For Christmas this year we got three new cookbooks and we've slowly been working our way through them. This recipe is called Sabih and it's from Jerusalem: A Cookbook by authors Yotam Ottolenghi and Sami Tamimi. Kevin has been especially found of the recipes in this book. A lot of them are vegetarian which suits our tastes well. Regardless there are generally lots of fresh vegetables involved. I think what we also like about it is that it's gotten us to try ingredients or flavor combinations that we wouldn't have come up with on our own. And then they turn out to be ridiculously delicious. This dish is the perfect case in point. As the author's state, it isn't technically a dish of Jerusalem origin, but rather "incorporates so many elements...that it epitomized the jumble of cuisines of the region"(Jerusalem pg. 91). It's made up of layers of flavor, each one bringing something different to the dish. There's tahini, fried eggplant, hard boiled eggs, and a spicy green chili paste called zhoug. Add to that a fresh chopped salad of tomatoes, cucumbers, onions, and parsley and it comes off as both light and filling at the same time. This one's going in the recipe box favorites for sure.
No comments:
Post a Comment