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    Cookbook author Bonnie Stern credits the team with detonating the myth that Middle Eastern food is all hummus and kebabs: “They’ve introduced date honey, pomegranate molasses and spice blends in a sophisticated way.” The food resonates with how people want to eat now, says Alison Fryer, manager of Toronto’s Cookbook Store: “It’s visually stunning, served family-style, and relatively easy to make for two or a dinner party of 20.

    People like that it feels new, which is ironic given it’s such an ancient cuisine.” Ottolenghi and Tamimi also share a cinematic back story.

    Their paths didn’t cross until 1999, when they were working in London as chefs.

    In 2002 they teamed to open the first of four “Ottolenghi” delis; a restaurant, Nopi, followed.

    Their first cookbook , an homage to the food of their boyhoods published last year, became a classic.

    Paul made “turkey & zucchini burgers with green onion & cumin” and the “Sabih” chopped salad.

    I looked at the 140-character limit with frustration—and typed “roasted cauli-hazelnut salad / lamb-stuffed eggplant / salmon in that red sauce / any page at random.” Before long his feed was ablaze with responses from other zealots.

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