Three flavourful recipes from Ottolenghi
"In the past Middle Eastern food of the Western world was just about kebab shops! Now people are starting to see that it's a rich culture with in-depth cuisine. It's having it's heydey at the moment and rightly so." - Yotam Ottolenghi
Already a successful London restaurateur, Yotam Ottolenghi shot to international acclaim a few years ago with his bestselling cookbook Plenty. Its gorgeous cover showed up in every bookstore window and on every food lover’s shelf. Yotam’s vegetarian recipes were hailed as novel, fresh, easy and utterly delicious! Then came Jerusalem, another bestseller and a collaboration with his culinary partner, Sami Tamimi. Their latest North American release, Ottolenghi, shares signature fare from the pair’s London restaurants.
The pair visited our kitchen this month to give us the first taste of their new set of unforgettable dishes — and here they are, triple-tested for you to try at home!
Fennel and feta with pomegranate and sumac This salad is full of flavour and colour, and in three simple steps, ready to eat!
Photo by Erik Putz
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