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We are wild about rustic Italian food, adore the assertive flavors of authentic Asian cuisine and appreciate the finesse of fine French cooking. We would never have broadened our culinary explorations to Jerusalem, however, were it not for Yotam Ottolenghi and Sami Tamimi. In their aptly titled new cookbook, Jerusalem, the authors explore the culturally diverse cuisine of their birthplace--and prove that there’s more to it than baba ghanoush and hummus. After spending a leisurely afternoon with the beautiful book, we decided to dive in by making this aromatic roasted chicken. Served with cooked rice or bulgur, it’s a sweetly comforting weekend meal.
Check out Ottolenghi’s previous cookbook, Plenty, for more Middle Eastern-inspired recipes.
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