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Cooking from "Jerusalem: A Cookbook"

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#61 SobaAddict70

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Posted 13 July 2014 - 08:10 PM

Soba, I added sugar to some preserved lemons and I have found it enables the juice to work well as a dressing addition. The lemons which I cut into smaller pieces, are good for bloody marys, too.


That's interesting because I usually don't.

#62 BeeZee

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Posted 14 July 2014 - 10:36 AM

That's interesting because I usually don't.

I know the sugar isn't "traditional", but in my case I was making more of a "quick preserved" version so I guess they figure the sugar mellows it when you don't have time to allow the full marination. Just a guess. The bonus is that I think I'm able to use the lemons in more (non-traditional) applications because they aren't as salty.


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#63 SobaAddict70

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Posted 14 July 2014 - 11:44 AM

I'm transferring the contents to another jar tonight. It's an experiment; if successful, I might start adding sugar in the future.

#64 SobaAddict70

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Posted 15 July 2014 - 12:19 AM

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Clockwise from top left: a small bowl containing sherry vinegar and honey (subbed instead of the maple syrup), heirloom parsley leaves (from USGM), a mixture of cinnamon and allspice and a bowl containing celery and chopped hazelnuts (with skins). Not shown at extreme left is a pot of boiling water containing a handful of dried cranberries that were being plumped.


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Roasted cauliflower and hazelnut salad (page 62 of "Jerusalem")

The salad takes about 35 minutes to make, including prep. Roast some cauliflower, prep the celery and hazelnuts, pick off some parsley leaves, make the dressing; once the cauliflower is done, combine with the celery, parsley leaves, hazelnuts, pomegranate seeds (I subbed dried cranberries that were plumped in boiling water), spices and the dressing; mix well; taste for salt and pepper, then serve.

#65 SobaAddict70

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Posted 15 July 2014 - 09:39 AM

I'm trying to decide between the spiced chickpeas and Israeli salad, and the mixed bean salad. Leaning towards the latter.

#66 SobaAddict70

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Posted 15 July 2014 - 09:41 AM

We made the Mejadra a couple weeks ago for Meatless Monday (on Tuesday).
 
Mejadra.jpg


Might also make this later in the week.

#67 SobaAddict70

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Posted 15 July 2014 - 11:10 AM

Just curious: I absolutely love the mejadra, but I did find it somewhat overseasoned. I think half the seasoning would have been better. Does anyone agree or have I just become too delicate in my old age? :)  I also toned down the seasoning for the lamb kawarma.


I'll find out when I make it.

#68 SobaAddict70

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Posted 16 July 2014 - 10:01 PM

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Na'ama's fattuosh (pages 28-29).

If I made this again, I'd get some naan (I used a baguette instead), and try it with yogurt and milk instead of buttermilk.

#69 Anna N

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Posted 17 July 2014 - 04:04 AM

Soba
Thanks for posting about the fattoush. It is on my list to make in the next couple of days. Thought I would make my own pita first though as naan is not likely available here. You don't sound particularly impressed by it?
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#70 SobaAddict70

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Posted 17 July 2014 - 06:51 AM

Soba
Thanks for posting about the fattoush. It is on my list to make in the next couple of days. Thought I would make my own pita first though as naan is not likely available here. You don't sound particularly impressed by it?

 

Well, I deviated from his recipe a little bit because I didn't exactly have those ingredients. I used a baguette instead of naan, buttermilk instead of yogurt/milk and za'taar instead of sumac.

Was just "fine". Not revelatory.


It is exceedingly difficult to go back to regular Greenmarket produce after having spent a week and a half in San Francisco. If I made this in SF, it would have been an explosion of flavor, for sure.

 

It's basically a Lebanese version of panzanella.  That could be why I wasn't taken with it, in addition to the issue of the quality of the produce I have.







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