In James Nutt’s documentary JERUSALEM ON A PLATE Yotam Ottolenghi undertakes an immersive culinary journey through the streets of his childhood. To the director’s credit the experience is exceedingly mouth-watering on screen and almost as immersive for the audience as it is for the Israeli-born chef and restaurant owner.
Nutt takes a hands-off approach, choosing to observe rather than to interfere which gives the film an organic, natural quality. From street food to fine dining, Ottolenghi and Nutt tease out the relationship between food, culture and politics in the Muslim, Jewish, Christian melting pot that is the city of Jerusalem. From the offset Nutt’s moving close-ups throw us into the hustle and bustle, the clamour and vibrancy of the market place, the street stalls with freshly deep fried falafel.
Whilst Ottolenghi is principally in search of new ideas, techniques and recipes to inspire his new book, Jerusalem, he does not deny us the occasional foray down memory lane. He tells us of his teenage years hanging out with friends in the Arab area of town, drinking a milky concoction flavoured with ginger, cinnamon, walnuts and coconut accompanied by a cheeky cigarette.
Ottolenghi and Nutt tease out the relationship between food, culture and politics in the Muslim, Jewish, Christian melting pot that is the city of Jerusalem.
The documentary and its narrator eat their way from tradition to innovation, from segregation to fusion. Ottolenghi visits both Muslim and Jewish bakeries, learns hundred-year-old recipes and observes different cultural traditions. Yet as the documentary progresses a new focus is found – a cross-cultural food revolution, a culinary fusion that is slowly uniting disparate communities against religious and political odds.
The political tension of Jerusalem cannot be contained by the documentary; it surfaces and is reflected in every dish sampled, and every recipe shared. Yet food is more than just a mirror to this society; as the end of the documentary suggests it becomes a powerful diplomatic tool inspiring hope and unity in the wake of a history of conflict.
httpvh://www.youtube.com/watch?v=8ebm83N5Rw4
Fascinating and love the sound of the milky, cinamon, ginger drink!
He was probably talking about Sahlab – here’s the recipe!
Ingredients:
3 cups milk
1 cup sugar
1/2 cup cornflour
3/4 cup water
1/4 cup raisins
1/4 cup shredded coconut
1/4 cup chopped walnuts
1 teaspoon cinnamon
Directions:
In a small mixing bowl, dissolve the cornstarch in the water and set aside.
In a heavy saucepan, bring the milk to a boil over low to medium heat.
As soon as the milk boils, reduce the heat.
Stir in the sugar, and allow the milk to simmer until the sugar has dissolved.
Slowly pour the cornstarch mixture into the milk, making sure to whisk rapidly to prevent the milk from sticking to the bottom of the saucepan. The milk will gradually thicken.
When it reaches the consistency of a thick gravy, remove from heat.
Pour sahlab into decorative small bowls, glasses, or mugs.
Sprinkle with raisins, coconut, chopped nuts, and cinnamon.
Serve hot.