Needless to say I love cookery books; it would be strange if I didn’t as I have a large recipe section in my book ‘Androula’s Kitchen’ ( buy your copy on this site). So I was delighted to receive for Christmas ‘Jerusalem ‘by Yotam Ottolenghi and Sami Tamimi.I have been a great lover of Ottolenghi recipes ever since my sister introduced me to them. Ottolenghi is an Israeli and Tamimi a Palestinian were both born in Jerusalem and now are working partners in London. His recipes have a great deal of depth of flavour as they usually include many herbs and spices.’Jerusalem’ is one of those books I love because it tells stories as well as giving you recipes and all accompanied by a rich array of fascinating photos of periphery subjects as well as mouthwatering food. It is a book born out of a sort of longing for the food of his early years; most of us, if we are lucky, have fond memories of our mother’s cooking as we were growing up, I certainly do.
Another favourite author of mine is Claudia Roden, a fascinating writer who has a multicultural background, born in Cairo studied in Paris and moved to London.Both write about mediterranean food; Roden covers Egypt, Greece and the Lebanon in her book ‘Mediterranean Cooking’ which accompanied a BBC series many years ago; Ottolenghi and Tamimi mostly the Lebanon. Many years ago I went to Granada on a dance holiday and part of the memorable experience was the variety of eating places we were taken to. My favourite apart from the vegetarian restaurant; yes they do exist in Spain; was the restaurant in the Arab quarter , the Albaysin, which served delicious Lebanese food.
I think out of all mediterranean food Lebanese is my favourite, it is of course a mixture of all the cultures that have passed through its regions over centuries much like Cyprus. With Cyprus it shares many dishes and through ‘Jerusalem’ I am learning even more similarities. Kibbeh, houmous, Mahulabieh, bourekia, these I knew but there are so many other cross-overs it is fascinating. Just before Christmas, I was watching Rick Stein’s latest BBC series ‘Venice to Istanbul’ I was enticed into buying the book after watching Stein cook many of the recipes he picked up in Turkey, especially dishes using pearl barley which intrigued me as my only memory of pearl barley was when my mum cooked neck of lamb stew with dumplings and boy was that good. I was pleased to see in ‘Jerusalem ‘ a recipe for a pearl barley vegetarian risotto. I tried this on Sunday and it was as promised truly scrumptious. So if like me you love mediterranean food these are books I highly recommend and happy eating….I must stop buying books.