Ottolenghi roast lamb recipes

Lamb Meatballs with Feta

Lamb Meatballs with Feta

Breadcrumbs, Canape, Cheese, Cinnamon, Coriander, Couscous, Creme fraiche, Cumin, Fennel seeds, Feta, Flatbread, Garlic, Harissa, Hummus, Lamb, Lemon zest, Meatballs, Milk, Mint, Nutmeg, Olive Oil, Oregano, Pasta, Pistachios, Pomegranate Molasses, Red Onions, Red Pepper, Smoked Paprika, Spring Onions, Tomato sauce, Yogurt, Yotam Ottolenghi
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Book Review | NOPI: The Cookbook

Book Review | NOPI: The Cookbook

The food at NOPI restaurant is a heady mix of Middle Eastern and Mediterranean flavours with additional influences from around the world – just the kind of cooking my friend and fellow blogger Lisa aka Cookwitch adores, so I asked her to review this new cookbook written by Yotam Ottolenghi and NOPI’s head chef Ramael Scully on my behalf
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Focus on spices

Focus on spices

She also has a recipe for za’atar and sumac crusted roast of leg of lamb. They can also be great at perking up leftovers such as in this leftover roast beef and potato hash from Elizabeth’s Kitchen Diary
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Dukkah

Dukkah

In Ottolenghi’s Jerusalem, he describes Dukkah as “An Egyptian aromatic seed and nut mix”. When they are all roasted and releasing a nice aroma, remove from the oven and allow to cool
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Dukkah

Dukkah

In Ottolenghi’s Jerusalem, he describes Dukkah as “An Egyptian aromatic seed and nut mix”. When they are all roasted and releasing a nice aroma, remove from the oven and allow to cool
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