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… He writes a weekly food column for The Guardian’s Feast Magazine and a monthly food column for The New York Times. Transfer to an oven tray lined with greaseproof paper and bake for six minutes, or until cooked through. Add one and a half-tablespoons of oil to a large frying pan on a medium-high heat. 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 Sami Tamimi’s Kofta b’siniyah. 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. 2 large cloves of garlic, crushed. 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 … Mint is always a happy pairing with lamb, and here it adds a welcome freshness too. 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. 50g toasted pine nuts, roughly chopped, plus extra whole ones to garnish. 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. 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. See more ideas about ottolenghi, ottolenghi recipes, yotam ottolenghi recipes. Shape into fingers, patties, meatballs or around flat skewers, cover and chill for at least an hour, or up to 12. Put two tablespoons of oil in a large frying pan on a high heat. The lamb should be shoulder and the beef a good non-stewing cut. Yotam Ottolenghi is the MasterChef Australia 2017 guest chef for the sixth week of the award-winning show. If not, do as Ottolenghi and Tamini suggest: form them around the skewers well in advance, and leave them chilling until needed. 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. Meanwhile, make the meatballs. These chime perfectly with the natural sweetness of the meat, and, I think, give the koftes a distinctively Middle Eastern flavour. Put all the kofta ingredients (exept for the sunflower oil) in a bowl and use your hands to mix everything together well. When you’re ready to eat, top the meatballs with the celery mixture and serve directly from the tray. 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. There are endless varieties of this meaty Middle Eastern delight. And to let us still call them meatballs. 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. 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. 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. 3 aubergines (750g), cut in half lengthways 90ml olive oil Salt and black pepper 400g lamb … 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. For the koftas: 400g non-lean minced lamb or hogget. (Alternatively, do as Helou suggests, and use a food processor to finely chop pieces of shoulder.). Cook the kebabs until golden brown on all sides, and cooked through to your liking. Dec 5, 2020 - Explore Rosa DeSensi's board "Yotam Ottolenghi", followed by 918 people on Pinterest. 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. Take the kofte, a minced meat creation enjoyed, in various forms, from Baghdad to Bursa, Casablanca to Calcutta. Recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi. Koftes, koftas – which country makes the best, and what's your favourite version for the summertime? We’ll be serving up the choicest dishes from stars of … 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. 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. Mix until well combined, then form into eight large, 110g or so, meatballs, squeezing to compact them. Drain the porcini, squeezing out as much water as possible, then finely chop. 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. 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