Jerusalem: A Cookbook Kindle Edition

Having just returned from Crete, and having some new friends from Lebanon, I wanted to learn to cook some interesting dishes where we could hopefully share something they would enjoy and be familiar with. I was drawn to the interesting angle of this cookbook - 2 authors from Jerusalem with different backgrounds, and drawn as well with the excellent reviews.I have only been using the book for a week, but I am thoroughly enjoying my journey! The stories take you through a variety of cultures and the diverse heritage of Jerusalem with beautiful snapshots of life and delicious recipes. Even the somewhat complicated recipes are relatively easy to work through, with a beautiful symphony of spices as your reward.I hope to make every recipe in the book, because each one is a new discovery, and a very tasty one as well! Thank you for this beautiful book.

Very good cook book

I bought this cookbook on a whim. I’d heard good things about it and added it to by wishlist. I have family that live in Israel, and tend to really enjoy food from that general part of the world - Lebanese, Turkish, Persian, Israeli, the Caucasus, North Africa. I noticed the price was reduced and decided to buy it. I am so glad I did.I received this book 8 days ago, scanned through the recipes, and went out to buy some lamb, grains, and fresh veg/herbs on the weekend. I always have the spices, Greek yogurt, labneh, and oils in stock in my kitchen. So far I’ve made the braised eggs with lamb, tahini, and sumac (pp. 205; the turkey & zucchini burgers with green onion & cumin (pp. 200); the lamb meatballs with barberries, yogurt & herbs (pp. 199); the conchiglie with yogurt, peas & chile (pp. 111); and couscous with tomato and onion (pp. 129).All the recipes I’ve tried so far are wonderful: they are flavorful, healthy, and easy to make. I noticed a few reviews mention the recipes have a “lot” of ingredients, but that seems to be mostly spices and herbs that are easily found at a middle eastern market or Asian market. Regardless, the recipes I’ve made so far have been simple to cook. The recipes really require that you do all the prep, measuring, and staging of ingredients before you start cooking and getting into that practice as a habit, in my opinion, makes cooking more pleasurable/less stressful anyhow. One other recommendation that I have is to weigh the ingredients when a weight is provided, for better accuracy. When I made the turkey “burgers” — they’re really more like small parties or oblong meatballs — I used a “large zucchini” as specified, but didn’t weigh it. The zucchini I used made the mixture a little too wet, even after I gently pressed some of the liquid from the zucchini. Since I purchased two, I decided to weigh the second one, which was similar in size to the one I used and it weighed several grams more than the recommendation in the recipe. Lesson learned! However, the recipe was forgiving of my mistake: I simply baked the patties a little longer than stated and they came out deliciously moist and flavorful. Each recipe has filled my home with such a delicious smell as I’m cooking. My family has loved every single dish and has asked for each to go into rotation, which is a rare occurrence in this house.I can’t wait to try more of the vegetable dishes and some of the “stuffed” dishes. I appreciate the organization of the cookbook and the information the authors share about each dish, it’s ingredients, and variations / substitutions. Truly, this is one of the best cookbooks I’ve ever purchased and I’m so happy I did. I would like to buy some of the other Ottolenghi/Tamimi cookbooks, as I am sure they will be just as good. Thank you, from this adventurous home cook. 💕 I attached a photo of my attempt at the braised eggs with lamb, tahini, and sumac. I’d gotten a phone call while cooking and accidentally steamed the eggs a little too long, but it didn’t affect how amazingly delicious the dish was. I can’t wait to make it again.

i LOVE how special and unique the recipes in this book are. pictures well photographed, stories and cultural all throughout the book. the epitome of what makes food special. i love this book

It's an "over-the-top" wonderful cookbook! Great photos included. I would advise buying as gifts for friends and family, not to mention one for yourself.

This cookbook felt like a home coming for the selection of recipes that could be served in my gluten free home. Browsing this book at a friend’s house I came home and ordered it for myself.

This book is a source of flavor and inspiration. I have many Ottolenghi books and this one is one of the best. Mediterranean flavor, Jewish, Moroccan, Lebanese and other cuisines are twisted in sometimes very unexpected combinations of ingredients. Also there are stories worth reading attached to every chapter or recipe which allows you to understand the approach and options, with a twist on history. Amazing book!

Me encantaron las recetas !!

Anche se in inglese si capisce bene, immagini belle e ricette gustose. L'ho trovato in offerta ad 11€, un vero affare!

Ya he hecho numerosas recetas del libro… ¡nos encantan! Son frescas y deliciosas

I'm not familiar with either Palestinian or Israeli cookery so it's been so much fun reading about these recipes. Some are traditional, some are traditional but with some added twists and some are just inspired by the general flavours of the city of Jerusalem.There are a fair few pictures in this book. Every single recipe is not covered but you'll find plenty to look at (the attached pictures are my own but 2 of those recipes had pictures in the book as well).You might find the odd ingredient in the odd recipe that you can't find in your local supermarket but I *think* these are fairly few and far between. I was able to get everything I needed (aside from fresh Dill - I had to use dried) from Sainsbury's for the recipes above.I've seen 1 or 2 reviews whinging that the recipes are impossible to make. I find these a little baffling? I followed the above (very simple), two recipes, to a T and they came out near enough perfect. Also, I've not had to yet, but sometimes, yes, you might need to tweak recipes to make them work in your kitchen. We all have different pots, pans, stoves, ovens. That's just the reality of cooking.Above pictures are the Chicken With Caramelized Onion And Cardamom Rice, Sweet Potatoes And Figs (forgot to add the Balsamic Glaze before taking the Sweet Potatoes And Figs picture. Whoops) and Mejadra.I heartily recommend this excellent and exciting book 🙂

Adorei o livro. É como uma viagem à Jerusalém mesmo, pois eles contam fatos históricos e pessoais que contextualizam cada receita. As receitas são ótimas tb