Yotam Ottolenghi's Eggplant with Buttermilk Sauce.(Jonathan Lovekin)

It’s safe to say no cookbook has had as much cultural impact in recent years as Jerusalem: A Cookbook, a collaboration between Jerusalem-born, London-based chefs Yotam Ottolenghi and Sami Tamimi. Reviewing it in October for Tablet, Carol Ungar called the cookbook “a work of edible anthropology” and a “nostalgia trip for the authors.” The Jerusalem craze has gotten so pervasive, and the responses to it so uniformly positive, that last month the Scroll’s Adam Chandler asked, not entirely hyperbolically, if the cookbook could bring about Middle East peace.

It hasn’t so far, but it may save Rosh Hashanah dinner yet. Ottolenghi shared a Middle Eastern-inspired Rosh Hashanah dinner menu with the folks at Epicurious, and it has us thinking the High Holidays can’t get here soon enough (minus the whole fasting part). Highlights are the Eggplant with Buttermilk Sauce, Roast Chicken with Saffron, Hazelnuts, and Honey (though it’s no Joan Nathan’s roast chicken), and Apple and Olive Oil Cake with Maple Icing

What’s your go-to Rosh Hashanah recipe?

Related: The Taste of Jerusalem
Israeli Chefs Bring a New Spin on Middle Eastern Food to America
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