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 halvah. Shakshuka is the name of a dish that originated in North Africa–and, in Arabic, the word also means to mix or to shake up. In many ways it exemplifies the food that has emerged from the melting pot that is Jerusalem: the city’s cooking has no boundaries . . . and neither does this cookbook. Here you’ll find a range of classic recipes, 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. Nidal Kersh provides intriguing personal and historical background, creating a rich context for understanding the meaning behind Jerusalem’s thriving food culture.
|Dimensions||191 × 235 mm|
Nidal Kersh was born in Sweden, and grew up in both Jerusalem and Stockholm. He is now the owner of Falafelbaren, Stockholm's first falafel restaurant. Jerusalem Food is his first book, and was published in Sweden before being translated and published by Sterling.