Jerusalem on a Plate

ÖZET

Yotam Ottolenghi returns to his place of birth, Jerusalem, to explore the city's culinary culture. He begins in the Old City, sampling the Palestinian fast foods such as falafel and hummus he remembers from his childhood, before going west to find out how immigration from the Jewish diaspora has altered the area's cuisine. He tries stuffed aubergine with cinnamon, as well as fiery zhoug from the Lebanon and learns how to make kibbeh soup, a staple of Sephardic Jewish cooking.