When it comes to inspiring cooking, few names evoke more passion and creativity than Yotam Ottolenghi. The celebrated Israeli chef, food writer, and restaurateur has spent years crafting a culinary brand that is both globally recognized and deeply personal. From his earliest days as the owner of the acclaimed London bakery, NOPI, to his bestselling cookbooks and popular columns in The Guardian, Ottolenghi’s recipes have captured the hearts (and taste buds) of home cooks around the world.
For those who seek to bring a little more excitement and adventure into their kitchens, Ottolenghi’s recipe book is a treasure trove of inspiration. With its rich tapestry of flavors, colors, and textures, his food embodies the spirit of cultural fusion and culinary innovation that has come to define modern cooking.
Roasted Eggplant with Tahini and Pomegranate
Roasted Eggplant with Tahini and Pomegranate Recipe
Eggplant’s meaty texture and smoky flavor pair perfectly with the creamy richness of tahini and the sweet-tartness of pomegranate. This Middle Eastern-inspired dish is a delicious twist on traditional roasted eggplant.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup pomegranate seeds
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, sprinkle with salt, and roast for 30-40 minutes or until tender and lightly browned.
4. In a bowl, whisk together tahini, garlic, lemon juice, and a pinch of salt.
5. Remove the eggplants from the oven and brush with the tahini mixture.
6. Sprinkle pomegranate seeds on top and serve warm.
Cooking Time: 40-50 minutes
Spiced Chickpea Stew with Coconut and Turmeric
Warm up with this aromatic Spiced Chickpea Stew with Coconut and Turmeric, a perfect blend of flavors from around the world!
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté onions, garlic, and ginger in a little water until softened.
2. Add cumin, coriander, and turmeric; cook 1 minute.
3. Stir in chickpeas, coconut milk, and vegetable broth. Bring to a simmer.
4. Reduce heat and let stew cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Grilled Asparagus with Smoky Paprika Butter
Elevate your asparagus game with this simple yet impressive side dish that combines the natural sweetness of grilled asparagus with a rich and smoky paprika butter. Perfect for a summer evening or a special occasion.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons unsalted butter, softened
– 1 tablespoon smoked paprika
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together softened butter, smoked paprika, and garlic until well combined.
3. Brush the asparagus with olive oil and season with salt and pepper.
4. Grill the asparagus for 8-10 minutes or until tender and slightly charred, turning occasionally.
5. Spread the smoky paprika butter on each asparagus spear and serve immediately.
Cooking Time: 15-20 minutes
Harissa-Roasted Carrots with Yogurt and Dukkah
Elevate your roasted carrots game with this flavorful and aromatic recipe that combines the warmth of harissa, the creaminess of yogurt, and the crunch of dukkah.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 tbsp harissa paste
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup plain Greek yogurt
– 2 tbsp dukkah (Egyptian spice blend)
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss carrots with harissa paste, olive oil, and salt until evenly coated.
3. Spread carrots on a baking sheet in a single layer. Roast for 25-30 minutes or until tender and caramelized.
4. While the carrots are roasting, mix yogurt with dukkah in a small bowl.
5. Once the carrots are done, remove from oven and toss with the yogurt-dukkah mixture.
6. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 30 minutes
Sumac-Roasted Onions with Walnut Salsa
This recipe combines the sweetness of caramelized onions with the tanginess of sumac and the crunch of walnuts, creating a deliciously unique appetizer or side dish.
Ingredients:
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp ground sumac
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup toasted walnuts
– 2 tbsp lemon juice
– 1 clove garlic, minced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss onions with olive oil, sumac, salt, and pepper.
3. Spread the onion mixture on a baking sheet in a single layer.
4. Roast for 45-50 minutes or until caramelized, stirring occasionally.
5. Meanwhile, combine parsley, walnuts, lemon juice, and garlic in a bowl.
6. Serve roasted onions with walnut salsa spooned over the top.
Cooking Time: 45-50 minutes
Cauliflower and Pomegranate Salad with Herbs
This vibrant salad combines the subtle sweetness of roasted cauliflower with the tartness of pomegranate, all tied together with a blend of fresh herbs. Perfect for a light and refreshing side dish or main course.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1/4 cup pomegranate seeds
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh mint
– Salt and pepper, to taste
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, combine roasted cauliflower, pomegranate seeds, parsley, mint, and lemon juice. Toss to combine.
4. Season with additional salt and pepper if needed.
5. Serve warm or at room temperature.
Cooking Time: 25 minutes
Lemony Lentil and Swiss Chard Soup
This vibrant and flavorful soup is a perfect blend of creamy lentils, tangy lemon, and nutritious Swiss chard. It’s a hearty and comforting meal that’s quick to prepare and packed with nutrients.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups Swiss chard leaves, chopped
– 2 lemons, juiced (about 2 tablespoons)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the lentils, vegetable broth, Swiss chard, lemon juice, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with additional lemon wedges if desired.
Cooking Time: 35-45 minutes
Braised Eggs with Leeks and Za’atar
A flavorful and aromatic twist on traditional eggs, this recipe combines the richness of braised eggs with the pungency of leeks and the earthy warmth of za’atar.
Ingredients:
– 4 large eggs
– 2 medium leeks, white and light green parts only, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon za’atar
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large saucepan, heat the olive oil over medium heat. Add the sliced leeks and cook until softened and caramelized, about 20-25 minutes.
3. Crack the eggs into the saucepan with the leeks and season with salt and pepper.
4. Sprinkle the za’atar evenly over the eggs.
5. Transfer the saucepan to the preheated oven and braise for 12-15 minutes, or until the whites are set and the yolks are still slightly runny.
6. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 35-40 minutes
Sweet Potato and Chickpea Cakes with Yogurt
Sweet Potato and Chickpea Cakes with Yogurt: A flavorful and nutritious vegetarian snack or appetizer.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/2 cup plain yogurt
– Chopped fresh cilantro or scallions for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine mashed sweet potatoes, chickpeas, breadcrumbs, garlic, and cumin.
3. Mix well until a thick batter forms.
4. Using wet hands, shape the mixture into 6-8 patties.
5. Place patties on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with salt and pepper.
6. Bake for 20-25 minutes or until golden brown and crispy.
7. Serve warm with a dollop of yogurt and garnish with cilantro or scallions (if using).
Cooking Time: 20-25 minutes
Roasted Butternut Squash with Tahini and Za’atar
Roasted Butternut Squash with Tahini and Za’atar: A flavorful and nutritious side dish that combines the sweetness of roasted butternut squash with the creaminess of tahini and the earthy warmth of za’atar.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 2 tbsp tahini
– 1 tsp za’atar
– Salt and pepper, to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Peel the butternut squash and cut it in half lengthwise.
3. Scoop out the seeds and pulp, leaving a thin layer of flesh.
4. Place the squash on a baking sheet lined with parchment paper.
5. Drizzle the olive oil over the squash, then sprinkle with salt and pepper.
6. Roast the squash for 45-50 minutes, or until tender and caramelized.
7. While the squash is roasting, mix the tahini and za’atar in a small bowl.
8. Once the squash is done, remove it from the oven and brush it with the tahini-Za’atar mixture.
9. Return the squash to the oven for an additional 5-10 minutes, or until the flavors have melded together.
Cooking Time: 55-60 minutes
Tomato and Pomegranate Salad with Herbs
This vibrant salad combines the sweetness of tomatoes and pomegranates with the brightness of fresh herbs, perfect for a light and refreshing side dish or lunch.
Ingredients:
– 2 large ripe tomatoes, diced
– 1 cup pomegranate seeds (fresh or dried)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced tomatoes and pomegranate seeds.
2. Sprinkle the chopped herbs over the top of the salad.
3. Drizzle the olive oil and lemon juice over the salad, tossing gently to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional fresh herbs if desired.
Cooking Time: 10 minutes
Grilled Corn with Chili and Lime Butter
This recipe takes the simplicity of grilled corn to the next level by adding a spicy kick from chili flakes and a burst of citrusy freshness from lime butter.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon chili flakes
– Salt, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, lime juice, and chili flakes until well combined.
3. Brush the mixture evenly onto each ear of corn.
4. Grill corn for 10-12 minutes, turning every 3-4 minutes, or until slightly charred.
5. Season with salt to taste.
6. Serve immediately, garnished with additional lime wedges if desired.
Cooking Time: 10-12 minutes
Eggplant and Miso Pasta with Basil
This Japanese-inspired pasta dish combines tender eggplant, savory miso paste, and fresh basil for a flavorful and aromatic meal. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 2 tbsp miso paste
– 1 tsp olive oil
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add eggplant slices and cook for 3-4 minutes per side, or until tender.
4. Stir in miso paste and cook for 1 minute.
5. Add cherry tomatoes and cook for an additional 2 minutes.
6. Combine cooked pasta, reserved pasta water, and the eggplant-miso mixture. Season with salt and pepper to taste.
7. Top with chopped basil and grated Parmesan cheese (if using). Serve immediately.
Cooking Time: 20-25 minutes
Spiced Lamb Meatballs with Yogurt Sauce
Elevate your meatball game with this flavorful combination of spices, lamb, and creamy yogurt sauce.
Ingredients:
– 1 lb ground lamb
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Yogurt Sauce (see below)
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine lamb, breadcrumbs, egg, parsley, garlic, cumin, smoked paprika, salt, and pepper. Mix well with your hands until just combined.
3. Use your hands to shape mixture into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and gently roll to coat evenly.
5. Bake for 18-20 minutes or until cooked through.
Yogurt Sauce:
– 1 cup plain Greek yogurt
– 1 tbsp lemon juice
– 1 tsp honey
– Salt to taste
Mix all ingredients in a bowl until smooth. Serve over meatballs, garnished with additional parsley if desired.
Roasted Grapes with Thyme and Labneh
This recipe combines the natural sweetness of grapes with the tanginess of labneh, all wrapped up in a fragrant thyme package. Perfect as an appetizer or dessert, it’s a unique flavor combination that’s sure to impress.
Ingredients:
– 1 cup red or green grapes
– 2 tablespoons olive oil
– 2 sprigs fresh thyme
– 1/4 cup labneh (or plain Greek yogurt)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the grapes, remove any stems or leaves, and place them on a baking sheet.
3. Drizzle with olive oil, then sprinkle thyme sprigs over the grapes.
4. Roast in the preheated oven for 20-25 minutes, or until the grapes are tender and caramelized.
5. Remove from the oven and let cool slightly.
6. Crumbling the labneh into small pieces, mix it with the roasted grapes and a pinch of salt and pepper to taste.
Cooking Time: 20-25 minutes
Charred Broccoli with Garlic and Chili
This recipe elevates the humble broccoli by adding a smoky char, pungent garlic, and a spicy kick from chili flakes. Perfect as a side dish or added to your favorite pasta or rice bowl.
Ingredients:
– 1 head of broccoli, cut into florets
– 2 cloves of garlic, minced
– 1/4 teaspoon red pepper flakes (or more to taste)
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss broccoli florets with olive oil, garlic, and chili flakes until well coated.
3. Spread the broccoli mixture onto a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 15-20 minutes, or until the broccoli is tender and slightly charred.
5. Remove from the oven and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Persian Love Rice with Barberries and Pistachios
A classic Persian dish that combines fragrant saffron-infused rice with sweet-tart barberries and crunchy pistachios, perfect for special occasions or everyday meals.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 cup barberries (zereshk), rinsed and drained
– 1/4 cup chopped pistachios
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the soaked saffron and cook, stirring constantly, for 1-2 minutes.
3. Add the drained rice to the saucepan and stir to coat with the saffron mixture. Cook for 2-3 minutes.
4. Add the barberries and pistachios to the rice and stir to combine.
5. Add 2 cups of water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
6. Season with salt to taste.
Cooking Time: 20-25 minutes
Roasted Chicken with Sumac and Red Onion
Aromatic spices and tangy red onion elevate this roasted chicken dish to a new level of flavor and color. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp sumac
– 1 large red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together sumac and salt.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Place the sliced red onion in a roasting pan, leaving enough space for the chicken.
5. Place the chicken on top of the onions, breast side up.
6. Drizzle with olive oil and sprinkle with minced garlic.
7. Roast for 45-50 minutes or until the chicken is cooked through and the skin is crispy.
Cooking Time: 45-50 minutes
Fennel and Orange Salad with Olives
This refreshing salad combines the anise flavor of fennel with the sweetness of oranges, all tied together with the savory taste of olives. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 2 bulbs of fennel, thinly sliced
– 2 navel oranges, peeled and segmented
– 1/4 cup pitted green olives, sliced
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine fennel and orange segments.
2. Add the sliced olives and drizzle with olive oil and vinegar.
3. Season with salt and pepper to taste.
4. Garnish with fresh parsley leaves if desired.
5. Serve immediately.
Cooking Time: 10 minutes
Pistachio and Rosewater Cake with Cardamom
This exotic cake combines the nutty goodness of pistachios, the delicate charm of rosewater, and the warm, aromatic spice of cardamom. Perfect for a special occasion or as a unique dessert to impress your friends.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup pistachio meal
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp ground cardamom
– 1/2 cup rosewater
– 2 large eggs, at room temperature
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, cream butter and pistachio meal until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with rosewater, beginning and ending with dry ingredients.
5. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 50-60 minutes
Summary
Get inspired by Yotam Ottolenghi’s flavorful recipes! From roasted eggplant with tahini and pomegranate to spiced lamb meatballs with yogurt sauce, these 20 recipes showcase Ottolenghi’s signature blend of Middle Eastern and Mediterranean flavors. Discover dishes like grilled asparagus with smoky paprika butter, harissa-roasted carrots with yogurt and dukkah, and cauliflower and pomegranate salad with herbs. Whether you’re looking for a hearty stew or a refreshing salad, these recipes are sure to delight your taste buds.
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