2020
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Discover the Ottolenghi range of freshly made hampers and bakery products, book a table at one of our London restaurants or Delis and browse online recipes.
Yotam Ottolenghi is the chef-patron of the Ottolenghi group. He is the author of nine best-selling cookery books which have garnered many awards. He has been a weekly columnist for the Saturday Guardian for over fifteen years and is a regular contributor to the New York Times.
Live on stage at venues across the UK, US and Europe, Yotam and one of his co-authors will share expert tips on infusing your kitchen with the unmistakable Ottolenghi flare, creating comforting meals that burst with colour, flavour, bounty and sunshine.
Baba ganoush and mutabal are easily confused. While they’re both burnt aubergine mezze, the two are quite different things. Mutabal is made creamy with tahini, while baba ganoush is much lighter and contains lemon, garlic, olive oil, herbs and fresh vegetables like peppers.
We are thrilled to announce the launch of Ottolenghi COMFORT, the new cookbook by Yotam Ottolenghi and co-authors Helen Goh, Verena Lochmuller and Tara Wigley. The new book is the work of ‘four hungries’- each bringing their own memories, childhoods, and travels with them to explore what comfort food means to them.
Ottolenghi Spitalfields serves up a lively menu with an ambience to match. Our restaurant is situated just outside the market – the perfect spot to start or end your day. Cooked breakfast dishes are served from 9.00-11:45am. with labneh, sourdough, cherry tomato and herb salad.
This is a deceptively simple curry, drawing on the flavours of a Southern Indian fish curry called Moilee. This vegan version is rich and indulgent. Serve alongside rice or chapati for a complete meal.
Drain in a colander lined with kitchen paper and serve at once. Falafel and hummus are the ultimate daily food in Muslim Jerusalem. As a little boy, Sami used buy hummus and freshly fried falafel balls for every breakfast. Full recipes online.
Chicken shawarma is excellent on its own as well but even better with a pillowy pitta. Browse online for full recipe.
Shakshuka recipe | Ottolenghi Recipes. Shakshuka is a one pan dish. Eggs are a must, everything else changes with the seasons–add potatoes during winter and aubergines in spring. The hero in ours is slow-cooked, gently spiced tomatoes and peppers—the perfect bed for your eggs.
