This lemony flank steak glazed with pomegranate molasses wows your taste buds with its tangy flavor but goes from pan to table in a matter of minutes.
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Pomegranate molasses dressing is a simple and sophisticated vinaigrette that incorporates balsamic vinegar, pomegranate molasses, and shallots.
Arugula and fig salad paired with pomegranate molasses dressing Is the perfect way to use fresh figs. And when the season is over, dried figs stand in so well that you can serve this salad all year long!
Thanks to Ottolenghi’s mom, Ruth, I am a stuffed pepper convert! Ruth’s stuffed Romano peppers recipe in Ottolenghi’s Jerusalem cookbook is the ideal combination of a mild pepper filled with a warmly spiced meat stuffing. You’ll love this dish and the introduction to the fragrant Baharat spice mix.
Rose Harissa – a spicy, smoky North African condiment takes on another layer of flavor with the addition of rose petals and rose water. Having a hard time finding it in the store? Make your own. This simplified recipe comes together quickly and will be your new favorite hot sauce.
This shakshuka recipe is an easy egg dish for your brunch and dinner menus. Spicy tomatoes are topped with poached eggs and served with pita for dipping.
Once you taste these Ottolenghi preserved lemons and realize how easy they are to make, you’ll wonder where this deeply flavorful condiment has been all your life!
Enjoy the flavors of fall with roasted delicata squash glazed with pomegranate molasses and topped with fresh pomegranate arils – quick to prepare, beautiful to look at, yummy to eat.
Welcome to OMG! Yummy
I’m Beth – a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!