The long-awaited third cookbook from Yotam Ottolenghi, exploring the recipes and flavours of his home city of Jerusalem
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.
The two only met when they worked together in London nearly 30 years later, and discovered they shared a language, a history, and a love of great food.
Jerusalem sets 120 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 soups (frikkeh, chicken with kneidelach), meat and fish (chicken with cardamom rice, sharmula bream with rose petals), vegetables and salads (chargrilled squash with labneh and pickled walnut salsa), pulses and grains (beetroot and saffron rice), to cakes and desserts (fig and arak trifle, clementine and almond cake), there is something new for everyone to discover.
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