“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.

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