MasterClass
Yotam Ottolenghi Teaches Modern Middle Eastern Cooking
James Beard Award–winning chef Yotam Ottolenghi teaches you his recipes for delicious Middle Eastern platters layered with color and flavor.
Where to Watch Yotam Ottolenghi Teaches Modern Middle Eastern Cooking
26 Episodes
- Meet Your Instructor: Yotam OttolenghiE1
Meet Your Instructor: Yotam OttolenghiYotam Ottolenghi is a celebrated chef, bestselling cookbook author, and restaurateur. Yotam shares some childhood stories, his passion for layered dishes with bold flavors and colorful ingredients, and his influences from across the Middle East. - Mezze Spread: Hummus With Confit Garlic and TahiniE4
Mezze Spread: Hummus With Confit Garlic and TahiniFind joy in the kitchen and at the table as Yotam shares the most recognizable mezze: hummus. Learn how to make two more condiments and how to prepare before gathering so you can spend more time with your guests. - Brunch Spread: Green Herb ShakshukaE7
Brunch Spread: Green Herb ShakshukaThe best dishes come from the crossroads. Yotam shows you a Persian spin on a North African classic, shakshuka: a dish of braised eggs in a flavorful sauce. Yotam shares some favorite ingredients, such as fenugreek, dried limes, and harissa. - Veggie Spread: Roasted Eggplant Salad With Quick Lemon Paste & Quick-Pickled ChiliesE8
Veggie Spread: Roasted Eggplant Salad With Quick Lemon Paste & Quick-Pickled ChiliesThe first bite is with the eye. Yotam demonstrates the appeal of an abundant display with this eggplant salad recipe. He also prepares two more delicious condiments, preserved lemon paste and pickled chilies. - Veggie Spread: Smacked Cucumber Salad With Sumac-Pickled OnionsE9
Veggie Spread: Smacked Cucumber Salad With Sumac-Pickled OnionsDiscover an old standard of shawarma shops: sumac onions. Learn how to make this simple but versatile condiment, which complements the cucumber salad recipe. Don’t be afraid to play with your vegetables! - Veggie Spread: Grilled Carrots With Labneh and DukkahE10
Veggie Spread: Grilled Carrots With Labneh and DukkahThe combination of abundance and informality creates a memorable dining experience. In this lesson, Yotam transforms the humble carrot into an artistic display and prepares dukkah, a dry blend of spices and nuts. - Main Courses: Mafalda Pasta With Quick ShattaE11
Main Courses: Mafalda Pasta With Quick ShattaYotam shares an old Middle Eastern favorite as he combines yogurt, butternut squash, and pasta in this dish. You’ll also learn how to prepare shatta, a spicy Palestinian chili paste, perfect for topping a variety of dishes. - Main Courses: Roasted Cauliflower With Harissa Chili OilE12
Main Courses: Roasted Cauliflower With Harissa Chili OilCauliflower is a humble vegetable capable of an intense sweetness and depth. Yotam prepares another spicy condiment, harissa, then shows you how to get the most flavor possible into and out of your cauliflower. - Main Courses: Salmon and Prawns in Spicy Tomato SauceE13
Main Courses: Salmon and Prawns in Spicy Tomato SauceIn one of two non-vegetarian dishes, Yotam recommends salmon as a sustainable choice and a way to impress your guests. Learn how to prepare a celebration dish, served directly from oven to table. - Main Courses: Celebration Rice With Saffron and Sweet Spiced LambE14
Main Courses: Celebration Rice With Saffron and Sweet Spiced LambRice can be humble, but it can also be the emperor of the feast. In this lesson, Yotam starts by braising lamb, then dressing his rice in stock, spices, and dried fruits to create a layered and flavorful platter - Homemade Condiments: Flavor BombsE16
Homemade Condiments: Flavor BombsEach of these condiments comes out of recipes you will have seen. Yotam has gathered them together here to encourage you to come back to these powerful, effective flavor bombs. Many keep for days or sometimes weeks at a time for future dishes.