Wordless Wednesday: Braised Eggs w Lamb from “Jerusalem: A Cookbook”

Now I know why they chose this dish to be the cover of Jerusalem: A Cookbook . As @gregorytlee said, “Each element was delicious, but together they were transcendent.” Have you bought the cookbook yet? Grab a copy and join our virtual cooking community Tasting Jerusalem. You’ll quickly be creating dishes just like this one! That’s all for today – this was supposed to be Wordless Wednesday after all…

Jerusalem: A CookbookJerusalem: A Cookbook

, , , , ,

14 Responses to Wordless Wednesday: Braised Eggs w Lamb from “Jerusalem: A Cookbook”

  1. Carol Sacks March 7, 2013 at 10:32 am #

    It’s such a show-stopper — beautiful, flavorful and exotic!

    • Beth Lee March 11, 2013 at 10:03 am #

      Yes! Loved it – could eat it at least once a week!

  2. phil March 8, 2013 at 10:32 am #

    I agree with Carol. What a show-stopper! I think I’ll have to get that cookbook! Your photos always make me HUNGRY!

    • Beth Lee March 11, 2013 at 10:03 am #

      I would imagine you would seem a little bit of Eastern European influence in some of the dishes Phil!

  3. sandy corman March 8, 2013 at 5:06 pm #

    Your photo looks better then the one on the cookbook. Very tempting. Just wished I liked eggs
    more then I do.

    • Beth Lee March 11, 2013 at 10:05 am #

      It was a quick snap with the iPhone but it came out well – thx for the complement!

  4. sippitysup March 10, 2013 at 6:19 pm #

    Love that book and it sure looks like you do too. Great job. GREG

    • Beth Lee March 11, 2013 at 10:08 am #

      Thanks Greg! It’s fun to explore new flavors and techniques – leading a cooking group about the book is forcing me to step outside of my usual “no time to cook” repertoire. And it’s fun!

  5. @yumivore March 11, 2013 at 6:18 pm #

    you’ll have to show me how those eggs came out so perfect! #braising101

    • Beth Lee March 12, 2013 at 12:36 pm #

      Still getting the hang of braising with eggs but I like it! It is really a quick leap from cooked white to overcooked yellow! Definitely have to keep a close eye.

  6. Drew March 14, 2013 at 3:48 pm #

    I’m about to make this dish and I was just sitting on my patio having a glass of wine beforehand and Google brought me to you. You’ve given me hope that mine is going to turn out well. 🙂

    I work in a bookstore and, after staring at that cover for ages, I bought the book and decided that I HAD to make that dish.

    • Beth Lee March 14, 2013 at 4:11 pm #

      What a great comment – hope you are confident and inspired Drew. Please circle back and let me know how it comes out! I’ll be waiting to hear… And boy am I hungry now!

  7. Drew March 14, 2013 at 4:14 pm #

    Well, it’s postponed till tomorrow now. I was informed that we have chicken burgers that we MUST grill tonight.

    So, I’ll ask a quick question. Did you make preserved lemon peel? Somehow I missed that it was ‘preserved’ until I was grocery shopping. Should I make the effort tonight? Or can I just wing it and add regular ole lemon peel?

    • Beth Lee March 14, 2013 at 5:35 pm #

      Sorry for the delayed response – I was in transit and even a smartphone is not helpful when you are driving! Anyhow – there is a recipe in the cookbook for preserved lemons but they take a long time to come to fruition. I cheated and bought them at Williams and Sonoma because that’s just how I roll these days. You can also make the pickled lemons which come together over night – see a post by Blue Kale Road http://www.bluekaleroad.com/2013/01/braised-eggs-with-lamb-tahini-and-sumac.html where she talks all about the preserved lemons vs the pickled lemons and has her own STUNNING photos of her version of the dish. Ok – enjoy those chicken burgers and I’ll be waiting to hear about the braised eggs tomorrow.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Beth Lee

Get New OMG! Yummy Posts via Email

Absolutely no spam. Just an occasional email to share a yummy post.

You have Successfully Subscribed!