Cookbook: Middle East Peace via Hummus?

Could hummus be the dip to Middle East peace? Israeli celebrity chefs Yotam Ottolenghi and Sami Tamimi would like to think so.

With the publication of their new cookbook, Jerusalem, they offer recipes that celebrate both Israel’s agricultural bounty and its bounty of cultures: Jewish, Muslim & Christian.

I’d invited friends over for dinner whose kitchen is being renovated and they gave me the cookbook, a sumptuous volume of 120 recipes and exquisite photographs and commentary about history of the city, its peoples and foods. The book could easily adorn a coffee table as well as a cookbook shelf.  Unknown

I don’t buy cookbooks often, using the Internet for recipes if I need one or combing through a file box, folders ragged and recipes worn and mostly untried.  I collect recipes the way I collect knitting patterns. To use them all, I’d need a few more lifetimes.

I’m thrilled with this gift. I can’t wait to try the recipes, many which include eggplant and exotic spices.

Reading Jerusalem reminds me of my visits to the city.  Looking at the photographs, seeing the familiar sights, I feel a connection. I’ve walked the narrow, stone passageways of the Old City; browsed the shops, savored the sights and smells of the shuk, it’s produce beckoning. Mountains of spices, especially the za’atar, an herb also known as hyssop often mixed with sesame seeds, slowed my stroll; I had to sample everything. Piles of fruits, both fresh and dried, stacks of breads, racks of meats and fish and gorgeous vegetables grown year-round further tempt the palate.  Street food abounds: falafel, shawarma (lamb roasted on a rotating spit, served in pita bread), fresh-squeezed pomegranate juice, pastries and ice cream. The city is food heaven.

Spices_640

Then there’s hummus.  It’s a national staple, served upon sitting in a restaurant with warm pita bread.  When my son Nathan spent part of his year on a farm, he ate it every meal.

The authors, both born in Jerusalem in 1968, Sami in the Muslim east and Yotam in the Jewish West, met while working in London.  Jerusalem is home, despite not living there for more than 20 years, and its food the backbone of their culinary arts.

“Hummus… has become an obsession… “ They write in the introduction.   The chickpea -based dip has its own discussion, “Hummus wars.” In true Middle Eastern fashion, there’s disagreement about which culture invented the ubiquitous spread.  Like New Yorkers arguing about where to find the best pizza, Jerusalemites debate the merits of the hummusia, a simple eatery, usually open from breakfast to late afternoon.

Their basic recipe calls for chickpeas (soaked and cooked with baking soda, chopped in a food processor with tahini (sesame) paste, lemon juice, garlic and salt.  I’ve been making homemade hummus for years and usually use canned chickpeas.

The writers acknowledge the fractured politics of the region, and wonder if it will ever be resolved. “It is sad to note how little daily interaction there is between communities, with people sticking together in closed, homogenous groups. … It takes a giant leap of faith, but we are happy to take it- what have we got to lose? – to imagine that hummus will eventually bring Jerusalemites together, if nothing else will.”

Food for thought.

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About cyclingrandma

I was a journalist (Danbury News-Times, Ct), before becoming a teacher, and continue to write for professional journals. I have written several study guides for Penguin Books and write for Education Update, a newspaper based in New York City. (www.educationupdate.com). I’ve interviewed many authors, college presidents, and scientists. I wrote “The Kentucky Derby’s Forgotten Jockeys” for Smithsonian Magazine's website, www.smithsonian.com. (April, 2009). Two essays have been published in book anthologies; one for Wisdom of Our Mothers, (Familia Books) and the other in “College Search and Parent Rescue: Essay for Parents by Parents of College-Going Students.” (St. Martin’s Press). I was a middle school Language Arts teacher for more than 10 years and have just completed a five year grant position under No Child Left Behind in Newark, NJ public schools. I have three children, two daughters-in law, and six grandchildren. I'm an avid cyclist, knitter, cook, and reader. I love theater, museums, and yoga.
This entry was posted in Books, commentary, food, health, Judaism, Recipes, travel, Writing. Bookmark the permalink.

13 Responses to Cookbook: Middle East Peace via Hummus?

  1. Lovely. Food has a way of bringing us together. Arguments over the best fried chicken, pecan pie or donuts. We often wish political disagreements could be so easy. Especially after the most recent news. In my family deciding on the best pound cake recipe and arguing over whether it was sour cream or extra eggs or the way the butter was whipped was the secret to light and moist cakes.

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  2. mercyn620 says:

    Perhaps hummus competitions could replace military battles and culinary training replace military training.

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  3. judy says:

    I have piles of recipes too…waiting to be tested! Yay for hummus!

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  4. Love this Lisa! I should send it to Principessa for Hanukkah! 😉

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  5. Food for thought indeed. Jeruselam is definitely a city I want to visit one day! Oh I love hummus! I’ve never made it before though, I should google it and try it. 🙂

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  6. SMB says:

    Wonderful!

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  7. tchistorygal says:

    mmmm hummus! I like Mercy’s idea. I’ve always purchased my hummus, but that sounds pretty simple. I love falafel and shawarma , too. Yum, you are making me hungry. I’d better get out and cycle so I can go eat!!! Marsha 🙂

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  8. I love falafel but have never made it. Not that much into frying. Very easy to make homemade hummus and it tastes great.

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  9. Pingback: Cook Book Shelf Recipe Drawer

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