This week HG has been eating in Jerusalem (culinarily speaking). Thankfully, HG doesn’t have to be in Jerusalem, because no matter how holy Jerusalem is supposed to be (HG, a non-believer, finds this notion spurious) HG has always identified it as a city with a long history of super bloody violence. Read “Jerusalem: The Biography” by Simon Sebag Montefiore. Wade through 3,000 years of slaughter, madness and fanaticism (much in the name of “faith.”). However, there are two guys who have surmounted the nuttiness of Jerusalem (sensibly, they live in London). The two native Jerusalemites are Yotam Ottllenghi (an Israeli) and Sami Tamimi (an Arab). Business partners, former lovers and proprietors of a number of very successful London restaurants, Yotam and Sami have written a cookbook entitled “Jerusalem.” Illustrated with evocative photographs, the book is a treasure house of savory, enticing recipes. This week, much to the delight of HG/BSK and Gorgeous Granddaughter Sofia, dinner has been pure Jerusalem. First night was “Sweet and Sour Fish.”. Cod was fried lightly and then covered with onions, peppers, tomatoes, vinegar, sugar, olive oil, curry powder and a host of other spices. Heated until cod was cooked through. Served at room temperature. Perfect as an appetizer or main.dish. Next night was “Lamb meatballs with Fava Beans and Lemon.” The cookbook describes these meatballs as “Fresh, sharp and very, very tasty.” Accurate description. BSK served them with couscous which soaked up the lush sauce. Next night: “Turkey & Zucchini Burgers with Green Onion and Cumin.” HG made a sauce of Greek yogurt, sour cream, Aleppo pepper, sea salt, much garlic, olive oil, sumac and zaatar. A blast of taste. So, does the Yotam-Sami partnership and their focus on the magnificent Israeli-Arab food of the city they were raised in hold out hope for amity in Jerusalem? HG’s answer, sadly, is “No.”
