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As we’ve noted before, Israeli restaurants are starting to gain wide popularity in the United States and abroad. Between spice baron Lior Lev Sercarz, Los Angeles small plates master Micah Wexler and the most popular chef in Philadelphia not named Marc Vetri Mike Solomonov, the public is starting to take notice — and is booking in bunches. But bringing the traditional Israeli flavors into home kitchens — dishes like seabass with harissa and rose, roasted chicken with clementines and roasted root vegetables with tahini — is still kind of foreign to the home chef.  

Enter Yotam Ottolenghi and Sami Tamimi, two chefs and cookbook authors who have teamed up with a new book, Jerusalem, with the hopes of exposing the flavors of their native city. Here are two videos that make us extremely happy about cooking roasted sweet potatoes and tabbak this fall.

Making Roasted Sweet Potatoes and Fresh Figs

Making Tabbak