If you love modern Jerusalem cuisine, you will absolutely love The Palomar.
Nestled in the heart of Soho in London, The Palomar offers modern Jerusalem cuisine with recipes influenced by the rich cultures of Southern Spain, North Africa and the Levant.
The Palomar Cookbook has a collection of impressive recipes that are nothing short of extraordinary. Written by the staff at The Palomar, including Head Chef Tomer Amedi, Executive Chef Yossi and Pastry Chef Yael, the cookbook boasts an incredible assortment of flavours, from Spinach Gnocchi cooked in in Goat’s Yogurt (a recipe we also tried and loved) to very much loved traditional recipes like Tapenade.
🕑 15 minutes
- makes 300ml
- 250g pitted Kalamata olives
- leaves from 1 sprig of thyme
- 1 tsp soy sauce
- 1 tbsp olive oil
- 1 tbsp vegetable oil (plus extra for covering)
– Put all the ingredients except the oils in a blender and blend until well combined. Then while continuing to blend, add the oils gradually.
– Transfer to a sterilized airtight container and add more oil to cover. It can be kept in the fridge for up to 2 weeks. Make sure whenever you use it that you cover it with some extra oil, as this will help the tapenade to stay fresh and last longer.
Spread it on freshly baked bread, toast, focaccia… whatever you spread it on, this Tapenade has the power to elevate anything.
We have recently come to the realisation that sauces and spreads are very important. Surely, bread is good on its own, but top it with some tangy, beautifully seasoned Tapenade and it’s a hundred times better.
Take the glorious Kubaneh served at The Palomar in Soho, this soft, warm and pillowy bread is everything, pair it with the tahini sauce and it’s heavenly.
Still not sold? The Palomar Cookbook has and incredibly rich and varied selection of recipes, granted some are a bit more difficult than others, but that’s just a small price to pay for the beautiful feast that will await you.
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