September 10, 2013
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Michele McDonald for the Boston Globe
Gayle Squires used a recipe from the cookbook "Jerusalem" (and notating it) to make lunch in her Cambridge kitchen for a friend.
Josh Reynolds for the Boston Globe
In Allston, Molly Parr, author of the Cheap Beets food blog, made a dish from "Jerusalem."
Sami Tamimi (left) and Yotam Ottolenghi partner in the restaurant business and are coauthors of "Jerusalem" as well as "Ottolenghi: The Cookbook," which came out in the United States last week.
Chicken with caramelized onion & cardamom rice from "Jerusalem."
From "Jerusalem," the Lebanese dish hummus kawarma is the chickpea spread with chopped lamb, lemon sauce, and a garnish of parsley and pine nuts.
Braised eggs with lamb, tahini, and sumac, from the cover of "Jerusalem."
From "Jerusalem," coauthor Sami Tamimi's mother's fattoush, a version of bread salad made with homemade buttermilk.
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