How a Middle Eastern cookbook became a craze ← Related Article Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page 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. Jonathan Lovekin Chicken with caramelized onion & cardamom rice from "Jerusalem." Jonathan Lovekin From "Jerusalem," the Lebanese dish hummus kawarma is the chickpea spread with chopped lamb, lemon sauce, and a garnish of parsley and pine nuts. Jonathan Lovekin Braised eggs with lamb, tahini, and sumac, from the cover of "Jerusalem." Jonathan Lovekin From "Jerusalem," coauthor Sami Tamimi's mother's fattoush, a version of bread salad made with homemade buttermilk.