ottolenghi

Hummus with Turkey &amp; Zucchini Meatballs ~ I made a meal out of my favorite creamy hummus appetizer simply by topping it with tender turkey meatballs lightened up with zucchini.

Hummus with Turkey & Zucchini Meatballs

chickpeas

garlic

lemons

salt

tahini

pine nuts and olive oil

ground turkey (i used white meat)

zucchini (about two small)

green onions (very thinly sliced)

Tbsp chopped fresh mint

Tbsp chopped fresh cilantro

garlic (minced)

tsp cumin

tsp fresh ground pepper

cayenne pepper

Greek yogurt

Tbsp tahini

lemon

Make the hummus first.  Put the chickpeas in a food processor, along with the garlic and lemon juice, and puree until very smooth.  You will have to scrape down the sides of the machine occasionally.  Let the machine to its work for several minutes to get a smooth puree.

Add the tahini and salt and puree again.  I add water at this point to thin the hummus down a bit, maybe 1/2 cup. Taste to adjust the seasonings.  Refrigerate until needed.

For the meatballs put the ground turkey in a large mixing bowl.  Break it apart as you put it in.

Wrap the shredded zucchini in paper towels and squeeze the moisture out.  Add it to the bowl, along with the rest of the ingredients.  Mix with your fingers until well combined, but don't over work the meat.

I use a 1 1/2 inch scoop to scoop each meatball and then roll it lightly with my hands.  Set on a platter while you finish them all.  The mixture will be very wet and loose, but will firm up as it cooks, so don't worry.  I like the cover and chill the meatballs for about an hour, but that's optional.  You can proceed right away if you like.

Heat oven to 400F

Coat the bottom of a skillet with oil and heat until quite hot.  Brown the meatballs, in batches, for a few minutes so that all sides get brown.

Transfer the meatballs to a baking pan and carefully thread about 3-4 meatballs each onto skewers.  Set the pan in the oven for about 10 minutes or until the meatballs are cooked through.  You can check with a thermometer if you like, the interior should be at or close to 165F.

Serve the meatballs warm on top of the hummus, and drizzle with sauce.

For the sauce, mix the ingredients together and add enough water to thin it to a drizzling consistency.  Taste to adjust the flavors if you like.

This hearty dish is inspired by moussaka, but simpler to prepare. Everything is baked in one roasting pan, with the different elements added in stages. The topping cuts wonderfully through the richness of the eggplant and lamb.

Ottolenghi's eggplant, lamb and yoghurt bake recipe

olive oil

onion (about 200 grams), thinly sliced

garlic cloves, thinly sliced

eggplants (about 750 grams), roughly cut into 3cm cubes

lamb mince

tbs cinnamon

allspice

tsp chilli flakes

tomato paste

tbs oregano leaves, roughly chopped

Massel Chicken Style Liquid Stock

tbs parsley, roughly chopped

Greek-style yoghurt

tbs plain flour

parmesan, finely grated

feta, roughly crumbled

(40 grams) pine nuts

Salt & black pepper

garlic cloves, crushed

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Whether you keep it simple or adorn it with decadent extras, this walnut cake from Yotam Ottolenghi is as perfect for afternoon tea as it is for a celebratory table.

Ottolenghi's walnut cake recipe

eggs,

dark muscovado sugar (substitute dark brown sugar)

walnut halves, whizzed

amaretto

caster sugar

walnut halves

milliliters double cream

tsp caster sugar

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Once you taste this umami-rich citrusy condiment called preserved lemons, you&#039;ll wonder why you waited this long to start cooking with them.

Ottolenghi Preserved Lemons

lemons (Meyer, Eureka, Lisbon)

lemon juice

rosemary (optional)

thyme (optional)

peppercorns (optional)

spicy red pepper (optional)

Sterilize jar

Sterilize your 1 qt glass jar canning jar (run through dishwasher, run under very hot water, use your instant pot) - just make sure it is clean.

Cut lemons

Cut 2 slits in each lemon to create a well to put the salt in, being careful not to slice all the way through. If you do, no big deal, many people preserve quartered lemons. It will work too.&nbsp;

Add salt

Add about 1 tablespoon of kosher salt to each lemon.&nbsp;

Place in jar

Place the lemons in the glass jar fitting them in as tightly packed as you can.

Close and store

Close the jar and let them sit in a cool dry place for about a week. You'll notice juice beginning to accumulate in the jar.&nbsp;

Add additional juice

After a week, open the jar, add your aromatics of choice - thyme, rosemary, peppercorns, coriander, cardamom, star anise, cinnamon, a whole pepper - your taste buds can be your guide. Then cover the lemons and aromatics with enough lemon juice to cover them all and close it up. Let it sit out in that cool dry place for 3 or 4 more weeks. You can occasionally shake it about if you&#39;d like. Right before you refrigerate, top with a seal of olive oil, then place in the refrigerator and start experimenting!

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Preserved Lemons are so easy to make and a long-lasting refrigerated kitchen staple. Originally used in Middle Eastern and Moroccan cooking, they are ideal for dips, salad dressings, marinades, roasted vegetables, fish, chicken and so much more!

Preserved Lemons

Ixta Belfrage's porcini ragu

dried porcini

Tbsp olive oil,

garlic, very finely chopped (not crushed!)

½ tsp chilli flakes (or less if you prefer)

parsley

1½ Tbsp tomato purée/paste

twists black pepper

dried tagliatelle nests

parmesan, very finely grated, plus extra to serve

Tbsp double cream

In a medium bowl, cover the porcini with boiling water and leave to soak for 10 minutes. Drain, reserving 75g of the soaking liquid. Very finely chop the porcini to mince consistency, then set aside.

Put the oil, garlic, chilli flakes, parsley and fine salt into a cold, large sauté pan on a medium-low heat. Very gently fry for 5 minutes until soft and lightly golden,  turning the heat down if the garlic starts to brown.

Increase the heat to medium-high, then add the chopped porcini, tomato purée/paste and plenty of pepper. Stir-fry for 3 minutes, then set the pan aside while you boil the pasta.

Cook the pasta in salted boiling water for about 6 minutes, until al dente. Drain, reserving 350g of the pasta water.

Return the sauté pan with the porcini to a medium-high heat, then add the 350g of pasta water and the reserved 75g of porcini soaking liquid. Stir, and bring to a simmer. Once simmering, leave to bubble away for 3 minutes.

Add half the parmesan to the pan, stirring until it has melted before adding the rest. Lower the heat to medium, then stir in the cream, followed by the drained tagliatelle. Toss over the heat until the pasta and sauce have emulsified – about 1½ minutes.

Remove from the heat and serve at once, finished with as much extra oil and parmesan as your heart desires.

Lamb shawarma

Tbsp Cumin seeds (Main)

Black peppercorns

Cardamom pods

Fenugreek seeds

Cloves (Main)

Star anise

Cinnamon sticks

Fennel seeds

tsp Grated nutmeg

Tbsp Paprika

Tbsp Sumac powder

Tbsp Root ginger, grated

Flaky sea salt

Garlic cloves, crushed

coriander, leaves and stems

Lemon juice

Canola oil

⅕ kgs Lamb leg,

500 g Baby carrots, trimmed (Main)

Cumin seeds

tsp Ground coriander

Salt and pepper

Tbsp Pomegranate molasses

sprinkle Sliced almonds

Place the cumin seeds, peppercorns, cardamom, fenugreek, cloves, star anise, cinnamon stick and fennel seeds in a heavy-based frying pan on medium heat. Heat through for 1-2 minutes until the spices are fragrant. Add the nutmeg, paprika and sumac and heat for a few seconds. Be careful not to burn the spices. Transfer to a grinder.

Process until a powder is formed. Pour into a bowl and mix in the ginger, salt, garlic, coriander, lemon juice and oil. Mix well.

Place the lamb in a large plastic bag. Add the marinade and move the meat around so it is evenly coated. Seal then refrigerate for 24 hours, turning occasionally.

Return the meat to room temperature. Preheat the oven to 170C. Place the lamb in an oiled roasting pan with as much of the marinade as possible. Roast for 1½hours then add a cup of hot water to the pan. Cover the lamb with foil and continue roasting for another hour or until tender. Remove from the oven and rest for 10 minutes before carving.

Great served with spicy roasted carrots and plain yoghurt combined with chopped mint.

Toss the carrots in a little olive oil in a roasting pan. Sprinkle with cumin seeds and coriander. Season with salt and pepper.

Roast at 180C for 25 minutes or until crisp-tender. Drizzle with a Tbsp of pomegranate molasses and sprinkle with sliced almonds.

The finer things in life are often the simplest, says Yotam Ottolenghi, whose super-easy twist on spaghetti offers texture and flavour in equal measure. Cooked in one pan, this dish will take your kitchen credentials to a new level.

One-pan crispy spaghetti and chicken recipe

1kg boneless, skin-on chicken thighs (4-6 thighs)

onion,

garlic cloves, finely chopped

tbs thyme leaves

spaghetti,

breadcrumbs

finely chopped fresh flat-leaf parsley

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Top 7 ottolenghi recipes from across the web

The most viewed ottolenghi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hummus with Turkey & Zucchini Meatb...

Ottolenghi's eggplant, lamb and yog...

Ottolenghi's walnut cake recipe

Ottolenghi Preserved Lemons

Ixta Belfrage's porcini ragu

Lamb shawarma

One-pan crispy spaghetti and chicke...

The most viewed ottolenghi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine