One of the gifts I received this past holiday season was a copy of Yotam Ottolenghi and Sami Tamimi’s cookbook, “Jerusalem.” Both Ottolenghi and Tamimi grew up in the city of Jerusalem, and, though Ottolenghi is Jewish and Tamimi is Arab, they became — in their own words — “close friends and then business partners.”
When string bean season started here in New York a couple weeks ago, I turned to Ottolenghi and Tamimi’s book for ideas. There I found a wonderful recipe using a variety of string beans, garlic, onion, fresh herbs, cumin, and coriander seeds. When tossed together, this hodgepodge of flavors create a beautiful and harmonious dish.
With the conflict rearing its ugly head in Israel again, I can only dream that Ottolenghi and Tamimi’s friendship will become as inspirational for the world as their cookbook has become for me.