The meat in these wonderful sausages is always either beef or lamb (or a mixture of the two), never pork, and although they’re ubiquitous throughout North Africa and France, they are not always so easy to find over here
A dear friend gifted me Ottolenghi’s book, Jerusalem recently. These Beef and Lamb Kabobs come together in now time and when paired with steamed rice and a traditional, chilled Shirazi Salad you are set
This is another fantastic recipe from the Jerusalem cookbook by Ottolenghi and Tamimi. If you can buy the meat from the butcher already combined, that will ensure the greatest level of integration of the beef and lamb, but not to worry if you buy them separately
Buckwheat with beef liver. The Guardian followed suit - one of the hottest chefs in Britain Yotam Ottolenghi shared his recipes for buckwheat polenta, and polenta and rice salad with dried cherries and hazelnuts (March 15, 2013)
Ottolenghi's cucumber and poppyseed salad - always festive, yet simple to make. Easter brunch 2010, featuring spinach and hot-smoked salmon salad with quail eggs, green beans and asparagus, Marika Blossfeldt's quinoa salad with beets and fennel, savory cheesecake with goat cheese and chives, Ottolenghi's cucumber salad with poppyseeds, bean salad with lemon and parsley, Baltic herring with cherry tomatoes and herbs, Estonian home-made cheese "sõir", paskha, traditional Simnel cake, and another cake with coconut, lemon curd, elderflower cream and lemon balm. Easter brunch 2009, featuring bright green pea soup shots, zucchini rolls stuffed with goat cheese, hazelnuts, figs and mint, peppered beef fillet, marbled beetroot eggs and marbled turmeric eggs, layered surimi "crab" and egg salad, pineapple carpaccio with mint sugar, matcha madeleines, and two different paskhas
So initially I went with a lamb mixture I used to fill eggplants with for us (loosely based on a recipe from Ottolenghi's Jerusalem) but the boy balked at the nuts
(Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi) Meatballs400g ground beef, lamb, or a combination of both (I did the combination of both and used ½ pound of each)1 small onion finely diced2 TBSP finely chopped flat-leafed parsley½ tsp Allspice¼ tsp Cinnamon3 TBSP All Purpose Flour2 TBSP olive oilSalt and Pepper. Soup2 TBSP olive oil1 large onion chopped3 cloves garlic crushed2 carrots peeled and cut into 1 cm cubes2 celery stalks cut into 1 cm cubes3 large tomatoes chopped2 ½ TBSP Tomato Paste1 TBSP Baharat Spice ( I was told at Jasmine Halal that 7 spice is the same thing as Baharat)1 TBSP Ground Coriander1 Cinnamon Stick1 TBSP Sugar1 Cup Freekeh2 Cups Beef Stock2 Cups Chicken Stock3 ¼ cups hot waterCilantro choppedLemon cut into wedges to serve with the soup. 400g ground beef. 2 Cups Beef
First of all, as Ottolenghi and Tamimi note, they are packed with a staggering quantity of leeks which, despite the beef that makes up the “meat” component, really do emerge as stars in the dish
