Chef Ottolenghi's Turkey-Zucchini Patties with Sour Cream-Sumac Sauce

While I have an extensive cookbook collection that requires weeding in the range of 30-50 cookbooks every few years, I rarely use these cookbooks for cooking.  I read them, inspired by great food writing and infused with new knowledge of different flavor combinations and cooking techniques.

There are three exceptions to my not-cooking-from-the cookbook rule: the Barcelona Cookbook by my friend Andy Pforzheimer, David Chang's Momofuku, and now Jerusalem by Yotam Ottolenghi and Sami Tamimi.

Jerusalem is an exceptional cookbook, a book that comes around only once in a blue moon. It manages to capture with much love and respect the melange of cultures, religions, and food that characterize a city mostly seen through the lens of conflict. I couldn't help but cook from this cookbook to experience for myself this vibrant, colorful world through Ottolenghi's eyes.

Today's adventure was turkey-zucchini patties seasoned with cumin, cilantro, and mint. The shredded zucchini adds moisture and makes the patties juicy and tender.  I particularly enjoyed the sour cream and sumac sauce, lemony and fresh.  I don't use sumac all that much in my cooking, but I believe it will play a bigger role in my kitchen from now on.

For the recipe, click here.

Ottolenghi's Lamb Kofte with Tahini Sauce and Pine Nuts

I'm not that familiar with Middle Eastern food, other than going to Layla's Falafel, a local eatery where I live.  I've been bowled over with Chef Ottolenghi's cookbook, Jerusalem, however, so I want to learn to make this delicious and fresh food at home.  I went and bought preserved lemons, sumac, and Greek yogurt, to add to the za'atar, tahini and dried chickpeas I already had in my kitchen.

I am ready.

Today I made Ottolenghi's basic hummus and his lamb kofte, which is flavored with warm spices like allspice, cinnamon, and nutmeg.  We ate the kofte wrapped in a warm pita slathered with tahini sauce, diced cucumber and tomatoes, and sprinkled pine nuts. My family declared it delicious.

For the recipe, click here.

Ottolenghi's Green Pancakes

I am currently obsessed with Chef Yotam Ottolenghi.  For Christmas, my sister-in-law gave me Thomas Keller's French Laundry Cookbook.  Since I had it already, I returned it and decided to get Ottolenghi's first cookbook, Ottolenghi. I was hooked.  I immediately ordered his other two cookbooks, Plenty and Jerusalem, and that was it.  I was gone -- hook, line and sinker.

What gets me about Ottolenghi's cooking is that he makes vegetarian food fun.  I've always been one of those hard-core carnivores, even though I wished I could make it through Meatless Mondays.  I've always been a bit prejudiced about vegetarian food, thinking it carb-, dairy-, and cheese-filled fare. I'd rather have bacon.

Ottolenghi's vegetarian recipes captivated me with their vibrant and flavorful personality.  The veggies are the stars instead of carbs or cheese with veggies as an afterthought. They are not goopy. 

These green pancakes are a great example of Ottolenghi's genius.  Light and filled with scallions and spinach, Ottolenghi accents these with a lime butter.  I opted for a squeeze of lime juice, and they were scrumptious.

Definitely worth a try.

Click here for the recipe.