The boys and I spent the last week of the summer in exodus at my parent's house in Easton Maryland. And it was there, with little to do except play Pokemon, that I discovered Ottolenghi's Jerusalem cookbook (on my mom's bookshelf). I spent the next few days cooking almost exclusively from it and realized that many of the recipes I had stored on my Paprika app or noted in Food52 were actually adapted from this book: Food52's "genius" humous is actually the traditional Israeli recipe for humous that uses dried chickpeas and ice water. (I made about 10 cups of it by accident but we all wound up eating all of it--it's that good.) See recipes and pictures of humous-making in the previous post!
I also made these turkey meatballs—minus the zucchini (err courgette) since I knew Nate wouldn't eat them if they were green and of course he didn't eat them anyway. And twice I tried the Fattoush salad which was so much better when I substituted kirby pickles for fresh cucumbers. Loved the creamy nan which soaks up the yogurt dressing.