Jerusalem Food: Bold Flavors from the Middle East and Beyond
Taste Jerusalem’s multicultural flavors in dishes that showcase the region’s incomparable bounty, from hummus and chopped vegetable salads to fresh breads, shawarma, and baklava.
Winner of the Gourmand Award in the Arab category (US).
For centuries, Jerusalem has been a melting pot for a dizzying number of cultures, and its cuisine reflects that diversity. The city’s cooking has no boundaries . . . and neither does this cookbook. Here you’ll find a range of classic dishes, including fattoush, schnitzel, kebabs, hummus, falafel, mana'ish, shawarma, and baba ganouj. And of course there are simple but timeless pairings, like olives and Greek yogurt, with lots of za'atar and olive oil, plus a variety of delicious breads and savory vegetables, meats, and fish. In a warm conversational style, Nidal Kersh provides intriguing personal family background and an historical perspective that creates a rich context for understanding Jerusalem’s thriving food culture.
About the Author
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