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A Cookbook

by Yotam Ottolenghi and Sami Tamimi

Hardcover, 288 pages, Ten Speed Press, List Price: $35 |


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A Cookbook
Yotam Ottolenghi and Sami Tamimi

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Book Summary

The London restaurateur and best-selling author of Plenty offers a tribute to the vibrant cuisine of Jerusalem that explores its cross-cultural influences and includes such options as Charred Baby Okra with Tomato and Preserved Lemon, Clementine and Almond Cake, and Braised Lamb Meatballs with Sour Cherries.

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Awards and Recognition

13 weeks on NPR Hardcover Nonfiction Bestseller List

NPR stories about Jerusalem

Recipe Rebellion: A Year Of Contrarian Cookbooks

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A boy chooses fruit from a stall as Jerusalem market vendors swirl around him. Jonathan Lovekin/Ten Speed Press hide caption

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Jerusalem: A Love Letter To Food And Memories Of Home

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Note: Book excerpts are provided by the publisher and may contain language some find offensive.

Recipe: 'Wheat Berries & Swiss Chard 
With Pomegranate Molasses'

Wheat berries & Swiss Chard 
with pomegranate molasses
Ten Speed Press

Serves 4

1 lb / 600 g Swiss chard 
or rainbow chard

2 tbsp olive oil

1 tbsp unsalted butter

2 large leeks, white and pale green parts, thinly sliced (3 cups / 350 g in total)

2 tbsp light brown sugar

about 3 tbsp pomegranate molasses

scant 1 cups / 200 g
hulled or unhulled 
wheat berries

2 cups / 500 ml chicken stock

salt and freshly ground black pepper

Greek yogurt, to serve

Separate the chard's white stalks from the green leaves using a small, sharp knife. Slice the stalks into -inch / 1cm slices and the leaves into ¾-inch / 2cm slices.

Heat the oil and butter in a large heavy-bottomed pan. Add the leeks and cook, stirring, for 3 to 4 minutes. Add the chard stalks and cook for 3 minutes, then add the leaves and cook for a further 3 minutes. Add the sugar, 3 tablespoons pomegranate molasses, and the wheat berries and mix well. Add the stock, ¾ teaspoon salt, and some black
pepper, bring to a gentle simmer, and cook over low heat, covered, for 60 to 70 minutes. The wheat should be al dente at this point.

Remove the lid and, if needed, increase the heat and allow any remaining liquid to evaporate. The base of the pan should be dry and have a bit of burnt caramel on it. Remove from the heat.

Before serving, taste and add more molasses, salt, and pepper if needed; you want it sharp and sweet, so don't be shy with your molasses. Serve warm, with a dollop of Greek yogurt.

From Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. Copyright 2012 by Yotam Ottolenghi and Sami Tamimi. Excerpted by permission of Ten Speed Press.