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Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'

Cook the Book Kate Williams 5 comments

This Moroccan-inspired roast chicken is one of the simplest in Yotom Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and it is also one of the most memorable. More

Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'

Serious Eats Kate Williams 7 comments

This Moroccan-inspired roast chicken is one of the simplest in Yotom Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and it is also one of the most memorable. More

Labneh From 'Ottolenghi'

Serious Eats Kate Williams Post a comment

Use this labneh in Yotam Ottolenghi and Sami Tamimi's Couscous and Mograbiah with Oven-Dried Tomatoes from their Ottolenghi cookbook. Or serve it as an addition to a cheese plate (or just for an afternoon snack). More

Hummus Kawarma (Lamb) with Lemon Sauce from the 'Jerusalem' Cookbook

Kate Williams 5 comments

Hummus is the topic of many food debates in Jerusalem, and every person seems to have their own favorite preparation. Ottolenghi and Tamimi give their own tahini-rich recipe along with two variations, Musabaha (warm chickpea topping) and Kawarma (fried chopped lamb). For the most show-stopping of hummus dishes, take the extra time and prepare the Kawarma. Freshly chopped lamb neck meat is marinated in warm spices, za'atar, vinegar, mint, and parsley before it's fried in butter. More

Basic Hummus from 'Jerusalem'

Serious Eats Kate Williams 8 comments

Here's a tahini-rich recipe for hummus. More

Hummus Kawarma (Lamb) with Lemon Sauce from 'Jerusalem'

Serious Eats Kate Williams 2 comments

Here's a tahini-rich recipe for hummus along with two variations, Musabaha (warm chickpea topping) and Kawarma (fried chopped lamb). For the most show-stopping of hummus dishes, take the extra time and prepare the Kawarma. Freshly chopped lamb neck meat is marinated in warm spices, za'atar, vinegar, mint, and parsley before it's fried in butter. More

Stuffed Eggplant with Lamb and Pine Nuts from the 'Jerusalem' Cookbook

Kate Williams 3 comments

As any fan of Yotam Ottolenghi's previous book, Plenty, knows, the man is an expert when it comes to eggplant. In his and his partner Sami Tamimi's new book Jerusalem: A Cookbook, there are copious recipes for eggplant--stuffed, pureed, roasted, baked, and everything in between. In their Stuffed Eggplant with Lamb and Pine Nuts, they fill the silky, humble nightshade with a warmly spiced blend of gamey ground lamb, sweet onions, and a smattering of pine puts. More

Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'

Serious Eats Kate Williams 4 comments

As any fan of Yotam Ottolenghi's previous book, Plenty, knows, the man is an expert when it comes to eggplant. In his and his partner Sami Tamimi's new book Jerusalem: A Cookbook, there are copious recipes for eggplant—stuffed, puréed, roasted, baked, and everything in between. In their Stuffed Eggplant with Lamb and Pine Nuts, they fill the silky, humble nightshade with a warmly spiced blend of gamey ground lamb, sweet onions, and a smattering of pine nuts. More

Mejadra from the 'Jerusalem' Cookbook

Kate Williams 8 comments

The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions. Here, the rice and lentils are steamed together with a plethora of spices, pilaf style, before adding the pièce de résistance--a smattering of freshly fried onions. More

Mejadra from 'Jerusalem'

Serious Eats Kate Williams 5 comments

The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions. Here, the rice and lentils are steamed together with a plethora of spices, pilaf style, before adding the pièce de résistance--a smattering of freshly fried onions. More

Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem' Cookbook

Kate Williams Post a comment

Butternut squash is a staple in my kitchen during fall and winter, but I never stray far from simple roasted cubes or a creamy pureed soup. But after preparing the Roasted Butternut Squash and Red Onion with Tahini and Za'atar in Jerusalem: A Cookbook, I am a total devotee of pairing winter squash with sesame. More

Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem'

Serious Eats Kate Williams 7 comments

Butternut squash is a staple in my kitchen during fall and winter, but I never stray far from simple roasted cubes or a creamy pureed soup when it comes to preparing the gourd. After preparing the Roasted Butternut Squash and Red Onion with Tahini and Za'atar in Jerusalem: A Cookbook, however, I am a total devotee of pairing winter squash with sesame. More

We Chat With: Yotam Ottolenghi and Sami Tamimi, Authors of 'Jerusalem'

Kate Williams Post a comment

While cooking from their new book, Jerusalem: A Cookbook, we were given the opportunity to sit down and chat with Yotam Ottolenghi and Sami Tamimi about the process of writing the book, the inspirations, and the politics of hummus. More

Fattoush from the 'Jerusalem' Cookbook

Kate Williams 3 comments

As Yotam Ottolenghi and Sami Tamimi write in the introduction to Na'ama's Fattoush in Jerusalem: A Cookbook, there is no escaping chopped salads in the city. Some are simple amalgamations of tomato, cucumber, onion, and lemon vinaigrette, while others, like Arab fattoush, contain a cornucopia of vegetables mixed with leftover pita bread More

Cook the Book: 'Jerusalem: A Cookbook'

Kate Williams Closed

During a time of great conflict and sadness in Israel, Yotam Ottolenghi and Sami Tamimi's new book Jerusalem: A Cookbook is a breath of fresh air. Not only does the book present a rich tapestry of recipes, breathtaking photographs, and beautiful essays, but it also offers a glimpse into Jerusalem's vast diversity of peoples and the food. Both of the chef-authors were born in Jerusalem, yet they each bring distinctly different cultural experiences to the table: Ottolenghi is Jewish and Tamimi is Palestinian. Enter to win a copy of this amazing book here! More

Na'ama's Fattoush from 'Jerusalem'

Serious Eats Kate Williams 1 comment

As Yotam Ottolenghi and Sami Tamimi write in the introduction to Na'ama's Fattoush in Jerusalem: A Cookbook, there is no escaping chopped salads in Jerusalem. Some are simple amalgamations of tomato, cucumber, onion, and lemon vinaigrette, while others, like Arab fattoush, contain a cornucopia of vegetables mixed with leftover pita bread. More

A Jerusalem-Inspired Dinner with Yotam Ottolenghi at Bar Tartine, San Francisco

Maggie Hoffman 3 comments

Bar Tartine in San Francisco recently hosted a five-course feast inspired by Jerusalem by Yotam Ottolenghi and Sami Tamimi. We tried to stay cool while meeting the authors, but it was pretty exciting to shake hands with the man behind Plenty, one of our favorite vegetable cookbooks of all time. And it was also exciting to taste food inspired by the brand new book, which features recipes from Ottolenghi and Tamimi's childhoods on two different sides of Jerusalem. More

Yotam Ottolenghi's Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter

Serious Eats Blake Royer 1 comment

[Photograph: Blake Royer] Adapted from Bon Appetit. About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More

Cook the Book: Lemon and Goat Cheese Ravioli

Serious Eats Caroline Russock 3 comments

This recipe for Lemon and Goat Cheese Ravioli is one of the most vibrant recipes in Plenty, both visually and taste-wise. The fresh pasta dough includes both turmeric and lemon zest, hence the bright, beautiful yellow. Once rolled out (surprisingly simple thanks to Ottolenghi's food processor dough method) it's stuffed with soft, mild goat cheese given a little kick from red and black pepper. More

Cook the Book: Puy Lentil Galettes

Serious Eats Caroline Russock 5 comments

These Puy Lentil Galettes showcase Ottolenghi's playful techniques and ability to combine simple ingredients into something entirely new and exciting. It was the lovely photo of these lentil-topped galettes that drew me into this recipe, but the idea of warm puff pastry topped with cool yogurt-y lentil salad was what got me into the kitchen. More

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