Jun 11, 2019 - Nutritious lamb recipes for the spring and summertime. Grating onions is, I admit, an unpleasant task, but the results are, I think, worth shedding a few tears over. ½ small red onion, finely chopped (50g net weight)2 tbsp fresh lime juiceSalt and black pepper1.2kg carrots, peeled and cut widthways into 3-4cm chunks135ml olive oil¾ tsp ground turmeric7 garlic cloves, peeled, 6 left whole and 1 crushed 2 tsp coriander seeds, roughly crushed in a mortar2 tsp cumin seeds, roughly crushed in a mortar½ tsp chilli flakes1½ tbsp maple or agave syrup5-6 tbsp (20g) coriander, roughly chopped2 spring onions, trimmed and thinly sliced (30g)40g pistachios, very lightly toasted and roughly chopped60g Greek-style yoghurt. Featured dishes (see *recipes* in The Guardian article below): Hummus two ways – kofta & aubergine Prawn & tomato stew with coriander pesto Fish kofta with yogurt, sumac & chilli Chicken shawarma pie The Turkish may have the monopoly on kebab production in my neck of the woods, but the kofte itself refuses to respect any national boundaries.In fact, strictly speaking, as the name comes from the Persian word to grind, they don't have to involve meat at all – you can have potato kofte, prawn kofte, even cheese kofte, if you want, as long as they're minced together finely enough. Serve as part of a meze spread or as a side dish. In a small bowl, mix the onion, half the lime juice and a pinch of salt, and set aside to pickle. Eat immediately with flatbreads and yoghurt. There’s a bit of kick here, so if you’re not into heat, then leave out the green chillies in the sauce and in the kofta. Set aside a third of the rub mixture and spread the rest over a baking tray. It comes in many varieties, each with its own unique heritage and specific preparation technique. Season with a half-teaspoon of salt and a good grind of pepper, and cook for about three minutes, until all the leaves have softened and wilted. Serve it alongside various other dips, such as the smashed carrots with coriander-pistachio pesto below, and some bread. Tip out into a large bowl and add the grated onion, garlic, tomato, chopped parsley, lemon zest, a tablespoon of oil, three-quarters of a teaspoon of salt and a good grind of pepper, and knead (wear gloves, if you prefer) for about three minutes, until well combined and sticky. Gently toss the red onion rounds in a tablespoon of oil, a quarter-teaspoon of salt and a good grind of pepper, keeping them as intact as possible. First published on Wed 3 Jul 2013 10.24 EDT. Leave to cool for about five minutes, then crush into a coarse mash (you don’t want it to be smooth) with a fork or potato masher. Healthy Recipes Great Recipes Cooking Recipes Favorite Recipes Cooking Pork Cooking Turkey Cooking Games Ottolenghi Recipes Yotam Ottolenghi. McEvedy goes for Turkish pepper, which lends an attractive red speckle, and Ottolenghi and Tamimi for a fresh red pepper, but I'd prefer to save any heat for a chilli garnish. See more ideas about ottolenghi, ottolenghi recipes, recipes. For Falastin, Tara travelled with Tamimi in Palestine and ate her body weight in chickpeas and tahini. Yotam Ottolenghi’s smashed carrots with coriander-pistachio pesto and pickled onions. This simple, colourful dish is a good way to dress up the humble carrot. Peppery parsley is the most popular addition to koftes: Fearnley-Whittingstall is the odd one out yet again, but then he is making "merguez koftes" which means he's got a few other spices up his sleeve. Ottolenghi’s spiced lamb kofta are brilliant – a middle-eastern version of a meatball, sweetly scented with cinnamon and all-spice and given a kick with fresh chilli and herbs. Prep 25 min Cook 1 hr 15 min Serves 4. In fact, a mixture of lamb and beef is surprisingly common – indeed, Rebecca Seal includes a recipe in her new book Istanbul using only beef, and Yotam Ottolenghi and Sami Tamimi use an equal amount of both, while Hugh Fearnley-Whittingstall goes for slightly more lamb. See more ideas about Lamb recipes, Recipes, Lamb. andre zivanari recipies. Here’s how the shops’ own versions compare. To serve, spread out the carrot mash out on a large plate, dot with spoonfuls of the yoghurt and then about two-thirds of the pesto. Heat the oven to 240C (220C fan)/475F/gas 9. • Fish Kofta with Yogurt, Sumac, and Chile • Pulled-Lamb Schwarma Sandwich ... tested, and written recipes for Ottolenghi's weekly column in the Guardian magazine and monthly New York Times columns, as well as for his cookbooks. Remove from the oven and use tongs gently to lift out the shanks and transfer them to a plate. Alternatively, some Greek yoghurt and plain rice will balance it all out. UK hummus supplier extends product recall over salmonella scare. Roll each kofta in the coffee rub until well coated all over, and set aside (or refrigerate if you’re getting ahead). • Fish Kofta with Yogurt, Sumac, and Chile • Pulled-Lamb Schwarma Sandwich ... and written recipes for Ottolenghi's weekly column in the Guardian magazine and monthly New York Times columns, as well as for his cookbooks. Leg, as recommended by Anissa Helou in Lebanese Cuisine, has a tendency to be a bit dry: the shoulder used by Ottolenghi and Tamimi, Fearnley-Whittingstall and Claudia Roden in Arabesque gives a far better result. Return to the oven for another three minutes, until cooked through and nicely browned. Helou also warns against trying to cook the kebabs on long flat skewers, and even Roden acknowledges it's easier to do them in a little flat balls. In fact, a mixture of lamb and beef is surprisingly common – indeed, Rebecca Seal includes a recipe in her new book Istanbul using only beef, and Yotam Ottolenghi and Sami Tamimi use an equal amount of both, while Hugh Fearnley-Whittingstall goes for … I love the emphatically Middle Eastern flavour, and the green colour parsley gives the kebabs – and even better is McEvedy's mix of mint and parsley. These chime perfectly with the natural sweetness of the meat, and, I think, give the koftes a distinctively Middle Eastern flavour. See more ideas about Ottolenghi, Yotam ottolenghi, Ottolenghi recipes. Place a small frying pan over a medium heat and add a dash of oil. Cook the kebabs until golden brown on all sides, and cooked through to your liking. Show More. After a brief recall, tubs are back on shelves. © 2020 Guardian News & Media Limited or its affiliated companies. I'd always assumed that meat in the kofte context meant lamb: that's certainly what always seems to be cooking when I cycle round Turkish London with my mouth hanging open. Put the chicken thighs in a food processor and pulse until minced. It’s easy – and cheap – to make at home. That sauce ️. Yotam Ottolenghi’s smashed carrots with coriander-pistachio pesto and pickled onions. Shape into fingers, patties, meatballs or around flat skewers, cover and chill for at least an hour, or up to 12. And it’s worth making double or triple the coffee rub, because it works wonders on all sorts of grilled meats and vegetables. Today I made Ottolenghi’s kofta b’siniyah from his cookbook Jerusalem. This one’s unchanged.) Finely chop the parsley and mint, and add. The coffee adds a smoky, earthy quality to these koftas, but without dominating proceedings. Ottolenghi left in 2001 to start his own place, and Tamimi joined not long after; they have been business partners ever since.' Two dips – a yoghurty Persian number and nutty, pesto-smothered mashed carrots – accompany coffee- and chilli-rubbed chicken koftas in a tactile Middle-Eastern feast. Some ideas are so good that everyone wants a piece. Fearnley-Whittingstall uses a dazzling array of spices: fennel, cumin, coriander, paprika, cayenne pepper, sumac and harissa paste, which makes his koftes as orange as a Calippo, or indeed the notoriously geyser-like merguez sausage, ruiner of a thousand silky summer outfits. Transfer the grilled kofta to a medium oven tray lined with greaseproof paper and roast in the hot oven for six minutes. Roasted Chicken with Clementines. Undoubtedly delicious, but a little more North African than I'm after here. November 6, 2020; By ; This dish is inspired by dal makhani, that buttery Indian dish made rich by the sheer amount of cream or ghee in which the black lentils and red kidney beans are cooked. You can also use a food processor here, as Roden and Helou do, but this tends to chop the onion so fine it's difficult to separate it from the excess liquid, so I'd only take this road if you've got people coming over and you'd prefer not to have mascara halfway down your face when they arrive. I went looking for something different to do with the two medium eggplants … Yotam Ottolenghi’s fish kofta in ancho chilli and tomato sauce. We’ll be serving up the choicest dishes from stars of the restaurant and blogging world for you. Top with the pickled onion and serve warm or at room temperature with a bowl of the remaining pesto alongside. Don't miss THE online food event of 2020. Wed 3 Jul 2013 10.24 EDT f a table could tell a story, there’d be scattered cutlery and plates scraped clean, scrunched-up napkins, glasses half full and a tablecloth stained with equal parts turmeric and impatient hunger. I find the stronger flavour of the lamb stands up better to the spices than the subtler beef, so there seems little point in buying both. Not only will this make the koftes less delicate, but it will give the flavours time to develop and infuse, as in Fearnley-Whittingstall's recipe. (Serves four)2 small onions1 small bunch of parsley1 small bunch of mint, leaves only750g lamb shoulder, finely minced (or see above)50g toasted pine nuts, roughly chopped1½ tsp ground cinnamon1½ tsp ground allspice½ tsp grated nutmeg1½ tsp black pepper1½ tsp saltOil, to grease. In a bowl, toss the grilled onion with the mint, picked parsley, lemon juice and a pinch each of salt and pepper (don’t worry if the rounds separate at this stage). The Happy Foodie site, supported by Penguin Random House, will bring you inspiring recipes from renowned cooks and chefs, including Nigella Lawson, Mary Berry, Yotam Ottolenghi and Rick Stein. Yotam Ottolenghi’s coffee- and chilli-rubbed chicken koftas with grilled onions and herbs. Otherwise, you can use your hands to squidge everything together: they're much easier to wash up. Put a well-greased griddle pan on a high heat and ventilate the kitchen. See more ideas about ottolenghi recipes, yotam ottolenghi recipes, ottolenghi. Swap the cascabel chilli for another mild dried chilli, such as guajillo, if you prefer. Cut is important here: you need something with enough fat to stick together on the grill, and remain nice and juicy on a high heat. If a table could tell a story, it would echo a joyful cacophony of voices, murmurs of conversation and the emotional highs and lows of its last meal. 400g celery (ie, 5-6 sticks), trimmed and very thinly sliced (350g net weight)3½ tbsp fresh lime juiceSalt and black pepper90ml olive oil700g baby spinach60g walnuts, toasted and roughly chopped50g coriander (ie 1 big bunch), roughly chopped2 garlic cloves, peeled and crushed350g Greek-style yoghurt1 tsp dried mint. Yotam Ottolenghi’s spinach borani with celery and walnuts. Koftes, koftas – which country makes the best, and what's your favourite version for the summertime? I'd always assumed that meat in the kofte context meant lamb: that's certainly what always seems to be cooking when I cycle round Turkish London with my mouth hanging open. 500g boned and skinned chicken thighs, cut into roughly 3-4cm pieces½ onion, peeled and coarsely grated (65g net weight)2 garlic cloves, peeled and crushed1 large tomato (120g), coarsely grated and skin discarded (90g)5-6 tbsp (20g) flat-leaf parsley, half roughly chopped, the rest picked with some stem attached1 large lemon – half finely zested, to get 2 tsp, and juiced, to get, 1 tbsp, the other half cut into two wedges75ml olive oilSalt and black pepper2 red onions, peeled and each cut into 5 rounds1½ tbsp picked mint leaves, For the rub2 tbsp finely ground coffee1 tbsp ground cascabel chilli (about 2 whole chillies, blitzed in a spice grinder)1½ tsp soft light brown sugar1 tsp smoked paprika1½ tsp ground cumin. The Guardian. Hummus 'crisis' sheds light on secret world of mass food production, Dip back in: beat the hummus crisis with this quick recipe, Hummus shortages after shops remove dip from sale over 'taste issues'. Divide the mix into 12, then form into compact, torpedo-shaped koftas of about 55g each. When hot, sauté the onion and garlic until tender. • Fish Kofta with Yogurt, Sumac, and Chile • Pulled-Lamb Schwarma Sandwich ... and written recipes for Ottolenghi's weekly column in the Guardian magazine and monthly New York Times columns, as well as for his cookbooks. Could palates, rather than politics, be the key to peace in the Middle East? Take the kofte, a minced meat creation enjoyed, in various forms, from Baghdad to Bursa, Casablanca to Calcutta. 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.He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. Egypt's street food: the Middle East's culinary secret, Rebecca Seal includes a recipe in her new book Istanbul, Hugh Fearnley-Whittingstall goes for slightly more lamb, defend the rusky British sausage to the death. Once the griddle is hot, grill the onion slices for four minutes on each side, until well charred and softened, then set aside to cool. ½ small red onion, finely chopped (50g net … 2 thoughts on “ Ottolenghi’s Kofta b’siniyah ” Jenny says: May 7, 2018 at 2:47 pm I made these two weeks ago. Shape into small ovals (60-80g each) and press mixture together firmly to ensure the kofta keep their shape. Heat the oven to 200C (180C fan)/390F/gas 6. See more ideas about Ottolenghi, Ottolenghi recipes, Yotam ottolenghi recipes. Drizzle the kofta with a tablespoon of oil, then grill them in two batches for about 90 seconds a batch, until lightly charred on the outsides (take care they don’t catch and burn). Stir in the cooled spinach and half the celery mixture, and mix until both are well coated. Arrange the koftas and their cooking juices on a platter and pile the grilled onion salad to one side. Put the coriander, spring onions, pistachios, three tablespoons of oil, the crushed garlic clove, a quarter-teaspoon of salt and a good grind of pepper in the bowl of a food processor and blitz to a coarse paste. Prepackaged mince doesn't offer much in the way of information on which bit of the animal it hails from, so if possible, go to a butcher and ask them to mince you some shoulder – if not, then look for stuff that's well-flecked with fat, and steer clear of the word lean. 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