UC Press staff cook the book: New Mediterranean Jewish Table potluck

“A cookbook that educates as well as inspires.”—New York Times

With the critical mass of media coverage for Joyce Goldstein’s new cookbook, the New Mediterranean Jewish Table: Old World Recipes for the Modern Home, some UC Press staff members were indeed inspired to get cooking themselves!

The cooks gathered for a celebratory potluck lunch last week, fortuitously aligned with the beginning of Passover.

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The photos do not do justice to all the bright colors and flavors, but the dishes we feasted on were the following:

  • Red Pepper, Walnut, and Pomegranate Spread (Muhammara)
  • Turkish Nine-Ingredient Eggplant Salad (Dokuz Türlü Patlıcan Tarator)
  • Cucumber and Yogurt Salad (Cacık)
  • Beets with Yogurt (Borani ye Laboo)
  • Chickpea Purée with Tahini Dressing (Hummus ba Tahini)
  • Turkish Lentil Salad (Adas Salatası) with Mint Vinaigrette
  • Lebanese Bulgur and Parsley Salad (Tabbouleh)
  • Persian Yogurt Soup with Chickpeas, Lentils, and Spinach (Ashe Sbanikh)
  • Fried Eggplant with Sugar (Papeyada de Berenjena)
  • Tunisian Passover Stew with Spring Vegetables (Msoki)
  • Orange Custard (Flan d’Arancia)
  • Olive Oil, Orange, and Pistachio Cake
  • Greek Yogurt Cake (Yaourtopita)
  • Purim Butter Cookies (Ghorayebah)

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Join in with sample recipes from the book, such as Hazelnut Sponge Cake; Persian Yogurt Soup with Chickpeas, Lentils and Spinach; Fish with Green Tahini, and Moroccan-Inspired Honeyed Eggplant.