A culinary tour through the Middle East via Jerusalem: A Cookbook. And beyond. #TastingJrslm
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Beth Lee
owner

Monthly topics  - 
 
Ok we can't hold back any longer - February is going to be ‪#‎babka‬ month! In "Jerusalem: A Cookbook", they call it krantz cake. No matter the name, it's always a crowd pleaser. And if yours truly can do it, trust me, anyone can. So grab some yeast and some chocolate and let's do the babka!
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Beth Lee
owner

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To prepare for making roasted cauliflower with hawayej, +Sarene Wallace made +Tori Avey's Hawayej version. The recipe has cumin, caraway seeds, coriander, turmeric, peppercorns, cardamom seeds and cloves. Added the flavorful spice blend to vegetable soup, too. What are you planning to use this fragrant blend to cook? 
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Beth Lee
owner

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We learned in Amelia Saltsman's cookbook "The Seasonal Jewish Kitchen" that in addition to the savory Hawaij blend, there is also a "coffee" version just using cinnamon, ginger, and cardamom. Sounds like a must-try!
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Alberto Belmonte

Member blog posts  - 
 
Deliciosas hamburguesas de pavo con calabacín, cebolla tierna y comino.

Delicious turkey and courgette burgers with spring onion and cumin.
 ·  Translate
…y menta, y cilantro, y guindilla, y un montón de cosas más. Parece que el título de la receta sea la lista completa de ingredientes, pero es que hay que reconocer que es difícil vender algo a prio...
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Why do these sound even better in spanish?! :-) Thanks for sharing. What else have you cooked from "Jerusalem". Other favorites? cc: +Sarene Wallace 
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Jay and Dee

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New on the Blog: Tasting Jerusalem #31 #Sahlab  
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Beth Lee
owner

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Wondering what the real salep/sahlab looks like? Anissa Helou shares her knowledge.

http://www.anissas.com/salep-or-sahlab-in-arabic-a-rare-ingredient/
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Beth Lee
owner

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From a 2010 article in The Forward: Sahlab is described as the hot chocolate of the Middle East:

"Sold out of metal samovars at outdoor markets to warm shoppers and even in instant packets at supermarkets, it has the same positive associations attached to it as hot chocolate does for kids in the United States. (It’s what Israelis would drink after a snow fight, were snow not a rare event in most of Israel.)"

http://forward.com/food/133182/sachlav-the-hot-chocolate-of-the-middle-east/

(photo credit: Yumivore)
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Beth Lee
owner

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December! And in some parts of the world it's cold outside! So Sarene and I thought we would focus on the hot drink sahlab, which is also enjoyed cold and then referred to as mahlabi. Read Yumivore's beautiful post: Orchids in my Cup to get an overview of this ancient, comforting drink:

http://yumivore.com/2012/12/31/sahlab-orchids-in-my-cup/
A seasonal specialty in Israel and other parts of the Middle East, sahlab is the quintessential warm winter drink. Written in a variety of ways around the world including sahlep, salep, or sakhleb (and there may be more spelling variations) this creamy wonder is especially popular in Turkey ...
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Jay and Dee

Discussion  - 
 
Last night's tea was Palestinian Shorabit Adas Lentil Soup, which we garnished with red pepper flakes and Dukkah-spiced pita wedges (+Sarene Wallace , you inspired these)  Great as a winter warmer.  
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+Beth Lee Thanks, the pita wedges were great, and made a nice alternative to croutons.  The soup recipe is from The Gaza Kitchen by Laila el-Haddad and Maggie Schmitt :-)
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Jay and Dee

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New on the Blog:  Tasting Jerusalem #29: Pita Bread includes recipe
#pita  
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About this community

Tasting Jerusalem is a virtual cooking community learning about Middle Eastern cuisine through the lens of "Jerusalem: A Cookbook" by Ottolenghi and Tamimi, published by Ten Speed Press. We pick a topic monthly, then cook and share on Facebook, Instagram, Pinterest, Twitter, OMG! Yummy blog, and now Google Plus! Community is run by +Beth Lee and +Sarene Wallace.

Beth Lee
owner

Monthly topics  - 
 
Sarene and I have a great topic for February but before we announce, here is my January Hawayij foray - I made the spice mix yesterday and tonight I am marinating some swordfish using the "Jerusalem" recipe for Grilled Fish Skewers. More hawayij cooking coming from our friend Hannah of Blue Kale Road soon! New topic announcement tomorrow!
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Beth Lee
owner

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Here's a surprise - hawaij on Martha Stewart? What??!! plus a recipe for Hamshuka from MachneYuda מחניודה restaurant in Jerusalem.

Hawaij recipe: http://www.marthastewart.com/893043/hawaij-traditional-yemen-spice-mixture
This savory dish, from chef Uri Navon of Machneyuda restaurant in Jerusalem, was inspired by steak leftovers, and includes hawaij, a traditional Yemen spice mixture.
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Beth Lee
owner

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Let's kick off 2016 with a spice mix of Yemenite origination that offers the cook lots of room for creativity: Hawayej, Hawayij, Hawaij, if you are searching. The base elements are cumin, black pepper, and turmeric but coriander, cardamom, ginger, caraway, and saffron also find their way into the mix. This photo is a blend my son picked up for me in the markets of Jerusalem:
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Beth Lee
owner

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Welcome to January 2016! Sarene and I are off to a slow start, still sipping sahlab and trying to capture that cozy, warm feeling for a little longer. We do have a new ingredient on deck (several actually) but we'd love to hear what you want us to cover in 2016. Leave us your ideas in the comments and Happy New Year!
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Beth Lee
owner

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Here's the recipe for the Rose, Cardamom, and Pistachio Snowballs, which might be the perfect accompaniment for some warm, cozy sachlab! Enjoy everyone.
What happens when Betty Crocker meets the flavors of Middle Eastern cuisine? Rose, Cardamom and Pistachio Snowballs, that's what!
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+Beth Lee Yes, they went really well with the Sahlab.  I've just put the write-up on the blog.
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Beth Lee
owner

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Success at the Int'l Market yesterday - now it's time to prepare some sahlab using the mix and without it. Anyone else ready for a hot cup of cozy to settle in for the weekend?
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Jay and Dee

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New on the Blog:  Tasting Jerusalem #30: Turkey and Courgette Burgers, featuring #Cumin  
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Beth Lee
owner

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Alon Shaya says it's a pita party! I think we agree! Who else has pita photos, recipes, stories to share??!!
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Beth Lee
owner

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From +Sarene Wallace :
Man'oushe is a Lebanese flatbread topped with all kinds of ingredients. When it's untopped, it puffs in the oven like a pita. Has anyone made man'oushe? Wondering how similar they are to pita? 

http://www.sfchronicle.com/recipes/article/Man-oushe-Lebanese-flatbread-rises-in-Oakland-6189406.php
Not Reem Assil, who in 2009 called it quits on a career as a community and labor organizer and enrolled in the baking and pastry course at Laney College in Oakland, and in doing so changed the course of her life. Assil, who was born to a Palestinian mother and a Syrian father, was raised in the Boston suburb of Watertown, Mass., her family part of a small but tightly knit Arab community. Assil followed her education at Laney with practical, han...
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Beth Lee
owner

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Did you know you can make pita dough in advance and keep it in the fridge to use as you need it? Lots of good advice in this post from +The Kitchn


Whether we're talking falafel or deli ham, pockets of pita bread are one of my top choices for sandwiches. So portable! So neatly contained! So easy to eat! The pitas you make at home are worlds apart from the stuff you buy in stores, and watching them puff to glorious heights in your oven or on your stovetop is culinary magic at its best. Here's how we do it.
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2 comments
 
+Michael Ellis Right? My neighbor who is from Northern India, keeps her whole wheat dough in the fridge and has this neat little round rolling board for rolling out mini chapatis (not too dissimilar to pita). So easy to make them fresh every day! I'm going to give it a try!
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