Ottolenghi

  • Baked seafood with tomatoes and Turkish cheese

    This casserole is a serious eruption of flavours, the cheese and raki giving it a proper Turkish bent. You can prepare it in advance and, just before serving, dip the seafood in the sauce and pop in the oven. Serve with bread to mop up all the juices. Serves four...
  • Turkish style vegetables with yoghurt and green chilli oil

    Ok, the vegetables are fried here, which isn’t everyone’s idea of a light, salady supper, but trust me, this will taste as fresh and refreshing as can be. And if you make sure the oil is hot enough, the veg don’t necessarily soak so much oil. When served with bread...
  • Braised artichokes with freekeh grains and herbs

    This artichoke concoction – very green and very fresh – makes springtime seem well worth waiting for, even from the thick of a gloomy and wintery distance. I you can’t get freekeh use bulgar wheat but cook it for only 5 minutes, before draining and refreshing. Serves four 4 large...
  • Lahmacun – Turkish pizza with spicy minced beef and salad topping

    My version on this classic, seen throughout the Middle East, is salty and sour and pretty rich. It’s quick to make and easily turns into both adults’ and children’s food of choice. Serves Makes 4 large or 12 small snack size pizzas Topping 250g minced beef 1 medium onion, finely...
  • Barbecued leg of lamb with almonds and orange blossom

    This looks fantastic when served on a large platter over a bed of fresh parsley – leaves and stalks. You can sear the meat, grill the peppers and make the sauce (without the herbs) – all in advance, then finish the meat and add the herbs to the sauce at...
  • Couscous with grilled cherry tomatoes and fresh herbs

    Ottolenghi meets Morocco – this couscous salad is a perfect fusion of the remarkable Berber food culture and Ottolenghi-style salad platter. Serve it alongside the Barbecued leg of lamb or on its own with some Greek yoghurt, stirred with some olive oil. Try it with this surprising Rioja - Pharos...
  • Sweet pastry cigars with almond and cinnamon filling

    Delicious served with Moroccan mint tea. Instead of saffron, you can finish them with grated lemon zest. They are also good without any kind of icing or garnish, just dipped in a creamy yoghurt sauce made by whisking together Greek yoghurt, double cream, vanilla and a bit of icing sugar...
  • Grilled sea bass with herb and raisin salsa and chermoula marinade

    You will go back to this salsa over and over again; it has just the right balance of sharp and sweet and works well with most fish. The chermoula marinade will also work well with aubergines and even chicken. Try it with Verdicchio dei Castelli di Jesi Gino. Made from...
  • Mediterranean Feast

    Yotam tries his hand at making couscous while actually making a puzzled Berber woman laugh out loud at her very first sight of a MAN touching her semolina jewels. Or a Sudanese man, looking after the hammam fire, bursts out in traditional song after cooking the most delectable cumin and...
  • Leiths cooking class update

    All classes for 2012 are now full. At the moment no classes have been planned for 2013. We will update you on any future classes if and when they are planned.

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