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Entries tagged with 'Sami Tamimi'

Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'

Serious Eats Kate Williams 7 comments

This Moroccan-inspired roast chicken is one of the simplest in Yotom Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and it is also one of the most memorable. More

Labneh From 'Ottolenghi'

Serious Eats Kate Williams Post a comment

Use this labneh in Yotam Ottolenghi and Sami Tamimi's Couscous and Mograbiah with Oven-Dried Tomatoes from their Ottolenghi cookbook. Or serve it as an addition to a cheese plate (or just for an afternoon snack). More

Basic Hummus from 'Jerusalem'

Serious Eats Kate Williams 8 comments

Here's a tahini-rich recipe for hummus. More

Hummus Kawarma (Lamb) with Lemon Sauce from 'Jerusalem'

Serious Eats Kate Williams 2 comments

Here's a tahini-rich recipe for hummus along with two variations, Musabaha (warm chickpea topping) and Kawarma (fried chopped lamb). For the most show-stopping of hummus dishes, take the extra time and prepare the Kawarma. Freshly chopped lamb neck meat is marinated in warm spices, za'atar, vinegar, mint, and parsley before it's fried in butter. More

Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'

Serious Eats Kate Williams 4 comments

As any fan of Yotam Ottolenghi's previous book, Plenty, knows, the man is an expert when it comes to eggplant. In his and his partner Sami Tamimi's new book Jerusalem: A Cookbook, there are copious recipes for eggplant—stuffed, puréed, roasted, baked, and everything in between. In their Stuffed Eggplant with Lamb and Pine Nuts, they fill the silky, humble nightshade with a warmly spiced blend of gamey ground lamb, sweet onions, and a smattering of pine nuts. More

Mejadra from 'Jerusalem'

Serious Eats Kate Williams 5 comments

The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions. Here, the rice and lentils are steamed together with a plethora of spices, pilaf style, before adding the pièce de résistance--a smattering of freshly fried onions. More

Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem'

Serious Eats Kate Williams 7 comments

Butternut squash is a staple in my kitchen during fall and winter, but I never stray far from simple roasted cubes or a creamy pureed soup when it comes to preparing the gourd. After preparing the Roasted Butternut Squash and Red Onion with Tahini and Za'atar in Jerusalem: A Cookbook, however, I am a total devotee of pairing winter squash with sesame. More

Na'ama's Fattoush from 'Jerusalem'

Serious Eats Kate Williams 1 comment

As Yotam Ottolenghi and Sami Tamimi write in the introduction to Na'ama's Fattoush in Jerusalem: A Cookbook, there is no escaping chopped salads in Jerusalem. Some are simple amalgamations of tomato, cucumber, onion, and lemon vinaigrette, while others, like Arab fattoush, contain a cornucopia of vegetables mixed with leftover pita bread. More

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