Written by two men from different parts of the city, Jerusalem is packed with lovely stories, rich history, and stunning photos. In fact, the first time I cracked it open I sat and read it like a normal book. It is full of colorful stories that provide a peek into two very different cultures and all of the ways those cultures combine in a kaleidoscope of culinary joy.
It was impossibly difficult to choose which recipe to try first. So I just chose based on what ingredients were readily available. The great thing is that so many of the ingredients were already in my pantry - chickpeas, paprika, couscous. Once I got started, inspiration swept through me. The flavors and textures were just fantastic.
In a large, deep skillet heat oil and saute onion, garlic, a pinch of salt, cumin, paprika, and cinnamon until onion is soft and spices are fragrant. Add lamb, parsley, tomato paste, pine nuts, lemon juice and sugar. Cook until lamb is browned. Serve on flatbread with tahini. You could also add some rice or couscous for some extra texture.