13 Jewish cookbooks for Hanukkah and beyond.
“Is there even such a thing as Jerusalem food, though?” chefs and cookbook authors Yotam Ottolenghi and Sami Tamimi ask, citing umpteen cultures’ influence on the food of the city. Many Jewish communities have called the city home, from Eastern European Hasidim to Middle Eastern Sephardim to my own Ashkenazi grandfather, a Belarusian immigrant. But this is not, of course, a purely Jewish city.
Both Ottolenghi, who is German Italian Jewish, and Tamimi, a Palestinian Arab, were born in Jerusalem, and whileis not about solving the Israeli-Palestinian conflict, this partnership is what makes their book sing. Is hummus Jewish food? Or Arabic? The authors say arguing about ownership is futile and instead invite readers to cook the foods that evoke the city. The book in fact opens with an anecdote of a near-identical side dish prepared by both authors’ families in childhood.
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