I’m a huge fan of Yottam Ottolenghi and Sammi Tamimi’s Jerusalem cookbook. Full of stories from their hometown, it is brimming with delicious recipes using fresh ingredients from the whole of the East Mediterranean. Working at Gourmet Goat and learning about the food of the area from Nadia who grew up in Cyprus, it was great to see the familiar ingredients and learn even more about the food of the region.
One recipe that stood out for me straight away was the Pistachio Soup which looked rich and creamy but also savoury. I immediately thought of the fragrant rose petal jam which the Mango Girls had sent me. The decadent, nutty soup cut through with sweet jam with rose petal pieces. It had to work!
Below is the recipe from the Jerusalem book slightly modified to work with the jam. I added some chopped nuts to the top for crunch and served the soup in an espresso cup (because that’s the kind of guy I am). Its so good but you only need a small portion so you can savour every spoonful.