Jerusalem

From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), this book presents Ottolenghi dishes.

Din retete de supe (ciorba picanta de frikkeh cu chiftelute), carne si peste (pui cu ceapa caramelizata si orez cu cardamom), legume si salate (salata picant de sfecla rosie, praz si nuca), leguminoase si boabe (orez sofran cu arpas si fistic), la prajituri si deserturi (tort cu clementine si sirop de migdale), aceasta carte prezinta preparatele Ottolenghi.