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Jerusalem Kindle Edition
|Length: 452 pages||Word Wise: Enabled||Enhanced Typesetting: Enabled|
|Page Flip: Enabled||Optimised for larger screens||Language: English|
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About the Author
Sami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990’s.
Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London.
In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus.
Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.
‘(A) celebration of the complex currents that shaped Jerusalem’s culinary, as well as political, history ― The Sunday Telegraph
a magical feast ― BBC Good Food Magazine
Jerusalem will dominate dinner parties for the next year through its deceptive and inviting simplicity ― The Financial Times
Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghi’s) war-torn native city ― The Telegraph Magazine --This text refers to an out of print or unavailable edition of this title.
- File size : 50012 KB
- Print length : 452 pages
- Word Wise : Enabled
- Publisher : Ebury Digital; 1st edition (6 September 2012)
- ASIN : B008XX0PKG
- Enhanced typesetting : Enabled
- Language: : English
- X-Ray : Enabled
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Best Sellers Rank: 63,947 in Kindle Store (See Top 100 in Kindle Store)
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The recipes in this book are presented in more prosaic style than many recipe books (i.e. not always in clear, simple numbered steps) and irritatingly they don't have the timings easily laid out. That means reading the recipe first and adding the cooking stages and estimating the preparation stages. The recipes themselves seem quite fiddly, requiring some pretty advanced techniques and juggling of multiple pots. They will also require making friends with a middle eastern grocer for some of the more exotic herbs, spices and berries - fortunately we have an Iranian grocer a few suburbs away.
I have tried several recipes so far:
Aubergine and moghrabieh soup - requires burning the aubergines on gas burners but the recipe is divine. Takes a couple of hours and the preparation of the aubergine is not straightforward.
Maqluba - each ingredient needs to be cooked separately before putting it all together in a pot. This is fiddly and involves shallow frying, deep frying and spice grinding. It also needs a pot that is exactly the specified size. Mine turned out perfectly and tasted great - especially the caramelised tomatoes. Served with the mint yoghurt.
Lamb schwarma - requires overnight marinading and four to five hours of cooking. The spice grinding was a chore but well worth it to create a complex and deep flavour. Final assembly is very fiddly.
Herb pie - absolutely amazing flavour and an instant hit with all the family. The youngest has asked for me to cook it again next week for his 8th birthday. You will need space for the preparation as the ingredients take a lot of space before they are cooked. The preparation is quite straightforward although working with the filo pastry takes a bit of technique. I used a 22cm square cake tin which was the right size for the quantities given, but the end result is a little small for a meal.
Mejadra - cooked on the assumption that it would be like Egyptian kushari but it wasn't. This recipe didn't turn out that well - rather dry and the rice and lentils broke down more than they should. The flavour was quite dusty, but the fried onions were wonderful and had a flavour that lasted all evening. If I were doing this again, I would check the pan during the 15 minutes covered cooking (despite the recipe telling you to leave it) and would possibly add more cooking liquid during the recipe. I would also cook the lentils less than the recipe says and allow them to absorb cooking liquid at the same time as the rice.
Stuffed quince - the quinces are hard to source and even harder to scoop out. The result, though, is a delicately flavoured but beautifully balanced dish, just a hint of warming allspice balancing against the sweetness of the quince and the sourness of the pomegranate. If you can't get pomegranate molasses, reduce a mixture of pomegranate juice, lemon juice and sugar. Next time, I might just slice the quince and layer it with the meat.
I will prepare more recipes from the book and report back if I remember.
This is a great book if you have time to lovingly prepare food for the family. It is not a book with quick and easy everyday recipes. It also has a cloth covered cover that will pick up stains. Some people will like that (I do - shows a cookbook that has been used) but others will prefer a wipe clean cover.