Ottolenghi

  • Fettuccine with fresh seafood and a green harissa dressing

    Originally, I wanted to use a combination of parsley and coriander in the green harissa sauce but I couldn’t get any on the filming day, so I used parsley only. If you are a fan of coriander, as I am, substitute half the parsley with coriander leaves and stems. Try...
  • Grilled red mullet with lemon and celery salad

    The method below involves oven-grilling – simpler and more realistic in the British winter months – but you can easily choose to barbecue your fish instead, as I do in the programme. Red mullets available in the UK are normally larger than those I cooked in Tunisia, so I have...
  • Chicken meatballs with preserved lemon and harissa relish

    The relish will make more than needed but it is completely delicious and will last in the fridge for a couple of weeks at least. Serve it with roasted vegetables, grilled chicken or slow-cooked lamb. Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne...
  • Green peppers everywhere

    Everywhere I went for my Mediterranean Feast journey I came across green peppers. And when I say green peppers I mean a wide range of capsicums in various shades, shapes and sizes, also varying dramatically in heat, from totally innocuous and mild to on-fire-burning-hot. The milder varieties are used everywhere...
  • Cinnamon rice pudding with cherry compote and pistachios

    Make this dessert any time of the year using cooked or fresh fruit. Roasted plums would work, as will poached pears, caramelised apples or fresh macerated strawberries. If you can’t get the two cherry varieties one is absolutely fine. It is better to infuse the milk and cream a day...
  • 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...

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