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We had an impromptu dinner party Sunday and made this maqlubah, which is a lot like biryani. It's a rice based dish with chicken, eggplant, tomato, cauliflower and spices. I surrounded it with za'atar carrots and Susie made tabooleh. It fed eight pretty well.
Maqlubah means "upside down" by the way. You cook this in a pot and flip it carefully onto the platter so that it stands up like a cake.
The recipe came from the Jerusalem Cookbook by Ottolenghi and Tamimi.
Once in a while, I’m in the mood to try a new recipe that takes over 2 hours, all sorts of exotic ingredients, and a bunch of pots and pans. This is Fava Bean Kuku from the #jerusalemcookbook, an Iranian Jewish frittata of fava beans, sour cherries(*), fresh dill, fresh mint, and saffron. A wonderful medley of unfamiliar delicious flavors. Totally worth it. (*)Meant to use barberries, a tiny tart Iranian item, but after striking out at three markets, including the famous SuperKing, I opted for Morello cherries, which the recipe offered as a substitute.
Once in a while, I’m in the mood to try a new recipe that takes over 2 hours, all sorts of exotic ingredients, and a bunch of pots and pans. This is Fava Bean Kuku from the #jerusalemcookbook, an Iranian Jewish frittata of fava beans, sour cherries(*), fresh dill, fresh mint, and saffron. A wonderful medley of unfamiliar delicious flavors. Totally worth it. (*)Meant to use barberries, a tiny tart Iranian item, but after striking out at three markets, including the famous SuperKing, I opted for Morello cherries, which the recipe offered as a substitute.