June bloom calls for a heavenly spiced comfort meal from Jerusalem!
Reaching for inspiration from my favorite cook book “PLENTY” by one of my many favorites chefs - Yotam Ottolenghi.
1. Roasted Eggplant with Curried Yogurt
Eggplant is cut in half and roasted with olive oil and thyme. Served with garlicky curried yogurt and caramelized onions. Topped with sweet pomegranates and Za’atar.
2. Zucchini & Hazelnut Salad
It is a beautiful combination of grilled zucchini, fresh basil, Parmesan cheese, toasted hazelnuts, drizzled with Meyer Lemon oil.
3. Mejadra
Jerusalem’s version of rice and beans. It’s spiced with cinnamon, allspice, roasted coriander and cumin. Topped with handful of crispy caramelized onions and potato slices.
This tops ANY restaurant meal! Why would anyone want to go out dinner!
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