Yotam Ottolenghi teaches Modern Middle Eastern Cooking

Yotam Ottolenghi teaches Modern Middle Eastern Cooking

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Course overview

1. Meet Your Instructor: Yotam Ottolenghi 07:10 Yotam 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. See more 2. Muhammara 18:11 Yotam introduces you to mezze: small plates with big flavors, shared informally. Learn how to make muhammara, a pepper- and tomato-based salad. See more 3. Pea Spread With Smoky Marinated Feta 19:22 Learn how to prepare a smoky feta condiment, a pea-based mezze, and how to display them together beautifully. See more 4. Hummus With Confit Garlic and Tahini 27:38 Find 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. See more 5. Middle Eastern Bread Spread 10:38 Breakfast can easily turn into lunch if you do it right. Yotam introduces you to the first piece of his brunch spread, a simple display of tomato, cheese, and bread. See more 6. Labneh With Berries 19:05 Simple foods can showcase surprising contrasts. Find out how to heighten flavors as Yotam prepares pulverized berries, orange-infused oil, and labneh. Learn the art of presentation as Yotam creates this signature platter. See more 7. Green Herb Shakshuka 20:54 The 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. See more 8. Roasted Eggplant Salad With Quick Lemon Paste & Quick-Pickled Chilies 21:16 The 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. See more 9. Grilled Carrots With Labneh and Dukkah 19:33 The 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. See more 10. Smacked Cucumber Salad With Sumac-Pickled Onions 13:58 Discover 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! See more 11. Mafalda Pasta With Quick Shatta 21:54 Yotam 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. See more 12. Roasted Cauliflower With Harissa Chili Oil 23:10 Cauliflower 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. See more 13. Salmon and Prawns in Spicy Tomato Sauce 20:16 In 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. See more 14. Celebration Rice With Saffron and Sweet Spiced Lamb 28:43 Rice 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. See more 15. Thoughts on Hosting 12:10 Yotam offers his practical tips on easing the pressure and enjoying the process of hosting. Learn how to balance your efforts in the kitchen for successful hosting. See more 16. Flavor Bombs 02:21 Each 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. See more 17. Smoky Marinated Feta 07:39 Learn how to make a smoky feta infused with lemon, garlic, and chili. See more 18. Confit Garlic Oil 03:28 Learn how to make a confit garlic oil that’s perfect for drizzling. See more 19. Labneh 05:46 Learn how to make super-creamy, spreadable, and delicious labneh. See more 20. Quick Lemon Paste 06:28 Learn how to make this magical condiment with just three ingredients: lemons, lemon juice, and salt. See more 21. Quick-Pickled Chilies 03:05 A little jar of pickled chili in your fridge goes a long way. Learn how to make it. See more 22. Dukkah 04:50 Learn how to make this Egyptian spice mix that adds flavor and crunch to dishes. See more 23. Sumac-Pickled Onions 02:54 Learn how to make this sharp, acidic condiment that pairs perfectly with rich or starchy dishes. See more 24. Quick Shatta: Palestinian Chili Paste 04:46 Learn how to make and customize this quintessential Middle Eastern condiment to your own taste. See more 25. Rose Harissa 10:25 Learn how to make this renowned Tunisian chili paste. See more 26. Tahini Sauce

What you will learn

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