Type: Pulses & Grains
Saffron rice with barberries, pistachio & mixed herbs
This dish is inspired by shirin polo, a celebration rice dish of the Iranian Jewish community. The original includes candied orange peel,…
Basmati rice & orzo
Just like the Palestinians (see page 184), rice is the basic grain for most Sephardic communities, excluding North Africans. Though the cooking…
Balilah
On the corner of the souk in the old city stood the very popular balilah man. He had large piles of freshly…
Split wheat & swiss chard with pomegranate molasses
This recipe was given to us with much love by our friend Anat Teitelbaum, a passionate Jerusalem cook who personifies some of…
Falafel
Falafel and hummus are the ultimate daily grub in Muslim Jerusalem. As a little boy, Sami used to be sent out to…
Rice koofteh in spiced tomato sauce
This is meatballs in tomato sauce, but with a very Persian twist. Yellow split peas are also often thrown into the mix,…
Mediterranean-style fried rice with anchovy lemon dressing
This Mediterranean take on fried rice has all the crispy and salty bits as well as the very best bit: the crispy…
Smoky, creamy pasta with burnt aubergine and tahini
Burnt aubergines, charred vegetables and nutty tahini are what give this dish a real depth and smokiness, resulting in creamy, vegan pasta…
Celebration rice with lamb, chicken and garlic yoghurt
This warming spiced rice is a definite show-stopper, the kind of meal you’d make for a special occasion. We toyed over including…