Tasting Jerusalem’s October ingredient is tamarind. A complex flavor profile that is both sweet and sour with plum, molasses, and lemon undertones. Wow!
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Celebrate the changing of the seasons with Tasting Jerusalem ‘s perfect fall ingredient: Pomegranate Molasses and a recap of our baharat exploits in August.
Thanks to Ottolenghi’s mom, Ruth, I am a stuffed pepper convert, especially yummy w Tasting Jerusalem’s August ingredient, Baharat, a fragrant spice mix
A recap of Tasting Jerusalem’s May baking adventures with a strong cookie theme and an intro to our June ingredient – a tangy zippy jar of preserved lemons!
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.
After cooking this gorgeous recipe, I now understand why it was chosen for the cover of “Jerusalem: A Cookbook”. Dish described by my son as “transcendent”
A tasty round-up of tempting Tasting Jerusalem posts, with visual highlights of the sights and virtual smells wafting from kitchens all over the continent!
Welcome to the first month of the virtual cooking community Tasting Jerusalem where we will explore Mid East cuisine thru the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi (Ten Speed Press)