Dinnr now offers a new set of recipes every week based on a theme. This week: Cook Ottolenghi style!
Yotam Ottolenghi has inspired us here at Dinnr for some time with his astonishing and distinctive use of Middle Eastern flavours, taking in Syrian, Turkish, Lebanese and many other cuisines and combining them with the flavours of his own native Israel and Italian heritage.
He has changed the way we think about food and flavour combinations, as well as introducing us to the delights of sumac, marinated feta and harissa tahini! Fusion food is talked about a lot these days but he is the original master, using all his varied culinary influences and his own insight to create true fusion food where the end dish is something very different and very special. As he puts it much better than we could “Food is a basic, hedonistic pleasure, a sensual instinct we all share and revel in.” We couldn’t agree more.
A longstanding advocate of vegetarianism, Yotam Ottolenghi has always championed vegetables and non meat dishes as beautiful meals in their own right that don’t need meat to complete them. We’ve tried to capture a bit of that in our pearl barley risotto where we let tomato, lemon and caraway marinated feta do the talking. Honestly, that dish is a real winner despite its rather humble looks.
Disclaimer: we do not have any partnership with Yotam Ottolenghi and he has not had any involvement in producing our recipes. As massive fans we have simply tried to follow his unique approach and our six recipes for this week are a homage to his style of cooking. We have used ingredients and ideas from the Middle East and Israel and given them our own spin. We hope he would approve and we hope you like them!
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