Tasting Jerusalem

Tasting JerusalemWelcome to Tasting Jerusalem, a virtual cooking group exploring the unique flavor profile and recipes of Middle Eastern cuisine through the lens of Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, published by Ten Speed Press.

Sarene Wallace (aka @FringeFood) and I will pick a different ingredient or technique along with recipes each month as we collectively cook our way through the book and learn from each participant’s implementation of the recipe and ingredients.

We’ll announce each month’s ingredients and recipes in a blog post here on OMG! Yummy as well as on our Facebook page and on Twitter under the hashtag #TastingJrslm.

All levels of cooks are welcome from novice to chefs – the only requirement is an interest in the cookbook and the cuisine it encompasses! So join in every month or as you can while we explore the vibrant flavors of Jerusalem.

8 Responses to Ancient and Exotic Saffron: Tasting Jerusalem November 2014

  1. Deb|EastofEdenCooking November 9, 2014 at 1:46 pm #

    Fascinating information about saffron! Using saffron when “brittle” will now be incorporated into my cooking. Just as with the lessor costing spices thyme, oregano, basil, ect there seems to be a wide variety of pricing and quality with this gem of a seasoning!

    • Beth Lee November 10, 2014 at 10:14 am #

      I have a friend who was just given a gift of a huge tin of Persian saffron. She called me right away – let’s cook! At least I know how to use it properly now!

  2. Hannah November 10, 2014 at 8:00 am #

    It is indeed fortunate that a little saffron goes a long way! I appreciate your overview and will now soak my saffron before using. This tip makes so much sense! I have some saffron my brother brought from Egypt (in a gorgeous bottle) and can’t wait to try some new recipes. The rice from Plenty More sounds very appealing. Thank you for sharing all this saffron goodness! :)

    • Beth Lee November 10, 2014 at 10:16 am #

      That rice is at the top of my list – might even happen tonight. I’m so glad to know how to use the spice properly now as well. Such a treasure! Can’t wait to see what you create.

  3. sandy corman November 10, 2014 at 12:23 pm #

    I remember getting you some saffron when we were in Budapest. Or was it some town in England when we visited our friends Bob and June. What I do remember is how expensive it can be.enjoy it.

    • Beth Lee November 18, 2014 at 2:53 pm #

      Yes I have a nice little collection of the precious spice!

  4. Jamie December 5, 2014 at 9:51 am #

    I actually have saffron, gifts from my husband and from an Indian friend, but I’ve never yet cooked of baked with it! But I am very excited because I just found out that saffron is grown in the region we are moving to! In France! So this is a really interesting post, Beth!

    • Beth Lee December 5, 2014 at 10:40 am #

      Thanks Jaime! I’m behind on reading posts – what part of France are you headed to for your new venture? It’s so exciting! I think you will love saffron in your baking Jaime! I just made a squash soup with it and it just lends a subtle nuance and of course, the color speaks for itself!

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