en&offset=0