Cumin – The Tasting Jerusalem Jan 2015 ingredient — an ancient and aromatic spice used in many cultures and cuisines plus a recipe for stuffed eggplant.
Cuisines Archives: Middle Eastern
A recipe for pomegranate molasses salad dressing as well as a round-up of other great ways to use your new favorite ingredient – pomegranate molasses.
A wrap up of June Tasting Jerusalem topic: preserved lemons and an intro to the July summer salad topic including the recipe for Na’ama’s Fattoush – a traditional Israeli chopped salad with a homey twist — from the cookbook.
In a rush to get dinner started, I roasted a cauliflower whole and discovered a wonderful new technique for preparing this crunchy cruciferous vegetable.
See who won the April Tasting Jerusalem Couscous contest, bring out your flours and start baking in May; plan ahead for June – start preserving lemons now!
Tasting Jerusalem is cooking with couscous in April. Tiny grains of couscous are most commonly made with durum wheat semolina. Join our virtual cooking community as we explore the flavors and ingredients of the Middle East through the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi.
Roasted Chicken w Clementines: A perfect example of the genius flavor combinations in Jerusalem: A Cookbook by Ottolenghi and Tamimi. A feast for the eyes and the mouth!
Eggs are back at OMG! Yummy with a Shakshuka recipe — a popular middle eastern dish eaten for breakfast or brunch that also translates perfectly for any meal of the day.