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Sami Tamimi

Yotam Ottolenghi

Jerusalem Hardcover – 3 September 2012

by Sami Tamimi (Author), Yotam Ottolenghi (Author)

3,722 ratings

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Packed with mouthwatering recipes inspired by the food of Jerusalem, this is the long-awaited third cookbook from Yotam Ottolenghi, winner of the Observer Food Monthly Best Cookbook award 2013

Winner of the Observer Food Monthly Cookbook of the Year 2013.
Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi- The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking.

At the heart of Yotam and Sami's food is a shared home city- Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food.

Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover.

Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.

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Product details

Publisher : EBURY PRESS - TRADE; 1st edition (3 September 2012)
Language : English
Hardcover : 320 pages
ISBN-10 : 0091943744
ISBN-13 : 978-0091943745
Dimensions : 20.2 x 3 x 27.8 cm

Best Sellers Rank: 1,232 in Books (See Top 100 in Books)
- 4 in Middle Eastern Food
- 24 in Vegan Food
- 27 in Vegetarian & Vegan Diets

Customer Reviews:
3,722 ratings

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Review

a magical feast ― BBC Good Food Magazine

Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghi’s) war-torn native city ― The Telegraph Magazine

A complicated love letter to a city…a memorable book that has as much to do with friendship as with food ― The Guardian

Jerusalem will dominate dinner parties for the next year through its deceptive and inviting simplicity ― The Financial Times

‘(A) celebration of the complex currents that shaped Jerusalem’s culinary, as well as political, history ― The Sunday Telegraph

Book Description

Packed with mouthwatering recipes inspired by the food of Jerusalem, this is the long-awaited third cookbook from Yotam Ottolenghi, winner of the Observer Food Monthly Best Cookbook award 2013

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Marina Regelman

So much more than a cookbook

Reviewed in Australia on 13 February 2018

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Beautiful book with very authentic feel and amazing recipes. It's definitely more than just a cookbook but rather an immersion into ancient cooking tradition... I know it's going to be one of my favorites.

2 people found this helpful

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Maggie S.

Great Receipe book

Reviewed in Australia on 29 May 2019

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fabulous middle eastern recipes with wonderful descriptions

One person found this helpful

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Lyn

excellent!!!

Reviewed in Australia on 4 September 2014

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So easy to follow! Great. Everyday recipes most ingredients are cupboard staples loved the recipes for spices -thank you!!! Many times over!

4 people found this helpful

Helpful

Great food - but time consuming

Reviewed in Australia on 15 November 2013

Jerusalem is a melting pot, with a cuisine influenced from many different corners. There's Arab food, Jewish food, Georgian food, Libyan food (with Italian influences), Egyptian food, Persian food and Syrian food. That's just to name a few.

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.

12 people found this helpful

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Really beautiful book with excellent recipes you'll actually make :)

Reviewed in Australia on 13 September 2020

Such a gorgeous book to look at and hold. Recipes are delicious-- love to make the mejadra, hummus and so many others. Looks great in my kitchen and more used than many of my other cookbooks.

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Excellent

Reviewed in Australia on 20 August 2018

Excellent book

One person found this helpful

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Gaynor A.

Simple recipes with lots of flavour

Reviewed in the United Kingdom on 16 August 2018

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To begin with I wasn't inspired to cook anything out of this book and wondered why everyone raved about it. None of the recipes appealed to me. However, now I have ventured into cooking from this book it is by far the best cookery book I own. My favourite dish is a chicken recipe with fennel and orange, so easy but a taste sensation. Tonight I am doing the roasted cauliflower salad and aubergines with onion and lemon.

54 people found this helpful

iMak

Probably the best cookbook I ever used

Reviewed in the United Kingdom on 24 May 2017

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Probably the best cookbook I ever used. Every recipe comes good if followed as is. Takes a few days to get the ingredients but that's the fun part and most found in World Food section at ASDA believe it or not. The rest order from Ottolenghi's website or online via Amazon. If entertaining your guests will travel with the food you make. My diet changed, I'm not only healthier but I have developed a profound love for Middle-Eastern culture from this cookbook. In our times worth having to celebrate the beauty of this marvelous melting pot so conflicted in the news. Ottolengi's Mediterranean Feast on Channel 4 website will communicate his passion. Watch it and drool!

45 people found this helpful

To-be-frank

Recipe content fantastic, layout needs more thought

Reviewed in the United Kingdom on 26 June 2019

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This instantly became my favourite cookbook, due to the wonderful recipes, they are mainly healthy, flavourful combinations that have invigorated my recipe repertoire. Dropped one star as unfortunately the recipe instructions are not in a bullet point list, they are in free text, so it can be hard to find which step you are on. I am a competent cook and can follow recipes easily, but I really struggle with this when I'm trying to juggle doing 5 things and trying to find my next step in the (well written) text! That is my only criticism, and I think this will be my favourite cookbook for decades to come - I love this cuisine.

16 people found this helpful

S. Thompson

Something for everyone !

Reviewed in the United Kingdom on 1 January 2020

Verified Purchase

I gave this excellent cookbook to my wife for Christmas. At first, she was taken with the title because Jerusalem is the place where we met and she thought I was being unusually romantic/nostalgic ! And of course I was, but I also knew that the wonderful recipes contained between the covers would be to her liking as she has a penchant for Middle-Eastern cuisine. The gift was a major success on all fronts and my wife is both delighted and now full of enthusiasm for the kitchen !

8 people found this helpful

angel+a

Well worth buying!

Reviewed in the United Kingdom on 26 February 2016

Verified Purchase

I bought this book mainly for the hummus recipe-which is the best recipe for hummus I have come across. I make hummus two or three times a week, so I can highly recommend this particular recipe-the secret ingredient for perfect hummus is the bicarbonate of soda. The book is full of other very good recipes aswell, some of which I have tried with much success. Very good descriptions and easy to follow instructions, accompanied with lovely photos and interesting histories of the Palestinian and Israeli food traditions.

22 people found this helpful

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