Lamb aubergine Ottolenghi

Yotam Ottolenghi's berbere-spiced lamb and potato filo snails. Photograph: Louise Hagger/The Guardian These can be prepared in advance and frozen or refrigerated until ready to cook (remember to.. Lamb and aubergine kofta The aubergine makes these koftas rich and moist. Cook the aubergines on an outdoor barbecue, instead of the oven, to lend them a smoky flavour, if you like. Yotam.. Preheat the oven to 220C/200C fan/gas mark 7. Place the aubergine halves, skin-side down, in a roasting tin large enough to accommodate them snugly. Brush the flesh with 4 tablespoons of the olive..

1) Preheat the oven 200C / 220C fan. Place the aubergines halves, skin-side downn a roasting tin large enough accommodate then snugly. Brush the flesh with 4Tbsp of olive oil and season with salt and plenty of black pepper. Roast for 20 minutes, until golden brown. Remove from the oven and allow to cool slightly yotam ottolenghi lamb tagine. yotam ottolenghi's stuffed aubergine with lamb & pine nuts. I know, I know. . . . . it has been ages! So many things have happened in the. 20 min1 ora40 min. yotam ottolenghi lamb tagine. Read recipe >>. plenty more by yotam ottolenghi Method Step 1 Heat the oven to 240 Celsius.Add the aubergine, lamb, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1¾tsp salt and a good grind of pepper to a..

Ottolenghi's Stuffed Eggplant with Lamb and Pine Nuts From the kitchen of One Perfect Bite...They are both chefs and partners in Ottolenghi, the renowned London restaurant and deli Preheat the oven to 425°F/220°C. Place the eggplant halves, skin side down, in a roasting pan large enough to accommodate them snugly. Brush the flesh with 4 tablespoons of the olive oil and season with 1 teaspoon salt and plenty of black pepper. Roast for about 20 minutes, until golden brown

Yotam Ottolenghi's lamb recipes Food The Guardia

Add the aubergine, lamb, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1¾tsp salt and a good grind of pepper to a 26cm-by-34cm (or similar) roasting tin and mix.. Spoon the lamb mixture on top of each aubergine. Cover the tin tightly with foil, return to the oven and roast for 1 hour 30 minutes, by which point the aubergines should be completely soft and the sauce thick; twice through the cooking, remove the foil and baste the aubergines with the sauce, adding some water if the sauce dries out

From lamb and aubergine koftas to mushroom bakes: Yotam

  1. This roasted eggplant recipe is full of surprising textures and amazing flavors. The curry yogurt is the perfect sauce to go with the caramelized onions and.
  2. Ottolenghi Maqluba I had never heard of maqluba until I spotted it in Ottolenghi's Jerusalem cookbook. This layered vegetable, chicken and rice torte is a traditional Palestinian one-pot meal that means upside-down. I think of this maqluba recipe as a savory pineapple upside down cake, but made with chicken, tomatoes, eggplant, cauliflower.
  3. or lamb meatballs in avgolemono. theguardian.com Love me tender: Yotam Ottolenghi's favourite lamb recipe
  4. 1. Eggplant with Buttermilk Sauce. It's not a surprise that so many people decided to cook the cover this month. It's one of the least fussy recipes in the book. The base ingredients are eggplants, pomegranate seeds, buttermilk, and Greek yogurt. So good! Get the recipe: Ottolenghi's Eggplant with Buttermilk Sauce. 2
  5. Bulgur with Tomato, Aubergine & Preserved Lemon Yoghurt. ½ preserved lemon, with pips removed and finely chopped (12g) Cook the aubergine first. Preheat an oven to 220C/Fan 200/Gas 7. Cut the aubergine into biggish chunks. Put in a bowl and add 2 tablespoons olive oil, ½ teaspoon salt and a good grinding of black pepper
  6. Lamb shoulder with broad beans and herbs Aubergine with miso and chinese cabbage Sundal Figs with young pecorino and honey (Ottolenghi pg 30) Gnudi with chilli and crisp lemon skin Brunsli chocolate cookies - SIMPLE (pg 290) Champagne and saffron jelly with cardamom shortbread Tomato and pomegranate salad Apricot and almond ensaimada Pan-fried.

Stuffed aubergine with lamb and pine nuts, by Yotam

Our newest instructor is a James Beard Award-winning chef, bestselling cookbook author, and global food influencer celebrated for his flavorful vegetables. Now he's teaching you to cook generous, vibrant platters—from homemade condiments to mezze spreads to stunning main courses—with ease and confidence. Introducing Yotam Ottolenghi's MasterClass on Modern Middle Eastern Cooking Putting Ottolenghi's New Cookbook, Simple. , to the Test. Save this story for later. There's more than one way to get a meal on the table, writes chef Yotam Ottolenghi in the foreword to.

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities.Both men were born in Jerusalem in the same year—Tamimi on the Arab east side. The lamb moussaka was hearty, the roasted aubergine with healthy, and the red pepper mash was incredibly flavorful. Even the simple smoked salmon breakfast was done perfectly with farm-fresh eggs that were a beautiful yellow-orange Szechuan pepper lamb with aubergine from The Guardian Feast Supplement, December 8, 2018: Christmas part 1: savoury (page 4) by Yotam Ottolenghi Are you sure you want to delete this recipe from your Bookshelf

This entry was posted in Cook books and blogs, Lamb and kid, Mains, Sauces and tagged aubergine salad, couscous with mograbiah, saffron yoghurt sauce, spicy lamb chops, Yotam Ottolenghi by Linda Duffin. Bookmark the permalink This Middle Eastern-style dip from Ottolenghi is packed with complex flavour. Made with burnt aubergine, pomegranate molasses, and tahini, it's a punchy and refreshing summer snack. This can be a potent dip or condiment that you can serve with raw vegetables or to accompany lamb or fish. Or, with. yotam ottolenghi's stuffed aubergine with lamb & pine nuts. I know, I know. . . . . it has been ages! So many things have happened in the. Read Recipe >> ottolenghi's lamb kofte with tahini sauce and pine nuts. I'm not that familiar with Middle Eastern food, other than going to Layla's Falafel, a local eatery where 6. Stuffed Aubergine with Lamb and Pine Nuts. Don't be scared—aubergine is the European name for eggplant. This recipe, developed by Ottolenghi and Sami Tamimi, takes it to an entirely new level. Get the Recip

Meanwhile, in a small bowl, mix the cinnamon, cumin and paprika. In a large skillet, heat the 1 tablespoon of olive oil. Add the onion and half of the spice mixture, cover and cook over moderate. Check it out: lamb-stuffed eggplant on a plate. May not be the prettiest thing in the world, but it makes for a hearty, relatively-healthy weeknight dinner. So once again, a triumph for Ottolenghi and his runaway success of a cookbook. Guess there ain't no cure for Jerusalem fever. Recipe: Stuffed Eggplant with Lamb and Pine Nut Preheat the oven to 425°F/220°C. Place the eggplant halves, skin side down, in a roasting pan . large enough to accommodate them snugly. Brush the flesh with . 4 tablespoons of the olive oil and. Place the eggplant in a colander, toss liberally with salt, and let sit for about 1 hour to drain away extra water. Squeeze out the excess water and pat dry with a kitchen towel. 2 After briefly cooking and coating the egg plant in the oil, add a mixture of 3 parts water and 1 part mentsuyu (soy sauce will do in a pinch). Add enough to fill the pan 1cm deep. Cover and simmer gently until the eggplant has cooked. Meanwhile grate a teaspoon's owrth of ginger into a fine paste

Video: Stuffed aubergines with lamb & pine nuts - 4passionfood

Yotam ottolenghi lamb tagine - Cook and Pos

Olive oil. Method: 1 - preheat the oven to 220. 2 - place the aubergine halves skin side down in roasting tins that fit them snugly. Season with salt and pepper and brush the flesh with olive oil. Roast the aubergines in the oven for 30 mins or til golden brown but not totally cooked. 3 - meanwhile make the stuffing Method. Cut the lamb into 5cm chunks. Heat 2 tsp of the oil in a casserole over a high heat and brown the lamb in batches. Remove and set aside. Lower the heat and add the rest of the oil with the onion, garlic, cinnamon and cloves. Fry for 5-6 minutes until the onions are soft and beginning to brown. Stir in the nutmeg and paprika and cook for. Instructions. Preheat the oven to 400 F. Toss the eggplant cubes in 2 tbsp olive oil and roast them for 20 minutes. Remove from the oven and set aside. Brown the lamb in the remaining 2 tbsp olive oil and then set it aside. Cook the onions and garlic in the remaining 2 tbsp olive oil until they're tender and just starting to brown

The former Ottolenghi chefs behind London restaurant Honey and Co have been predictably brilliant with every dish they serve, and this pistachio and apricot tabule with orange blossom water is no exception. It works as itself as a light lunch, or as a fragrant side to something like Sabrina Ghayour's lamb and tomato tagine, above Jun 25, 2018 - Stuffed aubergine with lamb and pine nuts, by Yotam Ottolenghi and Sami Tamimi. Jun 25, 2018 - Stuffed aubergine with lamb and pine nuts, by Yotam Ottolenghi and Sami Tamimi. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by. Method. STEP 1. Heat 2 tbsp of the oil in flameproof casserole dish. Add the onions and cook until softened. Season the lamb and toss in the flour. Push the onion to the edge of the pan, add the lamb, then cook for a few mins on each side until nicely browned. STEP 2. Add the garlic, aubergine, peppers, ras el hanout and harissa One of my favourites there was an aubergine dish served with feta, yoghurt, pistachios, fried mint and Aleppo chilli. I looked through both Jerusalem and my older Ottolenghi the Cookbook (published 2008) and it's in the latter I found the recipe I cooked tonight; not quite the same but similar enough and it sounded delicious

Yotam Ottolenghi's moussaka - The Irish Time

One Perfect Bite: Ottolenghi's Stuffed Eggplant with Lamb

One Perfect Bite: Ottolenghi's Stuffed Eggplant with Lamb

Put 2 tablespoons of the oil into a large sauté pan on a medium-high heat. Once hot, add the shallots and fry for 8 minutes, until golden. Add the ginger, half the chilli and half the curry leaves (if using). Cook for 2 minutes, then add the spices, tomato paste and lentils. Stir for a minute then add the coconut milk, 600ml of water and ¾. If you don't have a code on the last page of your cookbook, simply choose your book from the list below and answer the following question to register. Book you own: Select your book Ottolenghi NOPI Ottolenghi The Cookbook Ottolenghi Sweet Ottolenghi Simple Ottolenghi Falastin. Word from the book 1) Preheat oven to 250 degrees celsius. 2) Place aubergine rounds into a large bowl and mix with 60ml of olive oil, 1/2 teaspoon of salt and a good grind of black pepper. 3) Lay out on roasting tin lined with parchment paper. Roast until golden-brown and completely soft - about 30 minutes. Remove from oven and set aside to cool

Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem

This time I served it warm, topped with thick slices of roasted aubergine, the lamb cutlets, a tahini sauce made of tahini, water, lemon juice and a little salt and jewel-like pomegranate seeds. A taste of the Middle East at the end of a rainy week. Tags: aubergine, faro, Lamb, meat, middle eastern, Ottolenghi, tahini As with all the aubergine recipes in this book, I've learned I need to brush the slices with oil instead of tossing in a bowl, and turn the oven down from the temperature Ottolenghi instructs. My only regret is that I cooked my aubergines in advance and didn't reheat them through properly so it was a bit lukewarm, however I'd still make this again Ottolenghi Stuffed eggplant with lamb and pine nuts Eggplants are a staple vegetable (well technically, a fruit) in the Middle East, and feature prominently in Ottolenghi's Jerusalem: A Cookbook . In this recipe, the eggplant is roasted first, then stuffed with a ground lamb and pine nut filling, then braised in a spice liquid Heat ⅓ cup of the olive oil in a pan and fry the eggplant dice in batches until golden and crisp. Transfer to a colander and sprinkle with salt. Leave to cool. 4. Put the onion and remaining oil in a heavy pan and fry slowly until the onion is soft and translucent. Add the garlic and cook for a further 3 minutes

Ottolenghi. June 27 ·. Having fun and doing ZERO cooking for a pulled lamb dinner for 2. Here's the link if you want to be as lazy as I am: https://ottolenghi.co.uk/delivery There's a veggie option too. . 403403 In a bowl, exhausted the eggs, cream, chives, bisected a teaspoon of alkali and affluence of pepper and set aside. Melt 30g of the adulate with all the oil in a large, nonstick saute pan on a medium-high heat. Already hot, fry the onion, active occasionally, until ashen and agilely browned - about six minutes Yotam Ottolenghi is the most renowned chef in Middle Eastern cuisine.And his seal of approval from chefs, critics and customers alike is legendary. As soon as I saw the Yotam Ottolenghi MasterClass trailer, I was counting down the days until I could take it

Jun 9, 2018 - Slam in the lamb for a Chinese cumin stir-fry, Mediterranean meatballs and Middle Eastern pastries. May 25, 2015 - Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Yotam Ottolenghi's crispy cumin lamb with aubergine and ginger From lamb and aubergine koftas to mushroom bakes: Yotam Ottolenghi's meatball recipes. Fresh, full of flavour and impossibly fluffy, meatballs don't have to contain meat. Article by The Guardian. 4 Dec 9, 2018 - 8,118 Likes, 127 Comments - Yotam Ottolenghi (@ottolenghi) on Instagram: Potato gratin with coconut, chilli and lime - to go with the lamb and aubergine. Link in bio Set aside. Meanwhile, pour half the oil into a large sauté pan on high heat. Add spring onion, ginger, garlic and chili and saute for 5 minutes, stirring often, until the garlic starts to color. Transfer to a bowl. Add the remaining oil to the pan, add the pork and fry, breaking up lumps, for 3 minutes

Ottolenghi's Lamb Kofta with Corn, Zucchini & Roasted Carrot Salad and Homemade Hummus - easy, vibrant and summery, with pomegranate molasses and feta. Jump to Recipe I type this from the sun-lit, flower-adorned kitchen table of our new place in Melbourne While the spiced chicken roasts with lemon, Tamimi makes the yogurt sauce and an herb oil that will get swirled on top of the eggplant salad. Ottolenghi uses his hands to mix basmati and wild rice. Yotam Ottolenghi and Sami Tamimi's cafe, Ottolenghi, serves a multitude of grain-based salads.Many are rice, barley, or couscous-based. This version in their recently re-released cookbook, however, stood out for its inclusion of mograbiah, a Middle Eastern semolina pasta much like Israeli couscous or Sardinian fregola.Its large grains add a pop of texture—just a little chewy, but mostly. 2. Place the remaining 2 tablespoons of oil in a large frying pan, over medium heat, and add the onion, caraway and cumin. Fry for 10 minutes, stirring occasionally, until golden brown. Add the chard, cooked carrots, chickpeas, water, ½ teaspoon salt and a good grind of pepper and mix through Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi's four eponymous restaurants—each a patisserie, deli, restaurant, and bakery.

How to Get Eggplant Right - The New York Time

13.7k Likes, 259 Comments - Yotam Ottolenghi (@ottolenghi) on Instagram: Pretty quick lamb and aubergine tray bake with yogurt, egg and feta on top. An intense joy b Lamb stuffed aubergine with date syrup and tomato. Fairly close in many ways to vine leaf and lamb pie, an earlier win. A recipe which makes the usually unpalatable bulgar delicious. Overall, very successful with only minimal faff. Familiar earthy spicing very much in evidence and plenty of sauce. Date syrup from Honey & Co Inspired by Yotam Ottolenghi. In my last post, I shared Dr Shakshuka's traditional Israeli shakshuka, which he demonstrates to Ottolenghi in the last episode of Ottolenghi's Mediterranean Feasts.In this programme, Ottolenghi also makes his own version of shakshuka with beef and smoked aubergine. I have a feeling that what I am doing is slightly sacrilegious says Ottolenghi After the onion softens add the lamb, pine nuts, tomato puree, sugar and season. Cook for a further 10 minutes. Turn the oven down to 180°C. Spoon the lamb mix on top of the aubergines, and then in the frying pan add the passata, brown sauce and remaining spices. Bring to a simmer and pour around the aubergines

This is a deconstructed, time-saving version of one of my favourite dinners: stuffed aubergine with lamb and pine-nuts. I vastly prefer it to moussaka, a Greek dish also involving mince and aubergine, albeit baked in layers. I'm working this weekend, and to make it through spending 38 out of a 62 hour period at th Some vegetarians complain that Ottolenghi, a full-fledged carnivore, sometimes recommends serving his meatless dishes with lamb chops. But his prowess with vegetables turned him into a successful columnist for London's Guardian newspaper. Plenty is a compilation of many of the recipes from his New Vegetarian column. Ottolenghi's Herb Omelets Directions: Preheat oven to 425°F. Generously sprinkle cut surface of eggplants with salt; allow to rest for about 30 minutes to help draw out any bitter juices. Rinse. eggplants and pat dry. Baked eggplant. Place eggplant halves, skin-side down in a baking Tagged as aubergine, lamb, ottolenghi, royal wedding, tahini. March 19, 2011 · 5:49 pm A well deserved hearty dinner - rapid ragu. Fuelled by my sunny lunch, I decided to embark on the mammoth task of cleaning the patio and front porch - Abbie helped for about.. 5 minutes. I then continued to scrub and power wash for 4 hours, taking. Beef and lamb meatballs baked in tahini lamb, meat, meatballs, Ottolenghi, parsley, pepper, piment, salt, tahin, tahini, vinegar. Bookmark anise apricot artichoke aubergine Baking basil Bosch bread cake cayenne pepper cherry chicken cinnamon coarse sea salt cook cooking crackers crumble crumble mix crust dessert dinner easter egg fennel.

One of my first plans was to make Yotam Ottolenghi's Lamb Shawarma. Shawarma is the Arabic fast food of choice that is closely related to the Greek gyro, the Turkish doner kebab, and the Armenian tarna.It is also big on heavenly goodness and is brought to you from Jerusalem via London from the dear, sweet, culinary mind of Ottolenghi Romantic Candid Wedding Photograph Preheat the oven to 160°C. Place the eggplant pieces into a colander and season with salt to release some of the liquid. Let stand for 10-15 minutes. Once drained, lightly rinse the eggplant and thoroughly dry with a tea towel or paper towel. Brush remaining oil over the eggplant and place on a baking tray. Bake in the oven for 20-30 minutes

Recipes - Ottolengh

Love me tender: Yotam Ottolenghi's favourite lamb recipes

1 garlic clove, crushed. salt to taste. 100g pine nuts, dry roasted. Heat the oil in a big frying pan and add the eggplant. Toss well, season, then cook until slightly browned. In another big frying pan, heat the oil and add the garlic, onion and spices. Cook for a few minutes to soften onion. Then add the mince. Combine well with the spices Eggplant is a somewhat misunderstood vegetable—many people find it intimidating for no good reason. One of the simplest and best methods for cooking eggplants is to slice and roast, as Yotam Ottolenghi demonstrates in this vegan and gluten-free eggplant recipe below Ottolenghi = beautiful food, and if you've ever seen one of Ottolenghi's cookbooks, you'll know just what I mean! spiced lamb served over tahini yogurt, aubergine, pine nuts, and a few pieces of fried pita! But my favorite dish (though not by far) was probably the marinated aubergine served over lime labneh and topped with sunflower brittle. 1 anchovy, finely chopped. 2 tablespoons chopped parsley. Preheat the oven to 150°C. Season the lamb in a hot, lidded casserole pan until browned all over. Remove from the pan and put to one side. Add half the onions to the pan, lay the lamb back on top then cover with the remaining onions and the bay leaf Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem' Na'ama's Fattoush from 'Jerusalem' Portobello Mushrooms With Pearled Barley and Preserved Lemon From 'Ottolenghi' Sweet Potato Galettes From 'Ottolenghi' 15 Passover Dinner Recipes for a Super Seder Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'.

Pasta alla Norma from Simple by Yotam Ottolengh

Channel 4 (More4), the TV station in the UK, presents the series Ottolenghi's Mediterranean Island Feast. In this episode (first broadcast 21 November 2013.. Braised Eggs with Lamb, Tahini & Sumac Recipe. If using fresh cherry tomatoes, heat a small, cast iron, grill pan over high heat until very hot. Add the tomatoes and cook over high heat, for about 4-5 minutes, until starting to blacken on the outside. Remove from heat and set aside For the Eggplant. Preheat the oven to 425°F. Place the eggplant slices on a baking sheet, brush both sides with plenty of olive oil, and sprinkle with salt and pepper. Roast for 20 to 35 minutes, until the slices take on a beautiful light brown color. Let them cool down Yotam Ottolenghi Ottolenghi Recipes Sauerkraut Aubergine Recipe Lamb Recipes Savoury Recipes Potato Recipes Chicken Recipes Pie Yotam Ottolenghi's German-inspired recipes Throw your own Oktoberfest with these autumnal recipes of schupfnudeln with browned butter, flammkuchen with speck and leeks, and a side of spicy sauerkraut

Eggplant Tricolore Ottolenghi (for 6 people) Note: To print this recipe, or any other diplomatickitchen recipe, go to the bottom of the page, at the end of the post, and click on the icon: Print & PDF. You will have the option of printing in smaller text size and without photos Preheat oven to 425 degrees F. Peel the eggplant in alternating strips. Cut into 3/4″-1″ thick slices. Place slices in a large bowl and toss with the olive oil and salt and pepper, to taste. Lay slices on parchment lined baking sheets. Bake for 35-40 minutes or until soft and golden brown. Leave to cool Burnt aubergine & tahini dip adapted from Ottolenghi's Plenty. 1 large or 2 smaller aubergines (eggplant) 2 tablespoons (70g) of tahini (sesame paste), adjust to your taste 60ml (1/4 cup) water 2 teaspoons pomegranate molasses / syrup 1 tablespoon lemon juice 1 garlic clove, grated 1 handful of parsley, chopped. pomegranate seeds olive oi Use the same boiling water to blanch the peas for 20 seconds. Refresh, drain and dry. Combine the beans, snow peas and peas in a large mixing bowl. Put the coriander seeds, mustard seeds and oil. Yotam Ottolenghi Ottolenghi Recipes Lamb Recipes Chicken Recipes Cooking Recipes Meat Recipes Savoury Recipes Dinner Recipes Greek Lemon Rice Yotam Ottolenghi's one-pot wonders - recipes There's a very good reason our ancestors cooked meat and grain in the same pot: the combination is comforting, filling and mouth-watering Yotam.

The Best Yotam Ottolenghi Recipes You Don't Want to Miss

The 5 best Ottolenghi recipes for isolation, as picked by

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian.His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and. Serve it with Yotam Ottolenghi's Bulgur with tomato, aubergine and preserved lemon yoghurt, which complements the flavours of the lamb really well, and is also easy to prepare ahead. This all pairs beautifully with the Lowerland Tolbos Tannat that has made fame over the past few years and has put Prieska on the viticultural map

Yotam Ottolenghi's Roasted Eggplant with Anchovies and

Yotam's Mystery Box Challenge and Invention Test - Celebrity chef and writer Yotam Ottolenghi made his first appearance as this week's guest judge. His Mystery Box had ingredients that are used in Middle-Eastern cuisine: freekeh, tahini paste, lamb, date syrup, parsley, eggplant, rose water and sumac. After 75 minutes against Michelle, Eliza. Ottolenghi The eponymous chef needs no introduction: his round-the-world fusion of flavours, dreamt up with one foot always in Israel, is everywhere, and with good reason. This is life-affirming food

Aubergine puree topped with lamb stew (hünkar beğendiOttolenghi lamb shoulder recipes - ottolenghi lambJerusalem by Yotam Ottolenghi – ApiciusYotam Ottolenghi’s 10 recipes perfect for the AustralianEssex Girl Cooks Healthy | Low Cholesterol | Lamb Stuffed