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*August 2009 COTM* OTTOLENGHI: Recipe Lists, Cookbook Recipe Links, Paraphrases

Our Chowhound August 2009 Cookbook of the Month is Ottolenghi: The Cookbook, by Yotam Ottolenghi and Sami Tamimi; and all online recipes by the authors.

Because many participants do not have access to this British cookbook, several generous hounds with the book have offered to paraphrase recipes from the book for which there are no online options. Please request and provide general recipe descriptions and paraphrases in this thread. Below are posted recipe names, listed by subsections in the book, with links to online sources where available (many thanks to greedygirl for finding most of the links).

Please request and provide descriptions and paraphrases as responses to the post with the related titles, as a means of keeping the thread organized and avoiding unnecessary repetition.

*IMPORTANT NOTE*: Please use this thread for requesting and paraphrasing recipes only. Please discuss and report recipes in the respective threads linked in the main COTM thread.

*IMPORTANT NOTE*: The verbatim copying of recipes to the boards is a violation of the copyright of the original authors. Posts with copied recipes will be removed. Please follow Chowhound's Guidelines for Posting Recipes:

Ingredient lists don't fall under copyright protection, so you're welcome to repost those verbatim.

The instructions and any intro paragraphs are covered under copyright protection; these you should paraphrase in your own words.

Thank you for participating, and enjoy cooking from this marvelous book!

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  1. Fresh fruit and vegetables:

    Peaches and speck with orange blossom: http://eatlikeagirl.com/2007/07/16/ch...

    Figs with young pecorino and honey

    Radish and broad bean salad: http://www.eattherightstuff.com/blog/...

    Fennel and feta with pomegranate seeds and sumac:


    Cucumber and poppy seed salad
    Etti's herb salad

    1 Reply
    1. Mighty aubergine:

      Marinated aubergine with tahini and oregano: http://www.metro.co.uk/lifestyle/arti...

      Burnt aubergine with yellow pepper and red onion
      Aubergine-wrapped ricotta gnocchi with sage butter

      Roasted aubergine with saffron yoghurt:


      1 Reply
      1. re: Caitlin McGrath

        Burnt aubergine with yellow pepper and red onion:

        Aubergine-wrapped ricotta gnocchi with sage butter: http://acooksshelves.wordpress.com/20...

      2. Greens:

        Chargrilled asparagus, courgettes and manouri:


        Asparagus and samphire

        French beans and mangetout with hazelnuts and orange: http://the-3rs---reading-ranting--rec...

        Baked artichokes and broad beans:


        Sweet broccolini with tofu, sesame and coriander:


        Chargrilled broccoli with chilli and garlic: http://ohmy-applepie.blogspot.com/200...

        Purple sprouting broccoli and salsify with caper butter

        Baked okra with tomato and ginger

        1 Reply
        1. More vegetables:

          Roasted buternut squash with burnt aubergine and pomegranate molasses: http://helengraves.co.uk/?p=766Molasses

          Caramelised endive with Serrano ham
          Cauliflower and cumin fritters with lime yoghurt
          Chargrilled cauliflower with tomato, dill and capers

          Fennel, cherry tomato and crumble gratin: http://www.gourmet-chick.com/2009/02/...

          Marinated romano peppers with buffalo mozzarella
          Mixed mushrooms with cinnamon and lemon
          Portobello mushrooms with pearl barley and preserved lemon

          1 Reply
          1. re: Caitlin McGrath

            Caramelised endive with Serrano ham:

            Cauliflower and cumin fritters with lime yoghurt:

            Chargrilled cauliflower with tomato, dill and capers: http://www.zimbio.com/Recipes/article...

            Mixed mushrooms with cinnamon and lemon:

            Portobello mushrooms with pearl barley and preserved lemon: http://eattherightstuff.squarespace.c...

          2. Roots:

            Roast potatoes and Jerusalem artichokes with lemon and sage
            Roasted red and gold beetroot

            Crushed new potatoes with horseradish and sorrel: http://www.ottolenghi.co.uk/recipes/c...

            Sweet and sour celeriac and swede
            Parsnip and pumpkin mash
            Carrot and peas

            Roasted sweet potato with pecan and maple: http://shadowcook.com/2008/12/27/yota...

            Danielle's sweet potato gratin

            2 Replies
            1. re: Caitlin McGrath

              Roast red and golden beetroot (p. 63)

              500g golden beetroot
              500g red beetroot
              80g sunflower seeds
              90ml maple syrup
              4 tbsp sherry vinegar
              4 tbsp olive oil
              2 crushed garlic cloves
              20g chervil leaves plus more for garnish
              60g baby chard leaves, baby spinach or rocket
              coarse sea salt and black pepper

              Preheat oven to 200C. Wash beets and wrap individually in foil. Bake 40 to 90 min., depending on size, until tender when pierced w/knife. Meanwhile, toast sunflower seeds alongside for 8 min., until just lightly colored. Peels the beets, and cut into halves, quarters, or 2-3 cm dice. Mix with the remaining ingredients; there should be a clear sweetness balanced w/salt.

              1. Pulses and grains:

                Butterbeans with sweet chilli sauce and fresh herbs:


                Whole wheat and mushrooms with celery and shallots

                Camargue red rice and quinoa with orange and pistachios:


                Couscous and mograbieh with oven-dried tomatoes: http://www.ottolenghi.co.uk/recipes/c...

                Couscous with dried apricots and butternut squash:


                Puy lentils wih sour cherries, bacon and Gorgonzoa
                Chickpeas and spinach with honeyed sweet poatoes



                Tamara's stuffed vine leaves

                7 Replies
                1. re: Caitlin McGrath

                  Can someone paraphrase the puy lentils with cherries recipe. My mouth is watering just thinking about it. Thanks.

                  1. re: dkennedy

                    Despite the fact that the guy says he doubled nearly all the ingredient, this version looks faithful to me, except that Ottolenghi calls for 3 tbsp of olive oil (not 4): http://shadowcook.com/2008/12/19/yota...

                    Please let me know if you find out what "streaky bacon rashers" are!


                    1. re: The Dairy Queen

                      TDQ... a rasher is a slice of bacon. Streaky refers to the fat in each slice.

                      1. re: Gio

                        Thank you for posting the link!

                      2. re: The Dairy Queen

                        Streaky bacon = ordinary bacon for American types, ie slices of cured pork belly. As opposed to back bacon, which I believe you call Canadian bacon.

                        1. re: greedygirl

                          Ah, ya beat me to it. Thanks to the MacKenzie brothers for letting us in on the back bacon info.

                    2. re: Caitlin McGrath

                      Whole wheat and mushrooms with celery and shallots: http://www.foodperve.com/2011/03/otto...

                      Chickpeas and spinach with honeyed sweet poatoes: http://blog.maisoncupcake.com/ottolen...

                    3. Soups:

                      Red lentil and chard soup
                      Grilled aubergine and lemon soup

                      Jerusalem artichoke and rocket soup: http://www.gourmetworrier.com/2009/05...

                      Chilled red pepper soup with soured cream
                      Harira (lamb, chickpeas and spinach)

                      1 Reply
                      1. Lamb, beef and pork:

                        Marinated rack of lamb with coriander and honey:


                        Lamb cutlets with walnut, fig and goat's cheese salad: http://www.gourmet-chick.com/2009/01/...

                        Courgette-wrapped lamb kebabs
                        Beef and lamb meatballs baked in tahini
                        Roasted beef fillet (plus three sauces).

                        Roast pork belly (plus two relishes): http://shadowcook.com/2008/11/30/yota...

                        Oxtail stew with pumpkin and cinnamon

                        4 Replies
                        1. re: Caitlin McGrath

                          Could someone paraphrase the recipe for the Beef and Lamb Meatballs Baked in Tahini? Thanks so much!

                          1. re: Rubee

                            I will do my best. Duck fat is rendering on the stove, so if I am too skimpy with the paraphrase, post back..

                            35g stale white bread, crusts removed
                            300g minced beef
                            300g minced lamb
                            3 garlic cloves, crushed
                            35g flat-leaf parsley, finely cho\pped
                            1 tsp salt
                            1/2 tsp black pepper
                            2 1/2 tsp ground allspice (pimento)
                            1 1/2 rsp ground cinnamon
                            1 free-range egg
                            light olive oil for fryuing
                            1 tbsp chopped flat-leaf parsley, top garnish
                            grated zest of 1/2 lemon, to garnish
                            Tahini Sauce
                            150ml tahini paste
                            150ml water
                            70ml white wine vinegar
                            1 garlic clove, crushed
                            a pinch of salt

                            1. Make the tahini sauce by whisking ingredients together. You may need to add a little water to get a creamy, saucelike texture.

                            2. Preheat the oven to 200ºC.

                            3. Soak the bread in some cold water until softened [2-3 minutes] and then squeeze most of the water out. Crumble it into a bowl. Add then beef, lamb, garlic, parsely, salt, spices and egg. Mix well with your hands.

                            4. Shape into golf sized balls. Heat up some oil, about 5mm depth, in a large frying pan. Don't heat to high or it will spit while cooking. Shallow fry the meatballs in small batches. Each batch for about 2 minutes, turning so they are brown all over.

                            5. Remove meatballs from pan onto a kitchen paper towel and then transfer to a ovenproof dish. Place in the oven for 5 minutes. Remove from the oven, pour over the tahini sauce and then bake in the oven another 10 minutes or until meatballs are just cooked through. Garnish with parsley and lemon zest and serve immediately.

                            1. re: smtucker

                              Thanks smtucker! mmmmm....duck fat.

                          2. Poultry:

                            Harissa-marinated chicken with red grapefruit salad

                            Roast chicken with sumac, za'atar and lemon: http://thecookbookgeek.blogspot.com/2...

                            Roast chicken with saffron, hazelenuts and honey: http://www.gourmetworrier.com/2009/06...

                            Roast chicken and three rice salad
                            Turkey and sweetcorn meatballs with roasted pepper sauce

                            Marinated turkey breast with cumin, coriander and white wine:


                            Seared duck breast with blood orange and star anise
                            Barbecued quail with mograbiah salad

                            4 Replies
                            1. re: Caitlin McGrath

                              Marinated Turkey Breast with Cumin, Coriander and White Wine (that link is for another recipe). Paraphrasing marinade here for Oakjoan:

                              4 T mint leaves
                              4 T parsley leaves
                              4T coriander (cilantro) leaves
                              1 garlic clove, peeled
                              60 ml lemon juice
                              60 ml olive oil
                              125 ml white wine
                              1/2 tsp ground cumin
                              1/2 tsp salt
                              1/2 tsp black pepper.

                              Whiz in FP for a minute or two until smooth. Pour over turkey in container (not metal), rub into the meat, cover, refrigerate for 24 hours, making sure the turkey breast is covered.

                              1. re: MMRuth

                                Thank you thankyouthankyouthankyou.

                                I stupidly lent my book to a friend...by the time I realized what I'd done she'd driven away. Even though I ran for 3 miles trying to catch her, she got away. So now I must rely on the kindness of Chowsters.

                                1. re: Caitlin McGrath

                                  Harissa-marinated chicken with red grapefruit salad: http://saffronandlemons.blogspot.com/...

                                  Roast chicken and three rice salad: http://www.whatrachelate.com/?p=1648

                                  Seared duck breast with blood orange and star anise: http://peckishism.blogspot.com/2011/0...

                                2. Fish and shellfish:

                                  Seafood, fennel and lime salad: http://wwwfamilycookbookcom.blogspot....

                                  Grilled mackerel with green olive, celery and raisin salsa:


                                  Grilled mackerel with sweet potato pickle and mint yogurt
                                  Organic salmon with red pepper and hazelnut salsa
                                  Seared tuna with pistachio crust and papaya salsa
                                  Pan-fried sea bass on pita with labneh, tomato and preserved lemon
                                  Pan-fried sea bream with green tahini and pomegranate seeds
                                  Sardines stuffed with bulgur, currants and pistachios
                                  Fried scallops with saffron potatoes, asparagus and samphire
                                  Buttered prawns with tomatoes, olives and Arak

                                  1. Bread and savoury pastries:

                                    Crusty white Italian loaf
                                    Green olive loaf
                                    Sour cherry and walnut stick
                                    Focaccia (plus three toppings)
                                    Jerusalem artichokes and Swiss chard tart
                                    Sweet and spicy beef and pork pie
                                    Butternut, carrot and goat’s cheese tartlets
                                    ‘Pizza’ with feta, tomato and olive
                                    Sweet potato galettes
                                    Roasted pepper and cannellini bruschetta
                                    Organic salmon and asparagus bruschetta
                                    Olive oil crackers
                                    Parmesan and poppy biscuits
                                    Cheddar and caraway cheese straws

                                    9 Replies
                                    1. re: Caitlin McGrath

                                      Can anyone paraphrase the sour cherry and walnut stick recipe and also the sweet potato galettes. They both sound yummy.

                                      1. re: dkennedy

                                        Hi - I'll do the sour cherry & walnut stick one for you shortly.

                                        1. re: MMRuth

                                          Awesome... I was eyeing that recipe too!

                                          I am beginning to think I will break down and just buy the book, it has been getting so many rave reviews...

                                        2. re: dkennedy

                                          Sour Cherry and Walnut Stick, paraphrased.

                                          160 ml luke warm water (not higher than 30C)
                                          1.5 tsp active dried yeast
                                          40 ml orange juice
                                          250g country brown flour ("Allinson's country grain brown bread flour or Hovis granary flour) plus extra for dusting
                                          65g buckwheat flour
                                          1tsp salt
                                          50g dried sour cherries
                                          50g walnuts, roughly broken into pieces

                                          Stir the water/yeast in an electric mixer bowl and leave for 10 minutes. Then add OJ, mix, add both flours. Knead for 5 minutes at low speed w/ dough hook until the dough comes together.

                                          Scrape the dough in the bowl, then add salt and knead for 4 miuntes on high. Dough should be smoother and silky. Add cherries & walnuts and mix on medium for one minute.

                                          Knead by hand turning the dough), until you can no longer see the walnuts/cherries and the dough is smooth. Put the dough (shaped into a ball) in a large bowl, covered w/ a damp cloth, for about 1.5 hours in a warm place - or until dough has doubled.

                                          [This part is a bit tricky sounding:]

                                          Put dough on floured surface. "Pull the edges of the doubh so that they all meet at the centre top to form a puffed, round cushion shape." Use the handle of a wooden spoon or something like that to divide the dough in half (into 2 "equal spheres" - I think this means to make a division but not to actually separate the dough?). "Press down a little and then fold one half over the other. Crimp the round edges together with your fingers to seal them as if you were making a Cornish pasty." You then roll this to create a "torpedo like baguette shape". Put this gently on a floured kitchen towel, cover with saran wrap, and let rise in a warm place for 45 minutes.

                                          Heat the overn to 220C. Put a shallow smallish pan of hot water in the bottom of the oven. When the dough has risen by fifty percent, roll it on to a baking sheet using the towel to help you. Try to lose as little air as possible, and use a very sharp (not serrated) knife to make three diagonal slashes about 1 cm deep on the top of the bread.

                                          Bake for 20-25 minutes - it's ready when there is a hollow sound when you tap on the bottom of the loaf. Cool on a wire rack.

                                          1. re: MMRuth

                                            Huh. I didn't even notice this recipe in the book, but it looks really good! Plus, I need something to do with the juice of the oranges I bought. There are a couple of recipes (french beans and mangetout and one other I can't recall) that call for only the zest!

                                            So, any ideas on what country brown flour is? Whole wheat flour, perhaps?


                                            1. re: The Dairy Queen

                                              I have no idea about the flour unfortunately - maybe google around a bit - and/or wait for gg to chime in!

                                              1. re: MMRuth

                                                Ah, look what Googling revealed--A link to a chowhound post! http://chowhound.chow.com/topics/4618... It appears that brown flour might not be whole wheat flour, but "toasted" flour. I do hope greedygirl chimes in here, though...


                                                1. re: The Dairy Queen

                                                  Hello. I'm not sure what you call it in the States, but it's wholemeal flour with multigrains, sometimes called granary flour.

                                        3. Large cakes:

                                          Apple and olive oil cake with maple icing: http://5currantbuns.wordpress.com/200...

                                          Orange polenta cake: http://www.gourmet.com/recipes/2000s/...

                                          Chocolate fudge cake
                                          Caramel and macadamia cheesecake
                                          Carrot and walnut cake

                                          3 Replies
                                          1. re: Caitlin McGrath

                                            May I request a paraphrased recipe of the Chocolate fudge cake?

                                            1. Small cakes, muffins and cupcakes:

                                              Peach and raspberry
                                              Lemon and blueberry
                                              Lavender and honey

                                              Plum, marzipan and cinnamon
                                              Blueberry crumble
                                              Carrot, apple and pecan


                                              Chocolate: http://littlebirdeats.wordpress.com/2...

                                              Pear and Amaretto crumble cake
                                              Sticky chocolate loaf

                                              1 Reply
                                              1. re: Caitlin McGrath

                                                Plum, marzipan and cinnamon muffins: http://eatseasonably.co.uk/what-to-ea...

                                                Blueberry crumble muffins: http://www.letherbakecake.com/2011/01...

                                                Carrot, apple and pecan muffins: http://www.rosylipsandlavender.com/20...

                                                Hazelnut cupcakes: http://article_dan.posterous.com/?tag=ottolenghi

                                                Sticky chocolate loaf: http://www.thefooddiaries.com/post/58...

                                              2. Bars, biscuits and truffles:

                                                Pistachio shortbreads
                                                Pistachio and ginger biscotti
                                                White chocolate and cranberry biscuits
                                                Almond and orange Florentines
                                                Champagne chocolates
                                                Sour cherry amaretti
                                                Prune and brandy truffles
                                                Raspberry and oat bar
                                                Granola bars


                                                Macadamia and white chocolate: http://5currantbuns.wordpress.com/tag...

                                                Khalid’s chocolate and chestnut bars

                                                3 Replies
                                                  1. Meringues and macaroons:

                                                    General method
                                                    Salty peanut and caramel
                                                    Basil and lime

                                                    Pistachio and rosewater
                                                    Cinnamon and hazelnut

                                                    1 Reply
                                                    1. Tarts

                                                      Pre-baked cases
                                                      Fresh berries
                                                      Dark chocolate
                                                      White chocolate and raspberry
                                                      Lemon meringue
                                                      Banana and hazelnut

                                                      Semolina and raspberry tart
                                                      Individual plum clafoutis
                                                      Brioche galette

                                                      1. Larder

                                                        Green tahini sauce
                                                        Preserved lemons
                                                        Ruth's mayonnaise
                                                        Passion fruit jam
                                                        Raspberry jam
                                                        Lemon curd
                                                        Vanilla essence
                                                        Mascarpone cream
                                                        Rough puff pastry
                                                        Shortcrust pastry
                                                        Sweet pastry

                                                        1 Reply
                                                        1. Good job, Caitlin!

                                                          Here's a link for the kosheri recipe, which I know oakjoan has made several times.


                                                          1 Reply
                                                          1. re: greedygirl

                                                            Thanks! It might make sense to post any new links found as replies to the posts listing the recipes above, just to keep things organized.

                                                          2. Caitlin,
                                                            You wouldn't happen to have the recipe for the roasted beetroots, would you?? My book hasn't arrived yet.

                                                            8 Replies
                                                            1. re: Gio

                                                              There's a version in here:


                                                              She's substituted agave for Ottolenghi's maple syrup, if that helps.

                                                              1. re: Gio

                                                                See above for paraphrase from the book. I truly don't mean to be a nag, but it would be great if everyone could request and post recipes as responses to the specific post that lists the recipe name. That's the idea of the organization: this way, as the month goes on and it gets longer, it will be easy to keep track of where the recipes are.

                                                                1. re: Caitlin McGrath

                                                                  Yes - I agree. Particularly as you did so much work to get this organized so well. I'll nag too!

                                                                  1. re: Caitlin McGrath

                                                                    Oh I apologize... I thought you only wanted the recipe posts themselves in those threads... OOPS!~

                                                                    1. re: Caitlin McGrath

                                                                      That link also has the turkey breast recipe in it as well. The turkey breast link above is currently incorrect and is in fact the recipe for kosheri. Thanks for all your hard work, Caitlin. :-)

                                                                      1. re: greedygirl

                                                                        I just noticed that too. I paraphrased the marinade as a reply to the post w/ the link.

                                                                        1. re: greedygirl

                                                                          Thanks - I'm going to ask the mods for an edit to swap the turkey and kosheri links to the right places!

                                                                    2. I normally cook from the book, so I'm not really sure where to post this. Tonight for dinner I made the current recipe from the Guardian UK website. It seemed like a very strange recipe, using quite a bit of rice flour in the "pie" filling, but it was delicious. This would make a great first course, or addition to a meze spread. I cut the butter/oil mixture by about a third, crumbled on some feta on top of the yogurt filling, and stirred some tahini into the dollop of yogurt on top.

                                                                      I have to confess that I was using fresh vine leaves, pine nuts, and tahini from Lebanon, but I think this would be good with supermarket ingredients. I used Fage 2% yogurt.

                                                                      7 Replies
                                                                      1. re: pikawicca

                                                                        pikawicca, that's the vine leaf, herb and yogurt pie, right? http://www.guardian.co.uk/lifeandstyl...

                                                                        I's think you might want post a copy of your post in, perhaps, the bread and savory pastries thread. Idea is to stick reports on online recipes wherever they fit best in the threads.

                                                                        1. re: Caitlin McGrath

                                                                          This is definitely NOT a pastry or bread. It's more a veggie thing; there is no pastry involved.

                                                                          1. re: pikawicca

                                                                            Well, I only took the briefest look at the recipe, so that was a guess based on title. I figured posters could decide what is the best place to post about online recipes depending where they fit best in the rubric of the report threads.

                                                                            The idea of keeping this thread is for paraphrases, not discussion/reports, is that all the discussion stays in its respective thread and is easy to find, and this doesn't become a catchall.

                                                                            1. re: Caitlin McGrath

                                                                              May I impose upon you to inquire: Where does one post reviews of the Ottolenghi Guardian UK recipe website?

                                                                              1. re: pikawicca

                                                                                I think if you want to discuss the column in general, vs. specific recipes, the main COTM thread (the stickied one at the top of the page) might be best place, as that is where general discussion of the COTM usually takes place.

                                                                                1. re: Caitlin McGrath

                                                                                  I understood pikawicca to be asking where to post reviews of online as opposed to book recipes. As you said above, reports for online recipes should go wherever they seem to fit best in the regular book threads.

                                                                                2. re: pikawicca

                                                                                  When I reported on the Saffron Cauliflower recipe from the Ottolenghi Guardian UK recipe website, I posted under "Vegetables, Aubergines, and Greens". Ottolenghi's column is entitled "The New Vegetarian", so I assume the majority of the recipes from that site could be posted under that chapter, including the Vine Leaf, Herb, and Yogurt Pie.

                                                                        2. Wow, Caitlin, thanks for taking the time to find and add all of these links in well after the expiration of your coordinator duties!

                                                                          1 Reply
                                                                          1. re: mebby

                                                                            Agreed-thank you Caitlin for all of your sleuthing!