Our cookbook of the week is The Palomar Cookbook: Modern Israeli Cuisine, by restaurateur Layo Paskin and head chef Tomer Amedi of the Michelin Bib Gourmand-winning London hot spot The Palomar. “You can think of this as a deconstructed Baba Ganoush,” chef Tomer Amedi writes of his recipe for burned eggplant with tahini and pomegranate. Drizzle the White Tahini Sauce on top, sprinkle with the pomegranate seeds and the chopped cilantro and drizzle with a little more olive oil. Makes: 2¼ cups (550 mL)1 cup (250 mL) tahini paste¾–1 cup (175-250 mL) ice-cold water¼ cup (50 mL) freshly squeezed lemon juiceSalt, to taste1. Excerpted from The Palomar Cookbook: Modern Israeli Cuisine by Layo Paskin and Tomer Amedi.

Source: National Post June 05, 2017 12:56 UTC