Jerusalem A Cookbook

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 re-teams with his friend (and the co-owner of his restaurants) Sami Tamimi. Together they explore the vibrant cuisine of their home city — with its diverse Muslim, Jewish, Arab, Christian, and Armenian communities. Both men were born in Jerusalem in the same year — Tamimi on the Arab east side and Ottolenghi in the Jewish west. This cookbook offers recipes from their unique cross-cultural perspectives including Charred Baby Okra with Tomato and Preserved Lemon, Braised Lamb Meatballs with Sour Cherries, and Clementine and Almond Cake.

With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; Jerusalem is his most personal, original, and beautiful cookbook yet.

"The best cookbooks are the ones with a strong sense of place — and this is one of them. Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem. It's a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel. Heidi Swanson, author of Super Natural Every Day

"Oh, my goodness, book my flight right now! The passion, the history, the photography, and oh, the food....I didn't think it was possible, but Ottolenghi has outdone himself with Jerusalem." Suzanne Goin, author of Sunday Suppers at Lucques

"Jerusalem is a city of mosaics. Everybody takes and leaves their own impression. Yotam Ottolenghi and Sami Tamimi have beautifully and lovingly captured their corner of the city and its foods; Jerusalem is infused with Middle Eastern flavor and Plenty's gorgeous, rustic sensibilities." Joan Nathan, author of The Foods of Israel Today

"People say that food, like soccer, erases differences — that sharing salt creates a bond. In Jerusalem, Sami and Yotam, brought up on opposite sides of the same city, imagine a cuisine fed by a single wellspring. This book is not just a beautiful story of the Palestinian and Israeli dishes with which the authors each grew up, but a covenant of salt in which spiced chickpeas, fried rissoles, mint tea, and pomegranates represent a culinary fantasy where land and culture meld instead of diverging, and communities in conflict share a palate, traditions, and a love for the foods of a rich, storied, unified city." Tamar Adler, author of An Everlasting Meal

"Jerusalem is a beautiful and necessary book. I'm going to need three copies: one for the bookshelf, one to display on the coffee table, and one to be left open on the kitchen counter. (Not to mention the few dozen copies to give as gifts.)" Jonathan Safran Foer, author of Eating Animals

"Once more we are fortunate to receive from Yotam Ottolenghi a book that is filled with passion, color, and truly vibrant and fresh ideas. I am smitten and grateful!" Deborah Madison, author of Vegetarian Cooking for Everyone

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.
InJerusalem, 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."

Yotam Ottolenghi is a Cordon Bleu-trained Chef, the author of two best-selling cookbooks, and the owner of an eponymous group of restaurants with four branches in London, plus a high-end restaurant, Nopi, also in London.

Sami Tamimi is the head chef at Ottolenghi and co-author of Ottolenghi: The Cookbook. The author lives in London.

Introduction 

Jerusalem food 

The passion in the air 

The recipes 

A comment about ownership 

History 

Vegetables

Beans & Grains 

Soups 

Stuffed 

Meat 

Fish 

Savory Pastries 

Sweets & Desserts 

Condiments 

Index 

Acknowledgments