I got Ottolenghi and Tamimi's new cookbook Jerusalem the instant it came out. Of course. Ottolenghi and Tamimi both come from Jerusalem, but from different sides. Despite the problems this may have entailed, their friendship and partnership has blossomed and now they are bringing together the fruit of their separate yet interconnected heritages -- and those of the various cultures that have over time been woven into the ethnic and cultural fabric of the ancient city of Jerusalem -- to bring us this wonderful book. Unfortunately, about half of the book's recipes use meat, but luckily there are great sections on pulses, grains and vegetables to test.
The first thing I tried from it was an Arab classic called Mejadra. It looked simple and easy to make, and with lentils, basmati rice and deep fried onions mixed with aromatic spices, it sounded like a safe bet. The bet paid off. I've now got piles of mejadra to finish off as leftovers. It's ridiculously easy to make. The only thing that takes time is frying the onions. Otherwise it's child's play. If you do dairy, go ahead and put a big dollop of greek yogurt on top when serving.
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