Jerusalem: A Cookbook

A landmark cookbook that explores the food of one of the world’s most culturally layered cities. Yotam Ottolenghi and Sami Tamimi, both born in Jerusalem in the same year on opposite sides of the city, combine their Jewish and Palestinian culinary traditions into 120 recipes that celebrate the city’s extraordinary diversity.

Why This Book

Jerusalem is the most personal of Ottolenghi’s cookbooks. While Plenty established his reputation for vegetable cooking, Jerusalem tells the story of where his food instincts come from. Co-written with his childhood friend and business partner Sami Tamimi, the book explores the flavors they both grew up with: tahini, za’atar, sumac, pomegranate, and the spice-layered dishes of the city’s diverse communities.

The recipes bridge Jewish, Muslim, and Christian culinary traditions, presenting dishes like mejadra (lentils and rice with crispy onions), lamb shawarma, roasted cauliflower with tahini, and ma’amoul (date-filled cookies). The food is deeply rooted in place but written for home cooks anywhere. If you loved Plenty and want to understand where Ottolenghi’s flavors come from, this is the essential next step.

What to Expect

A beautifully photographed 320-page hardcover with 130 full-color images. The book is organized by ingredient type rather than by course, which makes it easy to browse based on what you have on hand. You will need the same pantry staples as Plenty, plus a few additions like pomegranate molasses and preserved lemons. The personal stories woven between the recipes give the book a warmth and depth that make it as enjoyable to read as it is to cook from.