Yotam Ottolenghi, Sami Tamimi
Professional chef
Recipes
Baby Spinach Salad with Dates and Almonds
Yotam Ottolenghi, Sami Tamimi · Jerusalem
With almonds, sweet dates and pita bread croutons this baby spinach salad from Ottolenghi has a delightful variety of flavour and texture.
Barley Risotto with Marinated Feta
Yotam Ottolenghi, Sami Tamimi · Jerusalem
From Ottolenghi's recipe book Jerusalem, this barley risotto with marinated feta is a colourful dish that would be great as a vegetarian main.
Beef Meatballs with Broad Beans and Lemon
Yotam Ottolenghi, Sami Tamimi · Jerusalem
An all-time favourite Ottolenghi recipe, these beef meatballs are packed with broad beans, making this a perfect spring supper.
Burnt Aubergine with Yellow Pepper and Red Onion
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
This beautiful burnt aubergine with yellow pepper and red onion salad from Yotam Ottolenghi is a perfect summer lunch recipe.
Buttered Prawns with Tomato, Olives and Arak
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Simply seasoned with butter, garlic and parsley, Ottolenghi's buttered prawns with tomatoes, olives and Arak are a timeless seafood starter.
Chargrilled Asparagus, Courgettes and Manouri
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's chargrilled asparagus, courgettes and manouri dish is a fresh and colourful salad, ideal for summer dining.
Chermoula Aubergine with Bulgar and Yoghurt
Yotam Ottolenghi, Sami Tamimi · Jerusalem
From the Middle East, this chermoula aubergine recipe is baked with warming spices before being finished with bulgar wheat, yoghurt and fragrant coriander.
Chicken with Caramelized Onion and Cardamom Rice
Yotam Ottolenghi, Sami Tamimi · Jerusalem
A warming dish of chicken with caramelized onion and cardamom rice, best served with extra coriander, dill and Greek yoghurt.
Cod Cakes in Tomato Sauce
Yotam Ottolenghi, Sami Tamimi · Jerusalem
From the Jerusalem recipe book by Yotam Ottolenghi and Sami Tamimi, these cod cakes in tomato sauce are both sweet and slightly sharp.
Couscous and Mograbiah with Oven-dried Tomatoes
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's Couscous and Mograbiah with Oven-dried Tomatoes recipe combines the texture of mograbiah with sweet, sharp tomatoes.
Fennel and Feta with Pomegranate Seeds and Sumac
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's crisp Fennel and Feta Salad with Pomegranate Seeds and Sumac is the perfect winter salad recipe, bursting with texture and flavour.
Hummus Kawarma (Lamb) with Lemon Sauce
Yotam Ottolenghi, Sami Tamimi · Jerusalem
Yotam Ottolenghi's hummus kawarma recipe sees crispy fried lamb paired beautifully with creamy hummus and a lemon sauce.
Marinated Rack of Lamb with Coriander and Honey
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Ottolenghi's marinated rack of lamb with coriander and honey works well as a centrepiece for a weekend spread with friends and family.
Marinated Turkey Breast with Cumin, Coriander and White Wine
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
Enjoy Ottolenghi's Marinated Turkey Breast with Cumin, Coriander and White Wine with this simple recipe from Ottolenghi: The Cookbook.
Mixed Bean Salad
Yotam Ottolenghi, Sami Tamimi · Jerusalem
Ottolenghi's fresh and vibrant mixed bean salad from Jerusalem is an authentic dish to mark Jewish Rosh Hashanah celebrations.
Open Kibbeh
Yotam Ottolenghi, Sami Tamimi · Jerusalem
Yotam Ottolenghi's twist on a traditional kibbeh recipe makes a comforting lamb main course, bursting with the flavours of the Middle East.
Pan-Fried Sea Bream with Harissa and Rose
Yotam Ottolenghi, Sami Tamimi · Jerusalem
This fragrant sea bream with harissa and rose from Yotam Ottolenghi and Sami Tamimi's Jerusalem makes for an elegant dinner party main. The recipe would work equally well with sea bass.
Parmesan and Poppy Biscuits
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
This Ottolenghi recipe for savoury Parmesan and Poppy Biscuits is perfect for a dinner party or Christmas cheese board.
Portobello Mushrooms with Pearl Barley and Preserved Lemon
Yotam Ottolenghi, Sami Tamimi · Ottolenghi: The Cookbook
These buttery, barley-topped portobello mushrooms from Ottolenghi: The Cookbook make for a hearty, warming starter.
Roasted Cauliflower and Hazelnut Salad
Yotam Ottolenghi, Sami Tamimi · Jerusalem
This warm roasted cauliflower and hazelnut salad from Ottolenghi is the perfect accompaniment to a winter dinner party.
Roasted Chicken with Jerusalem Artichoke and Lemon
Yotam Ottolenghi, Sami Tamimi · Jerusalem
An impressive dinner party dish this roasted chicken with Jerusalem artichoke and lemon from Ottolenghi is simple but packed with flavour.
Roasted Sweet Potatoes and Fresh Figs
Yotam Ottolenghi, Sami Tamimi · Jerusalem
Yotam Ottolenghi's beautiful recipe for Roasted Sweet Potatoes and Figs from Jerusalem makes a perfect vegetarian main course or side dish to serve with roast meat.
Shakshuka
Yotam Ottolenghi, Sami Tamimi · Jerusalem
Enjoy Ottolenghi's Shakshuka with this simple recipe. This vegetarian dish is perfect for a lazy weekend brunch or quick, simple midweek supper. It's a simple egg recipe that everyone will adore!
Spicy Beetroot, Leek and Walnut Salad
Yotam Ottolenghi, Sami Tamimi · Jerusalem
Inspired by Georgian cuisine, this vegetarian salad recipe showcases beetroot, leek and walnuts. The vibrant dish has a kick of chilli and pop of pomegranate.
Stuffed Aubergine with Lamb and Pine Nuts
Yotam Ottolenghi, Sami Tamimi · Jerusalem
Inspired by a Turkish dish Ottolenghi's stuffed aubergine with lamb and pine nuts is a hearty meal best served simply with breads or rice.