NYT Cooking: A mixture of herbs and spices used in North African cooking, chermoula is often used to season fish. In this recipe from "Jerusalem," the famed Middle Eastern cookbook by Yotam Ottolenghi, it is rubbed over eggplant, which is then roasted and
A slightly adapted recipe from Yotam Ottolenghi's Jerusalem Cookbook full of substantial flavors without being fussy or far-reach. A truly versatile Middle Eastern dish that is is easy to make and absolutely delicious! Gluten free, dairy free, soy free, a
Semolina, Coconut & Marmalade Cake from Jerusalem Ottolenghi. Used Orange blossom water in glaze, and just a drop in yogurt (plus a little sweetener. Made 4 small loaves. Used Sicilian blood orange marmalade.
The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb.