Description

For centuries, Jerusalem has been a melting pot for a dizzying number of cultures, and its cuisine reflects that diversity. The city’s cooking has no boundaries . . . and neither does this cookbook. Here you’ll find a range of classic dishes, including fattoush, schnitzel, kebabs, hummus, falafel, mana ish, shawarma, and baba ganouj.

And of course there are simple but timeless pairings, like olives and Greek yogurt, with lots of za atar and olive oil, plus a variety of delicious breads and savory vegetables, meats, and fish. In a warm conversational style, Nidal Kersh provides intriguing personal family background and an historical perspective that creates a rich context for understanding Jerusalem’s thriving food culture.