I have never cooked with dried Limes before, and never knowingly eaten them, but my culinary hero Yotam Ottolenghi is a big fan of them, so they must be OK
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
Some of my current food heroes hail from the Middle East - Yotam Ottolenghi, Sami Tamimi, Sabrina Ghayour etc - and their work (particularly Sabrina's recent books "Persiana" and "Sirocco") often inspire me to cook in their style
Stuffed Eggplant with Lamb and Pine Nuts p. And the pictures look so rustic and delicious and I want to bring Ottolenghi and Tamimi into my kitchen so they can cook for me and plate me this delicious food
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
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
One of my all-time favorite cook books is Jerusalem from Yotam Ottolenghi. Known in the Middle East as Hummus Kawarma, this Hummus with Lamb and Lemon Herb Sauce is downright delectable
The recipe for the spiced lamb topping and the lemon sauce is from the Jerusalem cookbook by Ottolenghi and Tamimi, and is also available on the Ottolenghi website, although I note that I used ground lamb instead of hand-chopped lamb neck
We’ve been eyeing up lots of recipes in Ottolenghi Simple and so far have only made a green salad. Cucumber & lamb’s lettuce salad – serves 4. 30g lamb’s lettuce. (Original recipe from Ottolenghi Simple by Yotam Ottolenghi, Ebury Press, 2018
