Yemini Jews, who set up simple eateries in Israel after settling there in the 1950s, are famous for their soups and stews, skillfully using bones, cheap cuts of meat and various spices to get a real intensity of flavor. This particular soup is what we cook to brighten up a dreary winter’s night. It is fantastic! If you like, consider adding ground cinnamon as Aleppian Jews do in a very similar soup. A few marrow bones won’t go amiss either.
We had the pleasure to chat with the famous chef duo Yotam Ottolengi and Sami Tamimi during their New York visit. The location couldn’t be more perfect – immersed in the colorful smells of Kalustyans Spice Market in Manhattan, we could focus on one key question: What are the flavors that define your hometown?
So bold are the flavors in “Ottolenghi: The Cookbook” that author Yotam Ottolenghi said he and his partner considered beginning it with a warning: if you don’t like lemon or garlic, skip to the last page.
Food editor Janna Gur and chef Michael Solomonov discuss ‘New Israeli cuisine’ and how it can be expressed through one incredible meal.
Yotam Ottolenghi sees his cookbook as a profile of Jerusalem through food. In a polarized city, he found a cooking culture that hummed along to its own rhythm.