Notes about Recipes in this site

• Chicken meatballs with preserved lemon and harissa relish

  • clkandel on May 24, 2025

    What a great dish. Meatballs were moist and flavorful. Served these over grits and it worked. Leftovers will be in pitas.

• Turkish pizza with spicy minced beef and salad topping (Lahmacun)

  • Tommelise on June 11, 2020

    Link broken Recipe can be found here: https://ottolenghi.co.uk/recipes/lahmacun-turkish-pizza-with-spicy-minced-beef-and-salad-topping

• Seared duck breast with blood orange and star anise

  • Foodycat on January 29, 2015

    I cannot and will not believe that 16 star anise is correct - I used 4 and it was plenty anise-y enough. I used a duck crown for 2 people and just roasted it, and made the sauce in a separate pan. I also used madeira instead of red wine, with a little extra vinegar to balance. Served with stir-fried broccoli and baby corn it was an extremely good meal.

• Fish koftas with beetroot relish

  • Tanfield on April 01, 2016

    Delicious. I used Monk fish, a firm fleshed fish. It is worth weighing your first kofta so you eye the size so that the cooking time is perfect. Served with Ottolenghi's baby spinach salad with dates & almonds from "Jerusalem". Beetroot was really good.

• Spring salad

  • Vilmute on May 02, 2015

    Nutritious spring salad, very healthy!

• Chicken with potatoes, prunes and pomegranate molasses

  • FJT on December 20, 2015

    I made this with chicken thighs rather than whole chicken legs and reduced the cooking time drastically. I also omitted the potatoes (reviews on the website say they didn't cook through despite 2 hours in the oven!) and served over rice instead. This is a ridiculously easy recipe and is full of flavour. The leftover chicken made great sandwiches the next day. I can imagine this recipe would work very well with pork instead of chicken.

  • mondraussie on October 28, 2017

    Worked beautifully - my cooking time was a bit less - about 1.45 hours after the initial 10 mins at high temp. Substituted fresh tarragon for the oregano, but apart from that followed the recipe as is.

  • Melyinoz on April 06, 2022

    I think that this is the first Ottolenghi recipe that I ever cooked. It turned me into a fan, and I still enjoy cooking and eating this dish. I now also have the pleasure of cooking so many other wonderful recipes from his books. BTW, the potatoes in this recipe soak up all the lovely flavours and are delicious.

  • Kag2020 on January 08, 2023

    Easy and delicious no-work recipe although the pomegranate molasses was a little too tart for me; will use less the next time. Balanced by increasing the amount of mango chutney. Made with sweet potatoes and apricots, with boneless skinless thighs, because that’s what was on hand. Will definitely make again with the sweet potatoes though, as they were delicious with the chicken and sauce.

  • jhallen on October 10, 2023

    This was good not great. It was pretty easy and hands off once it went into the oven.

• Dark chocolate mousse with Baileys & mascarpone cream

  • saccharomyces on December 26, 2023

    This was good and simple to make, especially for an Ottolenghi recipe, and a good way to use up some ingredients I had leftover but I wouldn't go out of my way to make it again. The mascarpone/Bailey's topping was the best part

• French beans and mangetout with hazelnut and orange

  • ALawson25 on November 16, 2023

    Didn't think the flavour was that wow, probably best for summer.

• Saffron rice with barberries, pistachio and mixed herbs

  • Delys77 on March 11, 2024

    I couldn't find shelled pistachios so I went with slivered almonds. Overall a good recipe with a lovely presentation. I would go a bit lighter on the nuts and barberries next time and i would add a bit more butter or oil as the rice was a touch dry. Overall though the dish was beautiful and very tasty.

• Marinated rack of lamb with coriander and honey

  • leahorowitz on October 21, 2020

    If pressed for time, marinating a couple of hours (4-5) is enough. I started after lunch and it was still a very tasty dinner

• Chocolate raspberry tart

  • BookWorm53 on July 15, 2017

    The recipe made too much dough for the 22cm pan. Don't toss it out. Cut it into whatever shape and bake. They make delicious shortbread-like cookies.

• Hot smoked trout with fennel, peas and goat's cheese

  • mondraussie on June 10, 2017

    Works really well as a pasta salad. Also added tarragon, sorrel and chile flakes.

• Pea and leek soup with basil oil

  • kateastoria on February 27, 2021

    Dead link

• Pappardelle with rose harissa, black olives and capers

  • hirsheys on January 07, 2023

    This is a very simple dish to prepare that I chose because I had some grape tomatoes needing to be used up. You basically caramelize some onion (which went pretty fast, actually, since the heat is set fairly high), then add harissa (I didn't have the rose kind), halved tomatoes, halved kalamatas (I coarsely chopped them), some capers, and a little salt, then cook it all down into a nice sauce (adding in a little chopped parsley). You're supposed to serve with a dollop of yogurt, which is interesting. I used the mild harissa that's open in my fridge for this, and really wished it was spicy instead. I also didn't have pappardelle, so I used this dish as an excuse to use some interesting mixed shape pasta I had in my pantry. (It worked well.) The dish itself is quite nice, but it doesn't taste all that different from a standard puttanesca and I think I prefer my own recipe to this one.

• Smoky, creamy pasta with burnt aubergine and tahini

  • fbcd on April 21, 2024

    Flavourful, spicy sauce made with grilled/charred veggies. It goes well with whole wheat pasta. You can make the pasta sauce and sesame sauce in advance, but I'd wait to bake the cubed aubergine until a half hour before serving. Made half recipe, cooking 2 aubergines in the flame. It calls for a lot of oil, which is not necessary.

• Stuffed aubergine in curry and coconut dal

  • debkellie on September 29, 2023

    Absolutely delicious! The recipe delivers a lovely dal: a nice background to the very tangy eggplant rolls - I did sub a hot lime pickle for the hot mango chutney as that was all I had in the pantry, as well as (home-grown) broccoli leaves for spinach leaves. I'd certainly make this one again.

• Aubergine curry

  • debkellie on December 30, 2023

    Creamy, but very bland. Curry is a misnomer.

• Amaretti biscuits

  • FJT on June 01, 2025

    These were fine, but denser than other amaretti biscuits I’ve made. I liked them, but my husband wasn’t too keen, so I’ll go back to my usual recipe.

• Noor’s black lime tofu

  • MarieMacCheese on March 02, 2024

    I like to leave the tofu to the side so it still has crunch, but that means you should fry tofu last so it’s hot and crispy. Make twice as many pickled onions as this calls for because it really makes the dish.

• Courgette and chickpea ‘meatballs’ in spicy tomato sauce

  • ALawson25 on February 25, 2024

    Had to make this for a vegan so replaced the eggs with chia seeds. It was still pretty good, probably even better with eggs! I had to process the chickpeas for quite a while to get the consistency right.

• Confit tandoori chickpeas

  • stef on January 29, 2024

    This is a nicely spiced dish. Great with tahini sauce. My son made a wrap with it.

  • kaberett on August 30, 2024

    Tweaks to bring it closer in line with the version that was, for a while, being sold in shelf-stable packs: https://kaberett.dreamwidth.org/970590.html

• Farro and roasted red pepper salad

  • hashi on September 10, 2025

    This is a great salad for a weeknight. The allspice and smoked paprika dressing is a nice twist. Maybe toss it on top of some greens.

• Miso and peanut butter chickpea salad

  • debkellie on October 15, 2023

    Take one tin of chickpeas ... a wonderful, flavoursome main course salad. Very impressed. But then Yotam rarely fails to impress.

  • molly17659 on February 12, 2026

    Somehow this dish checks off every box: sweet, salty, umami, crunchy, smooth, fresh. For an Ottolenghi recipe it's very simple and accessible - no hard to find ingredients! It's easy enough for a weeknight dinner or lunch. This would be great to serve company but I would wait until the last minute to add the cucumber and radishes, as they provide a LOT of crunch. I don't think it would hold up that well if it sat out for a while. Wonderful recipe! I also think maybe next time I would reduce the cumin to make it better balanced flavorwise

• Crispy cheese and mustard cauliflower bites

  • MollyPellecchia on February 06, 2026

    Excellent bites! Could have easily doubled the recipe as they disappeared quickly. Only used 2 eggs, as my cauliflower was on the small size & only used about half the breadcrumb & cheese mix. For next time!

• Spicy turnip

  • reader1trees on February 01, 2026

    At the supermarket yesterday I spotted some large turnips and bought one to try making this pickle. I divided it into wedges, blanched those and then chopped them into the 1cm size pieces in the recipe which worked well. The spicy paste was very easy to make in my small food processor but de-seeding and then soaking the dried ancho chillies was a bit of a fiddle although well worth doing. I can imagine using the spicy paste as a marinade or dressing for lots of other things too as it's very piquant. The end result is a deliciously spicy and quite strongly turnip flavoured crunchy pickle which really lifts your meal.

• Braised lamb with maftoul and chickpeas

  • FJT on March 06, 2026

    This was ok, but wasn’t memorable and won’t be repeated.

• Braised fennel with capers and olives

  • FJT on May 06, 2023

    Loved it! Very good served with lamb.

  • Ganga108 on August 08, 2024

    Delicious! I substituted ricotta for some creamy white goats cheese that I had on hand.

• “Everything” cheesers

  • hillsboroks on January 30, 2023

    These crackers have great taste but the directions need to be modified for US bakers. The instructions say to bake them at 310F for 22 minutes but this didn’t work. My temperature conversion chart says 170C = 338F. After 22 minutes I increased the heat to 350F and gave them another 5 minutes. They were cooked but very cake like. I think cutting them 1 centimeter thick is too thick. Next time I will set my oven to 350F and cut them 1/4 inch thick. I will bake them 12 minutes and start checking them for doneness.

• Sweet and salty cheesecake with cherries and crumble

  • Ganga108 on January 02, 2023

    In recipe folder *6373

• Tahini and halva brownies

  • hirsheys on January 07, 2023

    I finally got to make these and they are fantastic. I followed the recipe pretty exactly, using some quality packaged halvah I bought at a Middle Eastern store and 73% dark chocolate from TJs. Cooked them 38 minutes. Everyone at work agreed that they were like more special peanut butter brownies with lovely chunks of melty halvah throughout. I don't repeat dessert recipes often, but this one's a keeper.

• Roasted chicken with clementines & arak

  • Dolcetto23 on January 17, 2023

    Amazingly, unusually delicious and extremely easy. We had it for Sunday lunch with friends, served with plain boiled freekeh, and it was much praised. Definitely a repeat.

• Preserved lemons

  • srewolf on May 08, 2023

    what about preserved limes ?

• Sweet and smoky Mexican inspired chicken

  • KarinaFrancis on July 11, 2023

    So.damn.good!! A bit time consuming but not at all difficult. The roasted capsicum mixture is sweet and smoky as promised, don’t skip the chocolate it adds an undefinable flavour. I confess to using ground cinnamon and ground chipotle. Would definitely make again.

• Membrillo and Stilton quiche

  • Beth891 on December 28, 2023

    I swapped quince jelly for membrillo and used just cream and eggs but it was really good

• Side-of-greens with crispy garlic

  • ALawson25 on February 25, 2024

    This was good, but I over crisped the garlic. Would aim for light golden next time.

• Dukkah crusted feta with heritage tomatoes and melon salad

  • nutrica6 on September 03, 2024

    Fresh, light summer salad. The dukkah crusted feta pieces were a perfect contrast to the melon and tomato. I had trouble finding dukkah at the store but it was very easy to make. I cut the feta blocks as mine were fairly thick (ended up with about 1/2" thick pieces). I needed more dukkah than what was called for, and I would use 300g feta for this amount of tomato and melon. Not sure if my cantaloupe was larger, but I only used about 3/4 of it for the salad.

• Fresh turmeric and peppercorn curry with prawns and asparagus

  • debkellie on September 10, 2024

    Absolutely delicious! Very hot/spicy and the balance from the cucumber relish was necessary. But loved it!

• Date and oat soda bread with salted date butter

  • anya_sf on October 02, 2024

    Tasty. The dough was extremely wet so I basically poured it onto the lined baking sheet, liberally dusted it with flour, then shaped it. It spread a fair amount and was probably done before 35 min although I didn't check it before then. I only made half the date butter, mixed by hand, which was enough. I wouldn't have minded a little more sweetness and might add more date syrup and/or dates in the bread next time.

• Potato salad

  • debkellie on November 10, 2024

    Didn't bother with the layering - very nice, very creamy salad.

• Smacked cucumber salad with sumac onions and radishes

  • treay on November 15, 2024

    Last weekend I made this salad as a side dish, and it was amazingly delicious. Apparently it is a staple on the Iranian kitchen, and I can understand why.

  • Tealismyname on May 19, 2025

    We really enjoyed this! It's more like a dipping salad if that makes sense :D I would add a few more cucumbers (our Persian cucumbers were rather small)

• Sumac martini

  • anya_sf on November 24, 2024

    Despite the tartness, I kept coming back to this one (we had a cocktail tasting). The flavor was unique and velvet falernum helped balance all the puckery ingredients. My husband thought it was too tart.

• Saffron and cardamom panettone pudding

  • rollyridge on December 20, 2024

    Absolutely delicious! Took much longer to cook than suggested.

• Citrusy chicken, fennel and potato tray bake

  • melba on January 08, 2025

    Great flavour, I was skeptical when it was in the tray but it's really moist. I didn't have the spice blend so mixed some cumin, coriander, brown sugar, lemon myrtle, salt and pepper. Will try the spice mix next time.

  • debkellie on July 13, 2025

    Absolutely delicious! I had to guestimate quantities to create my own version of his "citrusy lemon spice mix", and I forgot to finish with cream and Parmesan, but it certainly didn't suffer. Would repeat - or maybe even try with the Parmesan & cream finish!

• Mac ‘n’ cheese with broccoli and Comté

  • dogo on January 23, 2025

    Substitute part of the cabbage for Brussels sprouts. Very nice!

• Turmeric-yoghurt cauliflower with mint and cardamom

  • leahorowitz on March 02, 2025

    Great recipe! The yogurt marinade turns the cauliflower into something special. Needs all the components, in my opinion.

• Cajun prawns, creamy tomato sauce and cheesy polenta

  • debkellie on March 29, 2025

    A little bit more work than wanted for a quick & easy meal, but quite delicious.

• Tofu with purple sprouting broccoli and spicy peanut oil

  • leahorowitz on April 19, 2025

    This one didn't convince me... As written, the recipe makes too little sauce. And the tofu looked nice from the turmeric but otherwise was still quite bland.

• Chocolate, orange and pistachio buns (aka V’s fabulous buns)

  • chawkins on April 20, 2025

    These were indeed fabulous. I made them into hot cross buns, however, the crosses were not too visible because my icing was not was white as shown in his picture, may be I had a heavy hand with the orange juice and the zest. I used Trader Joe’s 72% dark chocolate chips.

• Red lentil dal with butternut squash

  • shannonstoney on April 30, 2025

    This is really good, better than the average dal.

  • kitchen_chick on January 24, 2026

    We found the dal to be shockingly bland on its own. Shocking because I've loved every Ottolenghi recipe I've ever made until now. I do love the squash and kale topping and will happily make that as a stand alone dish. Editing to add: when mixed together, the combination is good.

• Grilled carrots and tofu with harissa

  • NoaBC on May 19, 2025

    I didn't have a grill pan so I roasted the tofu and carrots in the oven and finished them on a grill setting to get some darker notes - worked well but next time I'll try grilling on a pan or BBQ

  • carlythecook on March 20, 2026

    Also roasted the carrots, but fried the tofu. I loved it, and have made it a few times since.

• Green salad with preserved lemon dressing

  • kbrooks on June 14, 2025

    Amazing flavor with the dressing! I made the dressing with plain Greek yogurt. Couldn't be simpler. The only change I would make next time would be to eliminate the tablespoon of water. The dressing was full of flavor but was a bit thin. And the crisp lettuce leaves with the crunchy sesame and nigella seeds and spring onion didn't need anything else.

• Salmon puttanesca

  • jbny on June 16, 2025

    Dlicious and impressive! Good for a dinner party if you do the prep ahead of time, as with most Ottolenghi recipes. I used umami paste/seasoning instead of anchovy paste; didn't bother removing the pulp from the preserved lemons; baked @ 425 degrees -- vegetables for 14 min. and salmon for 7 min. The pastes didn't blend very well with the oil, so I just made sure I spooned out a balanced amount when drizzling. I'm not a super measurer anyway. But it's good!

• Creamy mushroom soup with sticky ras el hanout mushrooms

  • FJT on October 22, 2025

    This was fine, but we didn’t love it which, given the effort, was disappointing. The ras el hanout (from Ottolenghi’s range) overpowered the mushrooms completely in our opinion. I make a far easier creamy mushroom soup!

• Gooseberry and cinnamon yoghurt

  • Foodycat on July 23, 2025

    Yum. The cinnamon sadly didn't give a lot of flavour to the maple syrup, but the vanilla yoghurt cream and the vanilla in the gooseberries is just delicious. I used about 60g sugar in the gooseberries, because that was a thick enough layer.

• Hot charred cherry tomatoes with cold yoghurt

  • hashi on September 10, 2025

    Y-E-S

• Miso butter baked pears

  • elifinn on March 08, 2026

    Delicious and simple!

• Pear and fennel salad with caraway and pecorino

  • Livia on June 28, 2025

    One of our favourite salads we always make when fennel is in season

• Sticky lamb bao with pickled chilli and coriander

  • ALawson25 on November 16, 2025

    I cooked this following the recipe pretty closely, it was delicious! I should have seasoned the lamb a bit but otherwise great. I had a smaller joint of lamb, but kept the ingredients and timings the same, I reduced the water a bit though which I shouldn't have done as it didn't have a lot of juice at the end. Felt like it needed some kind of spicy mayo which I would next time. I also added chopped salted peanuts which gave a great texture.

• Feta-stuffed koftas with grilled peppers

  • rollyridge on August 18, 2025

    The flavors and presentation were great!. Making the kofta was easier than I expected.

• Caramelised onion orecchiette with hazelnuts and sage

  • fbcd on May 07, 2026

    Made a half recipe using almonds. Very good, but too much oil. Next time, cut the oil by half. I also added about 1/4 cup chickpeas which worked really well. The cooking time for the pasta was way too long. It was cooked after 12 minutes.

• Fricassee tuna melt

  • Stephenn31 on June 23, 2025

    A bit of work to get all the pieces ready. But wow it was delicious! Definitely worth the bit of extra effort

• Cheat's XO sauce

  • dogo on June 23, 2025

    Idea is nice. Far too sweet however, als little too creamy. Wouldn't make again.

• Tabbouleh with extra greens and pomegranate molasses

  • dogo on June 23, 2025

    Celery in the tabbouleh works out better than expected. However, the baharat is too sweet and doesn't fit in.

• Baked blue-cheese cake with pickled beetroot and honey

  • Rich6 on February 22, 2026

    Will add a bit more blue cheese next time, or use a stronger Stilton, but very nice