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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.
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#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.
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#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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#71 SobaAddict70

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Posted 29 July 2014 - 01:17 AM

I decided to finally make mejadra (page 120) for Meatless Monday.

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1 1/4 cups brown lentils, and eventually enough water to cover them with room to spare

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After about 15 minutes of simmering.

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Ottolenghi's trick of frying onions coated in flour continues here. I still think this step is tedious, but I wanted to make the recipe as written so I could say I tried it and found it wanting. Next time (and there will be one, b/c I think the recipe is otherwise faboo), I'll slow-cook them over low heat until golden brown.

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Looks food pornolicious though.

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I ran out of black cumin seeds, so need to buy some more at Kalustyan's.

Clockwise from left: rice; coriander seeds; a mixture of ground cumin, ground allspice, ground cinnamon, ground turmeric, sea salt and granulated sugar; olive oil (quantities for all are provided in the recipe).

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Toast the coriander seeds over medium heat...

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...then add the rice, spices, oil, salt and sugar to the pot. Stir to the rice in the spice-and-oil mixture until the grains are well-coated...

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...then add the lentils and water. Bring to a boil, then lower the heat to low and steam, covered, for 15 minutes.

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After 15 minutes, remove the lid and place a clean towel under it, then reseal and set the pot aside for 10 minutes. Resist the urge to inhale the aromatic steam and bask in unadulterated glory. :wink:

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Fluff with a fork and fold in the crispy onions.

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Mejadra, with yogurt, cucumber and filfel chuma.

The yogurt and cucumber salad is on page 299. Basically Greek yogurt, 1/2 thinly sliced cucumber, sea salt, fresh mint and a heaping teaspoon of filfel chuma. I find sometimes that Ottolenghi overcomplicates his recipes ... anyway, I liked my pared down version. I wanted a hint of garlic and lemon, and the filfel chuma served nicely instead of the 1 crushed garlic clove called for in the original recipe.

This is definitely a keeper, and it's on my "re-do" list. It seems I've been making mujadara wrong all this time (for years actually). The steaming part was new to me,.
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#72 SobaAddict70

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Posted 12 September 2014 - 10:17 PM

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Roughly about 1/4 lb. green and yellow beans from today's Greenmarket, trimmed and simmered in boiling water for a little over 5 minutes, then drained, shocked in an ice water bath and patted dry with paper towels.


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3 small sweet peppers (red, yellow, orange), julienned and sautéed in olive oil with a pinch of salt. I deviated slightly from Ottolenghi's instructions, but it came out fine. Cook until peppers are soft, then add to the beans.


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Clockwise from right: chopped heirloom garlic, minced scallion, coriander seed, capers.

Fry the garlic in olive oil for 15-20 seconds, then add the capers and fry for 15 seconds, then add the coriander seed and fry for 15 seconds. As you can see, I omitted the cumin seed (which I ran out of a while ago and haven't had the opportunity to restock since).

Once the garlic has turned color, pour this mixture onto the beans.

Add the remaining ingredients (herbs, sea salt, black pepper, lemon zest), toss once or twice, then serve immediately.


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Mixed bean salad (page 42).

This is definitely a keeper and something I will be making in the future.
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#73 chefmd

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Posted 18 October 2014 - 07:58 AM

I'd use it for anything savory -- whisked into scrambled eggs, or into mayonnaise.

The fried tomatoes (see above) had a teaspoon stirred in.

 

Soba,

 

Just wanted to say thank you for posting fried tomatoes.  I have made that recipe multiple times since June and it is great.  

 

Now when tomato season is kinda over, I may even try it with something like Kumato tomatoes.







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