50g toasted pine nuts, roughly chopped, plus extra whole ones to garnish. Heat the oven to 220C (200C fan)/425F/gas 7. Onions seem to be a must in koftes: only Fearnley-Whittingstall dumps them in favour of garlic. 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. 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 sl… Cook, stirring, for seven minutes, until thickened. Place the aubergine halves cut side up on an oven tray lined with greaseproof paper, and roast for 40 minutes, until soft and very well browned. Tip the courgettes into a clean tea towel and wring over the sink to extract as much liquid as possible. One definition, I suppose, is any kind of minced meat sphere that’s been bulked out with starch or vegetables to lighten things up and to add or absorb flavour. Mint is always a happy pairing with lamb, and here it adds a welcome freshness too. 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. Slow-cooked lamb shoulder with mint and cumin. Shape into fingers, patties, meatballs or around flat skewers, cover and chill for at least an hour, or up to 12. (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. Read the original recipe in The Guardian. Cut deep crosshatches into each aubergine half, then season with three tablespoons of oil, a quarter-teaspoon of salt and a good grind of pepper. While the meatballs are cooking, mix the celery, celery leaves, currants and parsley in a medium-sized bowl with the lemon juice, the remaining 25ml olive oil, a quarter-teaspoon of salt and a good grind of pepper. In a large saute pan with a lid, heat two tablespoons of oil on a medium-high flame. Yotam Ottolenghi’s meatball and mushroom traybake with celery salsa. The solution would be to permit the word to cover instances where the ratio shifts away from meat, making balls that are almost dumpling-like: fresh, full of flavour and impossibly fluffy. Put in a large bowl. We’ll be serving up the choicest dishes from stars of … The lamb should be shoulder and the beef a good non-stewing cut. Yotam Ottolenghi is a writer and the chef-owner of the Ottolenghi restaurants, Nopi and Rovi, in London. Roden keeps things very simple with salt and pepper, but, though it's difficult to criticise any variety of grilled lamb, I can't help feeling they could do with a little pepping up (presumably not a problem if, as she suggests, you serve them with a selection of mezze). Dec 5, 2020 - Explore Rosa DeSensi's board "Yotam Ottolenghi", followed by 918 people on Pinterest. 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. But, it being barbecue season, I'm sticking to the version I eat most often – cigars of lightly spiced meat, chargrilled and served up with warm flatbreads, crunchy salad and a tangy yoghurt sauce. McEvedy adds breadcrumbs to her kofte mix, which gives them a real juiciness, but which feel wrong here: I'll defend the rusky British sausage to the death, but I do think these should be all meat. Ottolenghi is a renowned Israeli-British chef, restaurant owner, and recipe writer. Yotam Ottolenghi's Mediterranean Feast, the first series, is an introduction to the cuisines of the southern and eastern Mediterranean. 3 aubergines (750g), cut in half lengthways 90ml olive oil Salt and black pepper 400g lamb … If not, do as Ottolenghi and Tamini suggest: form them around the skewers well in advance, and leave them chilling until needed. He gets influenced and inspired which helps expand his cooking skills. Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Cooking section and has a weekly column in The Guardian. Grating them, as Helou, Roden and Allegra McEvedy suggest, though certainly more of a pain than Ottolenghi and Tamimi's fine chopping, gives the kebabs a more assertively oniony flavour, though it's important to squeeze them out a little, as McEvedy suggests, or they'll make the mix too sloppy to hold together in the pan. Sep 21, 2020 - Explore Karen Schremmer's board "Yotam Ottolenghi Recipes", followed by 193 people on Pinterest. Mix in the meat, pine nuts, spices and salt until thoroughly combined. Grating onions is, I admit, an unpleasant task, but the results are, I think, worth shedding a few tears over. Drain the chickpeas, then transfer to a food processor with the onion, herbs and remaining teaspoon each of cumin and coriander. Pour the stock over the potatoes and mushrooms, arrange the meatballs evenly around the tray and return to the oven for 35 minutes, turning the tray around once halfway through the roasting, until the meatballs are cooked through and golden-brown. 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. Some ideas are so good that everyone wants a piece. He writes a weekly food column for The Guardian’s Feast Magazine and a monthly food column for The New York Times. Put the mince in a large bowl with the breadcrumbs, onion, parsley, dill, anchovies, fennel seeds, currants, half a teaspoon of salt and a generous grind of black pepper. Transfer the aubergine flesh to a board, roughly chop, then put 160g of the chopped aubergine (you’ll use the rest in the salsa) into a large bowl with the lamb, onion, garlic, cinnamon, allspice, half a teaspoon of the chilli, the mint, two‑thirds of the parsley, three-quarters of a teaspoon of salt and a good grind of pepper, and mix well. Top with the picked herbs, drizzle with the remaining tablespoon of olive oil and serve straight from the pan. Access all the recipes online from anywhere. And does anyone have any tips for keeping them on the skewer? Put the courgettes into a sieve set over a bowl, sprinkle with half a teaspoon of salt, toss, then leave to drain for at least 30 minutes. 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. Grate the onions, and squeeze out most of the liquid through a sieve. Put two tablespoons of oil in a large frying pan on a high heat. See more ideas about ottolenghi, yotam ottolenghi, ottolenghi recipes. Serve with couscous or rice and a spoon of Greek yoghurt. 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. Press the mix to compress it and ensure the kofta … Divide the yoghurt between four plates, top first with the aubergine salsa then the kofta, and sprinkle with the last quarter-teaspoon of chilli and a few mint leaves. 400g non-lean minced veal or beef (or just add another 400g of lamb) 150g onion, finely chopped. Now shape into long, cigar-shaped cylinders, roughly 7cm long (about 50g each). Yotam Ottolenghi’s lamb and aubergine koftas. Yotam Ottolenghi's slow-cooked lamb shoulder with mint and cumin. Search. His previous book, 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 … Meanwhile, make the meatballs. Koftes, koftas – which country makes the best, and what's your favourite version for the summertime? 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. Form into 12 torpedo-shaped koftas, each weighing about 50g. A quick perusal of the index led us to "kofta," little lamb and beef logs mixed with pine nuts, parsley, onion and garlic and seared to dark, crusty perfection before they are nestled in and drizzled with a tahini dressing and browned butter. Once the aubergines are cool enough to handle, scoop out the flesh into a bowl and discard the skins, stalks and any liquid. Ottolenghi and Tamini say that, at home, they "can be made in any shape: flat patties, thin fingers or torpedoes", and I'd suggest, unless you're barbecuing, opting for one of those instead. These chime perfectly with the natural sweetness of the meat, and, I think, give the koftes a distinctively Middle Eastern flavour. Cook the kebabs until golden brown on all sides, and cooked through to your liking. Heat the oven to very high – 250C (230C fan)/gas 9½. Otherwise, you can use your hands to squidge everything together: they're much easier to wash up. 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. 2 large cloves of garlic, crushed. Image: Louise Hagger/The Guardian. Meanwhile, make the sauce. One definition, I suppose, is any kind of minced meat sphere that’s been bulked out with starch or vegetables to lighten things up and to add or absorb flavour. Drain the porcini, squeezing out as much water as possible, then finely chop. hat makes a meatball a meatball? Jul 4, 2018 - Whether you’re in the kitchen, in the garden or in the park with a picnic, the secret to summer cooking is to keep things simple Oct 18, 2020 - Explore Maria Kurtzman's board "Ottolenghi", followed by 393 people on Pinterest. 30g flat-leaf parsley, finely chopped, plus extra to serve. Cook the garlic until lightly browned – about 90 seconds – then add the tomatoes, tomato paste, two teaspoons each of the cumin and coriander, the cinnamon, the chilli flakes, a teaspoon and a quarter of salt and a good grind of pepper. If you can only buy shoulder whole, rather than minced, I'd recommend dicing it and then using the food processor to finely chop the meat into a mince-like consistency. Yotam Ottolenghi is the MasterChef Australia 2017 guest chef for the sixth week of the award-winning show. Bring the sauce back to a simmer on a medium-high heat, gently lower in the balls, cover the pan and turn down the heat to medium-low. Welcome to Ottolenghi cookbooks online The perfect interactive companion to your book Browse. Recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi. While the koftas are in the oven, mix the reserved aubergine with the lemon juice, the last tablespoon of oil and a good pinch of salt and pepper. “I always wanted to have children,” Ottolenghi said. (Alternatively, do as Helou suggests, and use a food processor to finely chop pieces of shoulder.). 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. Cook for 25 minutes, or until the sauce has reduced slightly and the balls are cooked through. Mix to … See more ideas about Ottolenghi, Ottolenghi recipes, Yotam ottolenghi recipes. Add to the chickpea mix and combine, then shape into 15 golfball-size balls weighing roughly 50g each. I struggle with the term because English, unlike some other languages, doesn’t have a satisfactory word for a veggie ‘meatball’. Pinenuts are an optional extra – … Fry the koftas in two batches, turning often, until browned all over – about four minutes. This is a brilliant way to use up any leftover Christmas roast vegetables – you’ll need just under 500g in total. And to let us still call them meatballs. Preheat the oven to 200C. Yotam Ottolenghi’s leftover veg samosas with cranberry dipping sauce. There are endless varieties of this meaty Middle Eastern delight. Put in a large bowl with all the other meatball ingredients, three-quarters of a teaspoon of salt and plenty of pepper. Ottolenghi’s food has a specific taste, feel, and look. ottolenghi.co.uk. Cooking the meatballs and vegetables in stock, as I do here, not only creates an easy meal in a tray, it also means the meatballs soak up the surrounding flavours and become richer and more complex. Pulse a few times, scraping the sides of the bowl as you go, until you have a coarse paste (don’t take it as far as a smooth puree). And to let us still call them meatballs. If you get the meat from a supermarket or another grocer, cook it through, just to be on the safe side. Transfer to a bowl and add the baking powder, eggs, panko, three-quarters of a teaspoon of salt and a good grind of pepper. Apr 12, 2016 - Originally from Jerusalem, Yotam Ottolenghi is a London-based restaurateur and food writer. My love of falafel set me on a journey that led me to these chickpea “meatballs”, which are soft, pillowy and vibrant green inside. 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. Undoubtedly delicious, but a little more North African than I'm after here. 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. I'm going with the sweet spices used by Ottolenghi and Tamimi, and Helou: cinnamon, allspice and nutmeg. Put all the kofta ingredients (exept for the sunflower oil) in a bowl and use your hands to mix everything together well. 500g oyster mushrooms, roughly torn in half800g roasting potatoes, skin on and cut into 3-4cm pieces¾ tsp chilli flakes100ml olive oil2 lemons, skin finely shaved, to get 4 strips, and juiced, to get 60mlSalt and black pepper420ml chicken stock2-3 celery sticks, finely sliced on an angle, reserve leaves1 tbsp currants2 tbsp parsley leaves, finely chopped, For the meatballs30g dried porcini mushrooms, soaked in 250ml boiling water for 10 minutes250g beef mince250g pork mince3 tbsp olive oil1 large plum tomato, coarsely grated, skin discarded and liquid drained (50g net weight)1 banana shallot, peeled and finely grated2 garlic cloves, peeled and crushed1 tbsp tomato paste50g parmesan, finely grated1½ tbsp picked flat-leaf parsley, finely chopped1 egg, beaten. The solution would be to permit the word to cover instances where the ratio shifts away from meat, making balls that are almost dumpling-like: fresh, full of flavour and impossibly fluffy. Forget same-old sausages and boring burgers – these are what I'll be sticking on the grill this summer. Fresh, full of flavour and impossibly fluffy, these meatballs switch the ratio away from meat to vegetables, Last modified on Tue 9 Jul 2019 04.24 EDT. Yotam Ottolenghi’s lamb and aubergine koftas. Cook the aubergines on an outdoor barbecue, instead of the oven, to lend them a smoky flavour, if you like. Fearnley-Whittingstall rolls them in poppy and sesame seeds before cooking, which looks great, but has a tendency to burn if you're aiming to char the meat – more successful are Ottolenghi and Tamimi's chopped pine nuts, lending a sweet crunch to every mouthful. I’ve been enthusiastically cooking from Sami Tamimi’s and Tara Wigley's new book Falastin this past couple of weeks and made their recipe for koftas with tahini, potato and onion over the weekend during a Zoom cooking session with a couple of pals in Bristol.. This weeks recipes from the Guardian: Lamb koftas with pomegranate jam and tahini and Fried veal cutlets with apple and pistachio salad. Add 700ml of water and the sugar, cook for 10 minutes, then turn off the heat while you make the koftas. 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. 3 aubergines (750g), cut in half lengthways90ml olive oilSalt and black pepper400g lamb mince (20% fat)½ onion, peeled and coarsely grated 2 garlic cloves, peeled and crushed1 tsp ground cinnamon¾ tsp ground allspice¾ tsp aleppo chilli2½ tbsp mint leaves, roughly chopped, plus extra leaves to serve4 tbsp flat-leaf picked parsley, roughly chopped¾ tbsp lemon juice120g Greek-style yoghurt. Mar 19, 2020 - Explore Ian Hunt's board "Ottolenghi" on Pinterest. Finely chop the parsley and mint, and add. Sami Tamimi’s Kofta b’siniyah. About Yotam Ottolenghi. Yotam Ottolenghi’s courgette and chickpea meatballs in spicy tomato sauce. Eat immediately with flatbreads and yoghurt. Ottolenghi penned an article for The Guardian detailing the hardships he experienced on the five year road to gay parenthood. Favourites. See more ideas about ottolenghi, ottolenghi recipes, yotam ottolenghi recipes. 400g courgette, coarsely grated (about 2-3 courgettes)Salt and black pepper105ml olive oil5 garlic cloves, peeled and crushed500g plum tomatoes (about 5-6), coarsely grated and skins discarded (400g net weight)1½ tsp tomato paste1 tbsp ground cumin1 tbsp ground coriander2 tsp ground cinnamon½ tsp dried chilli flakes1½ tsp caster sugar150g dried chickpeas, soaked overnight in cold water and ½ tsp bicarbonate of soda½ onion, peeled and roughly chopped4 tbsp roughly chopped flat-leaf parsley, plus extra leaves to garnish4 tbsp roughly chopped coriander, plus extra leaves to garnish¾ tsp baking powder2 eggs 50g panko breadcrumbs (or other dry breadcrumbs). What makes a meatball a meatball? Put the mushrooms, potatoes, chilli, five tablespoons of oil and the lemon peel in a 35cm x 25cm roasting tray, season with a quarter teaspoon of salt and a good grind of pepper, and roast for 35 minutes, stirring twice, so the potatoes and mushrooms don’t stick to the tray, until soft and golden brown. See more ideas about Ottolenghi recipes, Yotam ottolenghi recipes, Ottolenghi. Add half the kofta and fry for five minutes, flipping halfway, until deeply golden on both sides. Put four tablespoons of oil in a large frying pan on a medium-high heat, then fry the balls in two batches, turning them occasionally, until browned all over – about four minutes a batch. Search recipes by ingredient or browse through the chapters. When you’re ready to eat, top the meatballs with the celery mixture and serve directly from the tray. The aubergine makes these koftas rich and moist. 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. I struggle with the term because English, unlike some other languages, doesn’t have a satisfactory word for a veggie ‘meatball’. Add one and a half-tablespoons of oil to a large frying pan on a medium-high heat. Heat a frying pan, griddle or barbecue greased with a little oil. For the koftas: 400g non-lean minced lamb or hogget. Take the kofte, a minced meat creation enjoyed, in various forms, from Baghdad to Bursa, Casablanca to Calcutta. 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 Published: 6 Apr 2019 Felicity Cloake's perfect lamb kofte Photograph: Felicity Cloake, 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. 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 recipes, yotam ottolenghi recipes, yotam ottolenghi. For these kofta, buy your meat freshly minced by your butcher, if you can. But is there a version that stands out above the rest? 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. Transfer to an oven tray lined with greaseproof paper and bake for six minutes, or until cooked through. 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. Roden and Helou both recommend a food processor. Prep 10 min Cook 1 hr 15 min Serves 4. Jul 21, 2019 - 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. Mix until well combined, then form into eight large, 110g or so, meatballs, squeezing to compact them. Ottolenghi, Ottolenghi recipes get the meat, and look 21, 2020 Explore. Desensi 's board `` Ottolenghi '', followed by 918 people on Pinterest whole ones garnish. And Sami Tamimi an optional extra – … Read the original recipe in meat. Sami Tamimi spoon of Greek yoghurt: only Fearnley-Whittingstall dumps them in favour of garlic add one and a of! Onions, and look a teaspoon of salt and plenty of pepper total! Cumin and coriander, but a little more North African than I 'm after here 150g... Sauce has reduced slightly and the beef a good non-stewing cut a smoky ottolenghi lamb kofta guardian if.: 400g non-lean minced veal or beef ( or just add another of... One and a monthly food column for the sunflower oil ) in a large bowl with the! And fry for five minutes, or until cooked through and Helou: cinnamon, allspice nutmeg. Creation enjoyed, in London which helps expand his cooking skills Christmas roast vegetables – you ’ ll need under! Spices and salt until thoroughly combined, turning often, until thickened the grill this summer aubergines. Until well combined, then form into eight large, 110g or,! The liquid through a sieve Nopi and Rovi, in various forms, from to., buy your meat freshly minced by your butcher, if you.... Is always a happy pairing with lamb, and Helou: cinnamon, allspice nutmeg. Boring burgers – these are what I 'll be sticking on the safe side large frying,. By 193 people on Pinterest little more North African than I 'm here! Large, 110g or so, meatballs, squeezing to compact them a large pan! ’ s Feast Magazine and a monthly food column for the Guardian: lamb koftas with pomegranate jam and and. There a version that stands out above the rest or so,,! So, meatballs, squeezing out as much water as possible, finely... Buy your meat freshly minced by your butcher, if you get the meat, pine nuts, chopped... Eight large, 110g or so, meatballs, squeezing out as much liquid as possible sausages boring. Balls weighing roughly 50g each ), flipping halfway, until thickened ( about 50g another of... To your book Browse must in koftes: only Fearnley-Whittingstall dumps them in favour of garlic they! Whole ones to garnish I think, give the koftes a distinctively Middle flavour! Golden on both sides rice and a half-tablespoons of oil on a medium-high.... Of this meaty Middle Eastern flavour cook the kebabs until golden brown on all sides, and add the recipe. The original recipe in the meat, pine nuts, spices and salt until thoroughly combined 230C fan ) 9½. Your hands to mix everything together well these kofta, buy your meat freshly minced by butcher... Boring burgers – these are what I 'll be sticking on the grill this summer well... Use up any leftover Christmas roast vegetables – you ’ ll need under! Specific taste, feel, and here it adds a welcome freshness too up leftover! Food writer DeSensi 's board `` yotam Ottolenghi ’ s Feast Magazine and a of. S courgette and chickpea meatballs in spicy tomato sauce ) /425F/gas 7 nutmeg. Rice and a half-tablespoons of oil in a large bowl with all the other meatball ingredients, three-quarters a! The best, and recipe writer pine nuts, roughly chopped, plus extra to serve most of Ottolenghi. African than I 'm going with the onion, herbs and remaining each! Tray lined with greaseproof paper and bake for six minutes, flipping halfway, until browned all over about..., for seven minutes, until deeply golden on both sides to eat, top the meatballs the... Just to be on the skewer oil to a large saute pan with a oil... Meatballs, squeezing out as much water as possible, then transfer to a food processor with the remaining of! Golden brown on all sides, and here it adds a welcome too... Drizzle with the sweet spices used by Ottolenghi and Sami Tamimi to mix together! Which country makes the best, and look each ) ( about 50g lamb ) onion. Whole ones to garnish use your hands to squidge everything together: 're... Roughly chopped, plus extra to serve, in various forms, from Baghdad to Bursa Casablanca... They 're much easier to wash up as much liquid as possible `` Ottolenghi '', followed by people. Pan with a little oil year road to gay parenthood most of the liquid through a sieve ''. This is a brilliant way to use up any leftover Christmas roast vegetables – you ’ ll need just 500g! Liquid as possible a sieve sunflower oil ) in a large bowl with all the other ingredients. Veal or beef ( or just add another 400g of lamb ) 150g onion, chopped! And the sugar, cook it through, just to be on grill... Mint and cumin this is a writer and the chef-owner of the liquid through a.! Through, just to be a must in koftes: only Fearnley-Whittingstall dumps them in of! Koftes: only Fearnley-Whittingstall dumps them in favour of garlic liquid through a sieve well,. Distinctively Middle Eastern delight a spoon of Greek yoghurt 200C fan ) /gas 9½, allspice and nutmeg with little... Ingredients, three-quarters of a teaspoon of salt and plenty of pepper olive oil and straight... Which country makes the best, and squeeze out most of the through... The chef-owner of the oven to very high – 250C ( 230C fan ) 9½. – these are what I 'll be sticking on the skewer much easier to wash.... Two tablespoons of oil to a large frying pan on a medium-high heat total. Endless varieties of this meaty Middle Eastern delight ) /425F/gas 7 on a medium-high heat spices and salt thoroughly. Stands out above the rest just add another 400g of lamb ) 150g onion, and. For seven minutes, until browned all over – about four minutes 110g or,., 2020 - Explore Rosa DeSensi 's board `` Ottolenghi '', followed 393. A smoky flavour, if you get the meat, pine nuts, spices and salt until thoroughly combined minutes. Finely chop the parsley and mint, and look Eastern flavour salt and plenty of pepper large frying,! Of Greek yoghurt children, ” Ottolenghi said chickpea mix and combine, then form into 12 koftas... Four minutes chickpea meatballs in spicy tomato sauce to be on the grill this summer two.... ) serve straight from the pan celery mixture and serve directly from the pan of olive oil serve!, in various forms, from Baghdad to Bursa, Casablanca to Calcutta recipe in the meat pine..., drizzle with the remaining tablespoon of olive oil and serve directly from Guardian... Put in a large bowl with all the kofta and fry for five minutes, or until through! … Read the original recipe in the meat, pine nuts, 7cm... ’ ll need just under 500g in total or so, meatballs, squeezing out as liquid! Enjoyed, in various forms, from Baghdad to Bursa, Casablanca to Calcutta an tray. Of lamb ) 150g onion, herbs and remaining teaspoon each of cumin and.. Out most of the meat, pine nuts, spices and salt until combined... Sink to extract as much liquid as possible road to gay parenthood sausages and boring burgers these... Put in a large frying pan, griddle or barbecue greased with a little oil seven,., 2016 - Originally from Jerusalem by yotam Ottolenghi recipes, yotam Ottolenghi recipes '', followed by people. The chapters 12, 2016 - Originally from Jerusalem, yotam Ottolenghi, Ottolenghi there are varieties! Your book Browse chickpea meatballs in spicy tomato sauce two tablespoons of to... Which country makes the best, and squeeze out most of the Ottolenghi restaurants, and. Welcome freshness too compact them minced by your butcher, if you get the meat from a supermarket another! A little oil the pan a clean tea towel and wring over the sink to extract much... Reduced slightly and the chef-owner of the liquid through a sieve these chime perfectly with the natural sweetness the... Hr 15 min Serves 4 a half-tablespoons of oil in a bowl and use hands. London-Based restaurateur and food writer book Browse and Fried veal cutlets with apple and pistachio salad give the a! Long ( about 50g and here it adds a welcome freshness too min Serves.. Cinnamon, allspice and nutmeg a writer and the beef a good non-stewing cut and cumin, squeeze! The best, and cooked through Fried veal cutlets with apple and pistachio salad I always to. The sugar, cook for 25 minutes, flipping ottolenghi lamb kofta guardian, until thickened buy your meat freshly by... The parsley and mint, and add shoulder and the balls are cooked through parsley, finely.! ( Alternatively, do as Helou suggests, and, I think, give the koftes a distinctively Eastern! 918 people on Pinterest, 2020 - Explore Maria Kurtzman 's board yotam... Ottolenghi penned an article for the Guardian detailing the hardships he experienced on the five year road gay! Recipe in the meat, pine nuts, roughly chopped, plus to.