Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'
Labneh From 'Ottolenghi'
Basic Hummus from 'Jerusalem'
Hummus Kawarma (Lamb) with Lemon Sauce from 'Jerusalem'
Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'
Mejadra from 'Jerusalem'
Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusa...
Na'ama's Fattoush from 'Jerusalem'
Yotam Ottolenghi's Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butt...
Cook the Book: Lemon and Goat Cheese Ravioli
Cook the Book: Puy Lentil Galettes
Cook the Book: Chickpea Sauté with Greek Yogurt
Cook the Book: Soba Noodles with Eggplant and Mango
Cook the Book: Bittersweet Salad