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

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Chef Yotam Ottolenghi dishes on the flavoring agents he can't live without. On the list: Urfa chili flakes! See how he uses them in the article linked below.

http://dujour.com/lifestyle/yotam-ottolenghi-best-spices-ingredients-for-cooking-recipe/
The world-famous chef and author of 'Plenty More' on the ingredients he can’t live without
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Beth Lee
owner

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The secret to making Urfa peppers is that they dry them in the sun during the day but cover them at night to preserve some of the natural oils:

http://www.foodandwine.com/blogs/2015/06/11/everything-you-need-know-about-urfa-biber-miracle-spice-youre-missing-out
Urfa Biber (commonly referred to as Urfa pepper) is a Turkish chile pepper that's distinctive for its dark burgundy color, irregularly sized flakes an...
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Jay and Dee

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It's been too long since we last put a Tasting Jerusalem blog post up, so here is an account of our sampling of May's featured ingredient; #Matbucha  
Dee –March’s Tasting Jerusalem theme was extended into April, during which time I was struck by an attack of the dreaded writer’s block, so this is the first update in a while. Matbucha was announced as May 2016’s featured...
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Beth Lee
owner

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A perfect Sunday afternoon activity - making matbucha - the secret according to the blog Charlotte au Chocolat is to let it simmer for a long time and enjoy the fragrance as it does!

https://charlotteauchocolat.com/2011/10/27/perfect-matbucha/
So, you know all of those salads I told you cover the table at my Moroccan in-laws on Friday nights? Well, my husband loves them. Sometimes in an effort to embody that ever-elusive idea of the perf…
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Beth Lee
owner

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Cheryl Sternman Rule our yogurt month guest last spring is still busy writing about yogurt for her community Team Yogurt. Here is a profile on Chef Ana Sortun - from Sofra, Oleana, and Sarma in the Boston area. Ana's food is heavily influenced by the time she spent in Turkey, where she learned just how complex and versatile yogurt can be.

http://www.teamyogurt.com/posts/2016/5/2/chef-ana-sortun-biography-profile-yogurt
If you’re a Bostonian who likes to eat out, you’ve probably heard of Ana Sortun. At age 19, this Seattle-born chef left the Pacific Northwest for Paris, where she earned her Grand Diplôme from the fabled La Varenne Ecole de Cuisine. Upon returning to the States in the early 90s, she began laying deep culinary roots in Massachusetts, and diners and critics alike took notice. Today, with three restaurants, two cookbooks (the second...
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Beth Lee
owner

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The Daily Pulse: How about lentil burgers w lemon tahini sauce? Via HeartBeet Kitchen

https://instagram.com/p/BEZKS1npqGb/
See this Instagram photo by @soomfoods • 42 likes
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Beth Lee
owner

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Further explored lentils today by diving into the Moroccan-Inspired Lentil Salad with Carrots, Dates, and Mint from "The New Mediterranean Jewish Table" by Joyce Goldstein. What a great and easy recipe! It has an earthiness from the lentils and sweet/tart contrast with the dates and lemon vinaigrette. #lovelentils #tastingjrslm #lovepulses 
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Jay and Dee

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New on the Blog:  We've been Tasting Jerusalem for one year.  Read about our anniversary menu here:   http://cookiteatitblogitbrum.blogspot.co.uk/2016/03/tasting-jerusalem-34-first-anniversary.html
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Alberto Belmonte

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El otro día comentaba con un amigo que, aunque la cocina oriental más “lejana” me encanta y me interesa muchísimo, al cabo de un par de días de sabores picantes, agridulces, ahumados, fermentados… …
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Love this -- so beautiful and so tasty! Thanks for sharing!
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Alberto Belmonte

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Última receta que publico este año. Aunque es un plato muy popular en oriente medio yo no había oído hablar de él antes, no voy a poner de dónde ha salido esta receta (bueno, sí, de aquí) porque ya…
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Beth Lee's profile photoSilvia T. Clarasó (ChupChupChup)'s profile photo
 
Did you love it? Perfect for lentil month! Wonderful comfort food.
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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.

Jay and Dee

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+Beth Lee Thanks, the Feta in Vine Leaves is a classic. It's a simple recipe with one really difficult aspect: trying to remove the vine leaves from the jar and flatten them out without ripping them 😄
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Beth Lee
owner

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Spicy, smoky, fruity, salty, sweet ... We're exploring peppers from the Middle East this month including Aleppo, Urfa, Marash, and Antebi. Aleppo may be hard to find these days but Urfa, Marash, and Antebi have many similar qualities. Some great info in this L.A. Times Food Amy Scattergood article:

http://www.latimes.com/food/dailydish/la-dd-cant-find-aleppo-pepper-heres-why-and-what-to-substitute-20141216-story.html
If you, like many of us, are somewhat addicted to fruity, spicy Aleppo pepper, you've probably also noticed that you can't find it anymore. Why? Quick geography quiz: Where's Aleppo? Right, Aleppo is in Syria, which is currently in the middle of a massive, catastrophic civil war.
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Beth Lee
owner

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Alon Shaya, winner of James Beard award for best new restaurant to pen a new cookbook - "My Journey back to Israel"

http://www.jpost.com/Israel-News/Culture/Award-winning-US-chef-to-pen-Israeli-cookbook-454689
Alon Shaya was born in Israel and grew up in Philadelphia, making his name in the US culinary world with his restaurant, Shaya, which offers his take on modern Israeli cuisine.
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Beth Lee
owner

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We are talking about matbucha (matboucha) on TJ this month - that's the tomato pepper base for the wildly popular egg dish shakshouka but it's also used on its own as an appetizer or side dish - possibilities are endless. Here's one version from Amelia Saltsman's Seasonal Jewish Kitchen via the Nourish Evolution blog

http://cook.nourishevolution.com/2015/08/24/israeli-tomato-jam/
This Israeli-style tomato jam, known as matbucha, from "The Seasonal Jewish Kitchen" by Amelia Saltsman, is a tasty condiment you'll want to keep on hand.
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Beth Lee
owner

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Wow - NOPI won a James Beard Award for Cooking from a Professional Point of View and Zahav won International Cookbook of the Year!
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Beth Lee
owner

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Planning what to cook this week/end? Remember the pulse! And think outside the pot. Lentils, for example, can be crispy and crunchy, or serve as a bed for a meat-centered meal or even be featured in your dessert -- as seen in these unique dishes I enjoyed at Stephanie Izard 's Little Goat in Chicago during a Canadian Lentils event last November. 
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Beth Lee's profile photoMichael Ellis's profile photo
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I'll ask my friend to tell me more about itt and I'll pass it along.
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Jay and Dee

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New on the Blog:  Tasting Jerusalem #35: Mejadra, featuring Lentils:  http://cookiteatitblogitbrum.blogspot.co.uk/2016/04/tasting-jerusalem-35-lentils.html   #lentils   #Mejadra  
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Beth Lee
owner

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Confused about the different types of lentils? Oh My Veggies clears it up for us!

http://ohmyveggies.com/a-comprehensive-guide-to-lentils/
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Alberto Belmonte

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Roasted aubergine with garlic, lemon & pomegranate seeds

http://kykeonblog.com/2015/01/16/berenjena-asada-con-ajo-limon-y-granada/
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Una nueva receta del libro ‘Jerusalén, Crisol de las Cocinas del Mundo’ de Yotam Ottolenghi y Sami Tamimi, que recomiendo no sólo por sus recetas sino también por cómo explica muchas de las histori…
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Beth Lee's profile photoSilvia T. Clarasó (ChupChupChup)'s profile photo
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+Sarene Wallace +Alberto Belmonte has been cooking up a #TastingJrslm  storm!
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Beth Lee
owner

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Tahini, grilled eggplant, and lentils - from the Zahav cookbook with a slight spin by The Food Lab and Serious Eats. Check out the treatment of garlic with acid to enhance the garlicky flavor without bitterness.

http://www.seriouseats.com/2016/03/great-tahini-star-of-dish-michael-solomonov-lentil-eggplant-vegan-experience.html
This dish of eggplant roasted until caramelized and tender, served over stewed lentils with an extraordinarily light and creamy tahini sauce and crunchy pine nuts, was dinner and lunch for more meals than I care to count a couple of weeks back. Not that I'm complaining: It's extremely good.
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