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Tag Archives: Ottolenghi
Foraging sumac
Sumac is an important ingredient in Middle Eastern cooking. And foraging sumac in the wild is not that hard if you live an area where the bushes with their opposing branches and bright red “horns” grow wild. For our recent … Continue reading
Recipe: Spicy Caponata
Ordered some caponata at a venue the other night and it was pleasant but bland. Our Spicy Caponata is anything but. It’s borrowed from an Ottolenghi recipe which is online but has never been published in any of his books. … Continue reading
Recipe: Ottolenghi Carrot Salad
Ottolenghi Carrot Salad is derived from a recipe in Jerusalem: a Cookbook and it has a lovely balance of acid/heat/sweet. Ottolenghi says to toss it with chopped arugula but we like it better on its own. Serves 8 as part … Continue reading
Recipe: Delicata Squash Sautéed in Buttermilk
Delicata Squash Sautéed in Buttermilk came about as a happy accident. I wanted a side dish to go with Ottolenghi’s mackerel with olives and raisins, and found a whole Delicata in the fridge. This is a no-fail squash, as pretty … Continue reading
Food for Thought: Ottolenghi on Kindle
The other day I discovered that Yotam Ottolenghi’s eponymous first book is just $2.99 in the Kindle edition. What a great deal! This book did not get the attention of his two subsequent books, Jerusalem and Plenty, but it’s loaded … Continue reading
Recipe: Salat Maloof (Egyptian Cole Slaw)
There were a lot of Egyptians in Dallas when I was growing up, and the technique for the garlic makes me think this might have been the inspiration for Vincent’s Garlic Slaw. Egyptian cole slaw has a mild, refreshing taste that … Continue reading
Foods of the World: Middle Eastern Cooking
Some 40 years before Ottolenghi’s Jerusalem, Time-Life Books introduced American home cooks to the wonders of Middle Eastern cuisine with its Middle Eastern Cooking – Foods Of The World. Some of the books in the series dumbed down the flavors … Continue reading
God’s breakfast
One day I was visiting with the proprietor of my local Armenian market and discussing the various spices needed to cook the recipes in the Jerusalem: A Cookbook. He kept tucking into what he described as his “breakfast” which was … Continue reading
Recipe: Pita for Jerusalem
Ottolenghi’s wonderful Jerusalem: A Cookbook contains lots of recipes for things to go with pita bread, but oddly enough there is no pita bread recipe. If you don’t have ready access to pita bread, or you just want to make … Continue reading
Posted in Baking and Baked Goods, Recipes
Tagged Jerusalem, Ottolenghi, pita, pita bread
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