Honey & Co.: The Cookbook

by Itamar Srulovich, Sarit Packer

Overview

After falling in love through their shared passion for food, Itamar Srulovich and Sarit Packer launched Honey & Co., one of London's hottest new restaurants, in 2012. Since opening the doors, they have created exquisite dishes, delectable menus, and an atmosphere that's as warm, inviting, and exotic as the food they serve.

Recipes include spreads and dips, exquisitely balanced salads, one-pan dishes, simple fragrant soups, rich Persian entrees, the tagines of North Africa, the Sofritos of Jerusalem, and the herb-infused stews of Iran. Honey & Co. brings the flavors of the Middle East to life in a wholly accessible way, certain to entice and satisfy in equal measure.

"Honey & Co.'s food — taking its cue from generations of dedicated home cooks — captures everything that is generous, hearty, and delicious in the Middle East."-Yotam Ottolenghi

Product Details

ISBN-13:	9780316284301
Publisher:	Little, Brown and Company
Publication date:	05/05/2015
Pages:	304
Sales rank:	468,938
Product dimensions:	7.60(w) x 10.10(h) x 1.00(d)

About the Author

Itamar Srulovich was born and raised in Jerusalem, cooking since the age of five and trained on the job in various places in Tel-Aviv. Itamar worked as the head chef under successful restauranteur Yotam Ottolenghi before opening Honey & Co. He is very happily married.

Sarit Packer has been cooking and baking since she was five, trained at Butlers Wharf and at the Orrery under Chris Galvin. Sarit is married quite happily to Itamar Srulovich but keeps her maiden name for obvious reasons.

Table of Contents

Welcome 001

Basic instructions - the way we work 008

Base recipes 012

Sweet spice mix 012

Baharat- savory spice mix (aka "Sarit spice" at Honey & Co) 012

Whole preserved lemons 014

Preserved lemon slices 015

Tahini 016

Zehvg 016

Everything 017

Mesze 019

Raw & Cured 022

Uri buri prawns 024

Lamb kubbe nia 027

Sea bream kubbe nia 027

Sardines cured in vine leaves 028

Mackerel cured in oil 032

Cured sea bream with pomegranate juice & cumin 034

Fresh vegetable mezze 35

Canned & pickled 036

Cucumber pickle 038

Sweet beet pickle 040

Moroccan carrot pickle 041

Canned peppers 043

Canned artichokes 046

Pink turnip pickle 047

Turmeric cauliflower pickle 048

Pickled chilies 049

Bread 050

Some general notes on our bread recipes 052

Pita 056

Bukhari bread 058

Potato bread 061

Ashtanur- griddle bread 062

Lavoush 064

Milk bun 067

Dips, spreads and purées 070

Hummus 072

Mashawsha 075

Dinosaur eggs 076

Matbucha 077

Butternut & tahini dip with roasted hazelnuts 079

Celeriac puree with burnt yogurt 080

Zucchini dip with yogurt & mint 081

Muhamra 082

Baba ganoush - eggplant & tahini dip 085

Labaneh 087

Baked & fried 088

Falafel 092

Jerusalem-style falafel (one for Itamar) 093

Haifa-style falafel (one for Sarit) 093

Yemeni-style falafel (one for the family roots) 094

Carrot & butternut fritters 096

Zucchini & herb fritters 099

Feta & spring onion bouikos 101

Borekitas 103

Cracked 106

Basic bulgar wheat 108

Tomato & pomegranate tabbouleh for high summer 108

Apricot & pistachio tabbouleh with orange blossom 110

Crunchy root vegetable tabbouleh for winter 112

Green tabbouleh salad for spring 113

Couscous & chickpeas in ras el hanut spice 114

Kisir 116

Fresh salads 119

Fig, goats' cheese & honey salad 123

Tomato & za'atar fatoush 124

Beets & plums in a rose & walnut dressing 127

Artichokes & kashkaval with pine nuts 128

Jerusalem water salad 129

Spring salad 130

Watermelon & feta 131

Big Itzik 132

Poached quince with curd cheese & honeyed hazelnuts 134

Peaches & goats' cheese with roasted almonds 137

Light dinners 139

Lamb siniya 142

Sea bream with grapes, cucumber & yogurt 145

Beefkofta 146

Pomegranate molasses chicken with bulgar wheat salad 148

Prawns in orange, tomato & cardamom 150

Lamb salad with Georgian plum sauce 153

Mint & lemon chicken with apricots & potatoes 154

Red mullet with artichoke & preserved lemons 156

BBQ beef with tomato salad on griddle bread 158

Pan-fried chicken liver with grapes on griddle bread 161

Roasted sea bream with spring onions on griddle bread 162

Rolled & wrapped 165

Beet kubbe soup 168

Whole stuffed chicken with freekeh, almonds & pine nuts 170

Gundi 173

Stuffed vine leaves 174

Stuffed (wedded) sardines 176

Mishmishiya 178

Makshi - stuffed peppers with beef & rice 179

Meatballs with peas, mint & yogurt 180

Meatballs in a sweet, sour & spicy tomato sauce 182

Dushpra - cherries, lamb & sweet spice dumplings 185

Slow cooked 187

Slow-cooked lamb shoulder with plums & roses 191

Short ribs with dates, date molasses & potatoes 192

Ox cheeks with quince & bay leaf 195

Oxtail sofrito 196

Patlican - lamb & eggplant stew 197

Octopus in meshwiya sauce with celery salad 200

Musakhan 202

Madfunia 204

Chicken pastille 206

Lamb shawarma 209

Veggie 211

Mujadra with salad & tahini 214

Mushroom & cumin sfiha 217

Medias - zucchini filled with lemon rice & currants 218

Israeli couscous, peas, preserved lemon, mint & goats' cheese 220

Butternut stew with dumplings 222

Cauliflower "shawarma" 225

Vegetarian moussaka 227

Badargani - eggplant rolls filled with walnuts & pomegranate 229

Eggplant sabich 231

Savory cheesecake 232

Dessert 235

Basic pastry instructions 238

Feta & honey cheesecake on a kadaif pastry base 239

Chestnut cake with salted caramel sauce 242

Marzipan & almond cakes with roasted plums 244

Saffron & lemon syrup cake 247

Honey parfait 249

White chocolate, pine nuts, olive oil & candied lemon zest 250

Chocolate, cardamom & bitter orange 252

Yogurt mousse with cherry & pomegranate granita 255

Cherry, pistachio & coconut cake 257

Marzipan cookies 258

My version of a maamool cookie 260

Drinks 263

Cold drinks 266

Base sugar syrup 266

Orange blossom iced tea 267

Lemonade 268

Elderflower cordial 269

Roasted strawberry & rose iced tea (for spring) 270

Jasmine & green melon iced tea (for summer) 271

Plum & vanilla iced tea (for autumn) 272

Quince & cinnamon iced tea (for winter) 273

Hot drinks 274

Hot cinnamon & rose infusion 274

Persian lemon & fennel infusion 275

Mint tea 275

Turkish coffee 276

Thanks 278

Index 282

Editorial Reviews

"Honey & Co's food—taking its cue from generations of dedicated home cooks—captures everything that is generous, hearty, and delicious in the Middle East. 'Soul-food' has never been more appropriate."—Yotam Ottolenghi

"Even a few minutes in Honey & Co. can feel like a sojourn in the Middle East."—Nicholas Lander, The Financial Times

"The ingredient that is in every mouthful, that isn't on the menu, is the huge dollop of home-made love."—AA Gill, The Sunday Times

'The recipes are as reliable, imaginative and savoury as you'd hope from Ottolenghi alumni, but the other big draw is the narrative...as good a read as it is a meal primer. Read it from cover to cover, but see if you aren't immediately tempted into the kitchen by page 1.'—The Guardian (UK)

From the Publisher

★ 07/01/2015
Before opening Honey & Co., a Middle Eastern restaurant in London, husband-and-wife duo Srulovich and Packer worked as head chef and pastry chef at Ottolenghi (see above). They begin here with basic recipes (e.g., spice blends, tahini) and six categories of small plates and continue with fresh salads and other courses, including desserts and drinks. (LJ 5/15/15)

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