The following recipes in JERUSALEM by Yotam Ottolenghi and Sami Tamimi can be made without gluten and the top nine food allergens*.
*Only nine foods are responsible for about 90% of food allergies in the United States. They are: wheat, milk, soy, egg, peanuts, tree nuts, fish, shellfish, and sesame. These recipes can easily be made without those top allergen ingredients.
The specific recipes below have been audited. It’s important you understand that your version (of the same recipe) may not follow Without Options guidelines.
Full recipes are found in the cookbook (they’re not mine to share), but you can borrow a copy from your local library or purchase your own here.
KEEP IN MIND: I’ve only audited the main recipes — author notes, variations, and serving suggestions may contain gluten & the top allergens.
You are responsible for sourcing safe ingredients. Check out my Food Label Guide to learn how.
Recipes with an asterisk * can also be made vegan.
MIXED BEAN SALAD pg 42*
SPICY CARROT SALAD pg 65*
CHARRED OKRA WITH TOMATO, GARLIC & PRESERVED LEMON pg 74*
BURNT EGGPLANT WITH GARLIC, LEMON & POMEGRANATE SEEDS pg 79*
ROASTED POTATOES WITH CARAMEL & PRUNES pg 86
BALILAH pg 102*
CANNELLINI BEAN & LAMB SOUP pg 135
TURNIP & VEAL “CAKE” pg 156
RUTH’S STUFFED ROMANO PEPPERS pg 165*
JERUSALEM MIXED GRILL pg 174
BRAISED QUAIL WITH APRICOTS, CURRANTS & TAMARIND pg 176
SAFFRON CHICKEN & HERB SALAD pg 188
CHICKEN SOFRITO pg 190
BAHARAT pg 299*
HARISSA pg 301*
ZHOUG pg 301*
PILPELCHUMA pg 302*
PRESERVED LEMONS pg 303*
QUICK PICKLED LEMONS pg 303*
PICKLED CUCUMBERS WITH DILL pg 304*
PICKLED MIXED VEGETABLES WITH CURRY pg 307*
PICKLED TURNIP AND BEET pg 307*
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether in a recipe or on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
