Packed with mouthwatering recipes inspired by the food of Jerusalem, this is the long-awaited third cookbook from Yotam Ottolenghi, winner of the Observer Food Monthly Best Cookbook award 2013
From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), this book presents Ottolenghi dishes.
