This month I cooked from Jerusalem: a cookbook by Yotam Ottolenghi and Sami Tamimi. It was the perfect choice for September as it is chock full of tomato and eggplant recipes. It also just happens thatI was trying to perfect homemade hummus and the recipe in this book really helped me do that. Jerusalem is well written, has beautiful pictures, and good recipes. I might have drooled a bit over the challah pictures in this book.
Here is what I made: no recipes given secondary to copyright. Go to your local library and check out the book.
Hummus pg 114 (no pic)
Mejadra pg 120 (no picture but just think rice and lentil salad)
Musabaha (warm chickpeas with hummus) and toasted pita pg 119
Burekas pg 254
Red pepper and baked egg galettes pg 243
I didn't make any substitutions in these recipes and enjoyed them how they were written. The musabaha would be a wonderful dip to serve at a party. We tried to eat it as a main course for dinner but it was a bit much. The burekas and red pepper galettes were my favorite and they were probably the easiest. They are basically different versions of filled puff pastry. Yum yum yum!!!!
I am looking forward to going back over all of these months and cooking the best recipes again. Maybe my project for winter
I wish you enough (chickpeas and cumin)!!!!
