Jerusalem

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.

I got my sister this cookbook for her birthday last month. This weekend, I told her to pick out some recipes, send me a grocery list, and we would cook. When she texted me the list, I was excited to see a new ingredient, "Za'atar". This spice blend is basically the herbs de provence of the Middle East. I had a terrific time at the Mediterranean market, discovering new cheeses, grains, and syrups. The trip made me excited to learn more about Mediterranean cooking and try new foods. 

The recipe we started with is lengthily titled, "Roasted butternut squash & red onion with tahini & za'atar". The photo above was pictured in the book. The red onions really shine in this dish, and the blend of za'atar spice with the tahini provides a soft touch of earthiness and sesame. Not only is this a supremely flavorful dish, but the hardest part is finding a grocery store that carries za'atar. 

 

our happy little version

Roasted Butternut Squash & Red Onion with Tahini & Za'atar

(From Jerusalem: A Cookbook by yotam ottolenghi & sami timimi)

 "This is a highly versatile dish that is quite simple to prepare but boasts some very substantial flavors." - Jerusalem: a cookbook

Ingredients:

• 1 large butternut squash, cut into 2 1/2 inch long wedges
• 2 red onions, cut into 1 1/4 inch wide wedges
• 3 1/2 tablespoons olive oil
• 1 1/2 tablespoon light tahini paste
• 1 1/2 tbsp lemon juice
• 2 tablespoons water
• 1 small clove garlic, crushed
• 3 1/2 tablespoons pine nuts
• 1 tablspoon za'atar
• 1 tablespoon coarsley chopped flat-leaf parsley
• salt & pepper to taste

Instructions: 

preheat over to 475 F Version

 

step one.
    Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool. 

step two.
   To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

step three.
   Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve.
   Spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley. 

"Tahini sauce is quite dominant. Although we love this you may want to use a little less of it when finishing the dish. Just taste it an decide." - Jerusalem: a cookbook

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool. To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.
To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley.

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs
Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley.

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs
Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.
To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley.

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs
To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley.
Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs
Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool. To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.