Zhoug: Another Chili Paste from Jerusalem

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Chili pastes are all the rage these days with the Asian varieties like sriracha taking the biscuit for most people. And I can’t disagree, sriracha has depth of flavor rather than just pure heat and makes the best. chicken. wings. ever. But stepping a bit further west to the Middle East, the condiments stashed at the back of Jerusalem are full of interest and intrigue and there’s more plenty of spice for chili lovers too.

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Pilpelchuma: Jerusalem’s Chili Paste

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Ah, January. Everyone is writing about getting healthy, eating kale, putting the bottle down and keeping the butter knife at bay. This post is not denying the value of any of that − I mean, who doesn’t love kale? But when the dark winter days start getting to you and you find your fingertips trembling over a stack of dusty takeaway menus, reach for a jar of this stuff. It’ll put a spring in your step and a smile on your face − it might be a pretty good cure for a stuffy nose too.

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‘Jerusalem’, more than a type of artichoke

Jerusalem (A Cookbook) by Yotam Ottolenghi and Sami Tamimi

Those of us in the realm of food cannot help to have noticed the craze over Jerusalem (published September 6, 2012), written by Yotam Ottolenghi and Sami Tamimi. Everywhere you look in the food-osphere there are posts about za’tar, barberries and zhoug. If you’re like me, you sensed the trend and subtly dropped hints to the powers that be (i.e. the husband) that this cookbook might be ‘worth a shot’, ‘an interesting read’ or even ‘useful’. All the while secretly dreaming of flipping through its colourful pages and hunting out its foreign ingredients from dodgy web shops. My particular powers that be have so far ignored my plight, although it is oh so obvious, but seeing others’ posts about recipes from this book has only strengthened my will.

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