Maqluba. By Yotam Ottolenghi and Sami Tamimi.

The name maqluba, which translates literally as "upside-down".
Note:
I prepared this dish conscientiously!
Unfortunately...for those who really love Mediterranean cuisine, not for me.

Serves 4-6
aubergines 2 medium (650g in total), cut into 0.5cm slices
basmati rice 320g
boneless chicken thighs 6-8, skin on, about 800g in total
onion 1 large, peeled and quartered lengthways
black peppercorns 10
bay leaves 2
sunflower oil for frying
cauliflower 1 medium (500g), divided into large florets
melted butter for greasing the pan
medium ripe tomatoes 3-4 (350g in total), cut into 0.5-cm thick slices
garlic 4 large cloves, halved
ground turmeric 1 tsp
ground cinnamon 1 tsp
ground allspice 1 tsp
ground black pepper ¼ tsp
baharat spice mix (shop-bought or make your own) 1 tsp
pine nuts 30g, fried in 15g of ghee or unsalted butter until golden

For the yoghurt with cucumber
mini cucumbers (200g in total)
Greek yoghurt 500g
garlic 1 clove, crushed
cayenne pepper a pinch
dried mint 1 tbsp
fresh mint 2 tbsp, chopped
lemon juice 2 tbsp
salt ½ tsp
ground white pepper ¼ tsp

Place the aubergine slices on a piece of kitchen paper, sprinkle with some salt on both sides and leave for 20 minutes to lose some of the water.

Wash the rice and soak in plenty of cold water and 1 teaspoon of salt for at least 30 minutes.

Meanwhile, heat up a large saucepan and sear the chicken over a medium–high heat for 3-4 minutes on each side or until golden brown (the chicken skin should produce enough oil to cook it; if needed, add a little sunflower oil).
Add the onion, peppercorns, bay leaves and 900ml of water.
Bring to a boil, then cover and cook on a low heat for 20 minutes.
Remove the chicken from the stock and set it aside.
Drain the stock and reserve for later, skimming the fat.

While the chicken is cooking, heat up a saucepan or casserole dish over a medium–high heat, preferably non-stick, that is roughly 24cm in diameter and 12cm high.
Add enough sunflower oil to come about 2cm up the sides of the pan.
When you start seeing little bubbles surfacing, carefully (it may spit!) place some of the cauliflower florets in the oil and fry until golden brown, up to 3 minutes.
Use a slotted spoon to remove the first batch onto kitchen paper and sprinkle with salt.
Repeat with the remaining cauliflower.

Pat-dry the aubergine with kitchen paper and fry them similarly in batches.

Remove the oil from your pan and wipe it clean.
If it isn’t a non-stick pan line the base with a circle of baking parchment cut to the exact size and brush the sides with some melted butter.
Now you are ready to layer the maqluba.

Start by arranging the slices of tomato in one layer, overlapping, followed by the aubergine slices.
Next, arrange the cauliflower pieces and chicken thighs.
Drain the rice well and spread it over the final layer and scatter the garlic pieces on top.
Measure out 700ml of the reserved chicken stock and mix in all the spices, plus 1 teaspoon of salt.
Pour this over the rice and then gently press it down with your hands making sure all the rice is covered with stock.
Add a little extra stock or water if needed.

Put the pan on a medium heat and bring to a simmer; the stock doesn’t need to simmer vigorously but you do need to make sure that it boils properly before covering the pan with a lid, reducing the heat to low and cooking on low heat for 30 minutes.
Don’t be tempted to uncover the pan; you’ll need to allow the rice to steam properly.
Remove the pot from the heat, take off the lid and quickly place a clean tea towel over the pot, then seal with the lid again.
Leave to rest for 10 minutes.

Once ready, remove the lid and place a large round serving plate over the open pan and carefully but quickly invert the pan holding both sides firmly.
Leave the pot on the plate for 2–3 minutes then slowly and carefully lift it off.
Garnish with the pine nuts and serve with the chilled yoghurt with cucumber.

Yoghurt with cucumbers

Peel the cucumbers and cut them into very thin slices.
Mix all the rest of the ingredients in a medium bowl, add the cucumbers and check the seasoning.
Leave in the fridge for 30 minutes.

From Jerusalem by Yotam Ottolenghi and Sami Tamimi.
The 20 best rice recipes: part 3 | Life and style | The Guardian

Lemon and aubergine risotto.

The 10 best aubergine recipes | Life and style | The Guardian
Smoky aubergine and the strong freshness of lemon and basil are used here to offset the stodgy tendency of some risottos.

Serves 4
2 medium aubergines
130ml olive oil
Salt and black pepper
1 medium onion, finely chopped
2 garlic cloves, crushed
200g risotto rice
120ml white wine
750ml hot vegetable stock (preferably homemade)
1 lemon, zest grated
2 tbsp lemon juice
20g butter
50g parmesan, grated
10g basil leaves, shredded

1 Start by burning one of the aubergines on a gas hob.
Line the area around the hob head with foil, and put the aubergine directly on to a moderate flame and roast for 12-15 minutes, turning frequently with metal tongs until the flesh is soft and smoky and the skin is burnt all over.
Keep an eye on them the whole time so they don't catch fire.
The aubergine needs to deflate completely and the skin should burn and break.

2 Remove from the heat and make a long cut through the aubergine.
Scoop out the soft flesh while avoiding the skin.
Discard the skin, roughly chop the flesh then set aside.

3 Cut the other aubergine into 1.5cm dice.
Heat 80ml of the olive oil in a frying pan and fry the aubergine dice in batches until golden and crisp.
Transfer to a colander and sprinkle with salt.
Leave to cool.

4 To make the risotto, put the onion and rest of the oil in a heavy-based pan and fry slowly until soft and translucent.
Add the garlic and cook for 3 more minutes.
Turn up the heat and add the rice, stirring to coat it in the oil.
Fry for 2-3 minutes.
Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Reduce the heat to medium.

5 Now start adding the hot stock to the rice, a ladle at a time, waiting until each addition has been fully absorbed before adding the next, stirring all the time.
When all the stock has been added, remove the pan from the heat.
Add half the lemon zest, the lemon juice, chopped aubergine flesh, butter, most of the parmesan and ¾ tsp salt.
Stir well, then cover and leave aside for 5 minutes.
Taste and add more salt if you like, plus some black pepper.

5 To serve, spoon the risotto into shallow bowls and sprinkle with the diced aubergine, the remaining parmesan, the basil and the rest of the lemon zest.

Plenty by Yotam Ottolenghi (Ebury)

Ricotta fritters with orange and honey.

Ricotta fritters with orange and honey
From Ottolenghi: Ricotta fritters with orange and honey.
350g ricotta, plus 120g to finish
60g caprino goat’s cheese, or another soft goat’s cheese
3 eggs
4 tbsp milk
1½ tbsp fresh mint, finely chopped
Grated zest of 1 orange
160g plain flour, possibly more
1½ tsp baking powder
50g caster sugar
About 700ml sunflower oil, for frying
4 tbsp honey, warmed slightly for drizzling
Icing sugar, for dusting
Salt

Orange syrup:
1 whole orange
100g caster sugar

Method

Start by making the orange syrup.
Peel the orange with a sharp paring knife taking care to only get the orange skin but not the white pith.
Slice the skin into julienne (thin strips).
Place the sugar and 100ml of water in a small saucepan and place on medium heat, stirring until the sugar has dissolved.
Gently simmer for 3 to 4 minutes.
Add the orange strips and continue cooking for another 2 minutes.
Remove from the heat and leave the orange strips to cool down in the syrup.

Beat 350 grams of ricotta with the goat’s cheese and eggs until fairly smooth.
Whisk in the milk, mint and orange zest and set aside.
In a separate bowl mix together the flour, baking powder, sugar and ¼ of a teaspoon of salt.
Stir the wet ingredients into the dry ingredients to form a batter, adding more flour if necessary, until you reach a dropping consistency.
Set aside for 10 minutes to rest.

Heat a small heavy-based saucepan with enough sunflower oil so it rises approximately 4 centimetres up the side of the pan.
When the oil is medium-hot (180C), gently drop heaped teaspoons of the batter into the oil and cook for 3 to 4 minutes, turning occasionally, until golden-brown.
Remove with a slotted spoon and drain on kitchen paper.
Continue with the remaining batter.
Pile the fritters onto individual plates and drizzle over the warmed honey.
Top with a dollop of ricotta and dust with icing sugar.
To finish, spoon orange strips and some of the syrup on top of the ricotta and serve at once.

From - Orangette: Home is where the fritters are

Turkey zucchini meatballs.

TURKEY ZUCCHINI MEATBALLS with LEMONY YOGURT SAUCE • Panning The Globe
Healthy, delicious turkey meatballs from chef Yotam Ottolenghi
Ingredients
Yogurt Sauce
½ cup sour cream *
⅔ cup lowfat plain Greek Yogurt
1 tablespoon lemon juice
1 small garlic clove, pressed or finely minced
1½ tablespoons olive oil
1 tablespoon sumac
½ teaspoon salt
¼ teaspoon fresh ground black pepper
Meatballs
1 pound ground turkey (white or dark meat)
1 large egg
1 large zucchini, grated
6 scallions, sliced thin
2 tablespoons chopped mint leaves
2 tablespoons chopped cilantro leaves
2 large cloves garlic, pressed or finely minced
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon fresh ground black pepper
Vegetable oil for sautéing

* For a lower fat sauce you can swap out the sour cream for low fat yogurt.
The taste is a bit more tart but still delicious.
Instructions
Make the Sauce Combine all ingredients.
Set aside or refrigerate for up to 3 days, until needed.

Meatballs
Preheat oven to 210C.
Line a baking sheet with parchment paper.
In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices.
Using your hands, shape the meatballs (about 2½ tablespoons per ball) by gently squeezing them and tossing them from hand to hand.
Set formed meatballs on a large plate. (makes about 18)
Heat 2 tablespoons oil over medium heat in a large skillet.
Slice half the meatballs into the pan and brown them on all sides, about 4 minutes.
Carefully transfer them to the baking sheet.
Repeat with the rest of the meatballs, adding extra oil to the pan, if needed.
Slide the tray into the center of the oven and cook for 6-7 minutes, until cooked through.
Serve with lemony yogurt sauce.

Roasted chicken with clementines & arak.

Roasted chicken with clementines & arak:

All the intense flavours lavished on the poor chicken – arak, mustard, fennel, clementines with their skins, brown sugar – somehow manage to come together in a sweetly comforting dish you will always want to come back to. Serve with plainly cooked rice or bulgar.

100ml arak, ouzo or Pernod (Anise Flavored Liqueurs)
4 tbsp olive oil
3 tbsp freshly squeezed orange juice
3 tbsp lemon juice
2 tbsp grain mustard
3 tbsp light brown sugar

2 medium fennel bulbs (500g in total)
1 large organic or freerange chicken, about 1.3kg, divided into 8 pieces, or the same weight in chicken thighs with the skin and on the bone
4 clementines, unpeeled (400g in total), sliced horizontally into 0.5cm slices
1 tbsp thyme leaves
2½ tsp fennel seeds, slightly crushed
salt and black pepper
chopped flat-leaf parsley, to garnish

Runner bean.

Bean feast: Yotam Ottolenghi's french bean, broad bean and runner bean recipes | Life and style | The Guardian:
From plot to plate.
Slow-cooked runner beans in tomato sauce
Served with brown rice, this manages to be both summery and light and comforting and hearty.
Serves four.

Orange Syrup Cake with Candied Oranges.

Цитрусовый торт с апельсиновым сиропом.
Из Поваренной книги “Иерусалим” Йотама Оттоленги.
Adapted by David Lebovitz from Jerusalem by Yotam Ottolenghi and Sami Tamimi!
More from Ottolenghy!

Turkey zucchini meatballs.

Turkey zucchini meatballs
Adapted from Jerusalem by Ottolenghi.
Serves 4
Ingredients:
1 ½ pounds ground white meat turkey
1 medium zucchini coarsely shredded
2 tablespoons Greek yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 ¼ teaspoon salt
½ teaspoon ground black pepper
2-3 tablespoons canola oil for frying

for the sauce:
½ cup Greek yogurt
1 garlic clove, peeled and crushed
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon extra-virgin olive oil
1 tablespoon water
½ teaspoon salt
¼ teaspoon ground black pepper

8 cups mixed greens
1 zucchini, thinly sliced
1 tablespoon olive oil
¼ cup fresh mint
¼ cup fresh cilantro

Method:
Pre-heat the oven to 425 degrees.
In a small bowl mix all the ingredients for the sauce together until smooth.  Chill until ready for use.
In a large bowl combine the all the ingredients for the meatballs together and using your hands mix well.  Shape the turkey into 20 1-inch meatballs.
Heat the oil over medium heat until hot and sear the meatballs in batches until brown on all sides, about 2 minutes on each side.  Transfer the meatball to a baking sheet lined with parchment and place in the pre-heated oven for 5 to 7 minutes, or until they are just cooked through.
In a large bowl add the greens and zucchini, add the tablespoon of oil and toss to coat.  Divide the salad between 4 plates, top with 4-5 meatballs and spoon some of the sauce over the top.

- Chicken Meatballs with Ginger & Lemongrass | Williams-Sonoma Taste:
'via Blog this'

Caulifower and Cumin Fritters - Yotam Ottolenghi

FOODEE: Caulifower and Cumin Fritters - Yotam Ottolenghi:
Ingredients:
Cauliflower approx. 320g. - remove leaves and divide into florets
120g plain flour
3 tbls., chopped flat leaf parsley
1 crushed garlic clove
2 finely chopped shallots
4 eggs
1.1/2 tsps ground cumin
1 tsp. ground cinnamon
1/2 ttsp turmeric
1.1/2 tsps salt
1 tsp black pepper
500ml sunflower oil for frying fritters

Lime Sauce:
300g Greek Yogurt
2 tbls. finely chopped fresh corriander
grated zest of 1 lime
2 tblspns lime juice
2 tblspns olive oil
salt and pepper

Creamy chicken with apples, pears and root vegetables.

Creamy chicken with apples, pears and root vegetables
I had something a bit like this at Boulette's Larder, a casual restaurant/deli in San Francisco's Ferry Building.
I like it with plain rice or egg noodles.
Serves four.
20g unsalted butter
2½ tbsp olive oil
1 large onion, peeled and very finely chopped
2 medium carrots, peeled and cut into 6cm x 3cm batons
2 medium turnips, peeled, halved and cut into 2cm-wide wedges
2 eating apples, peeled, halved, cored and cut into 3cm-wide wedges
2 medium pears, peeled, halved, cored and cut into 3cm-wide wedges
400ml good-quality chicken stock
2 tsp Dijon mustard
10g fresh tarragon tied in a bundle, plus 1 tsp extra chopped
10g chervil, tied in a bundle, plus 1 tbsp picked chervil leaves to garnish
2 bay leaves
Salt and black pepper
8-10 skin-on boneless chicken thighs
3 tbsp double cream

Lamb shanks with chickpeas, fennel and apricots.

Lamb shanks with chickpeas, fennel and apricots, plus beetroot, carrot and red cabbage slaw recipe | Yotam Ottolenghi | Life and style | The Guardian:
Lamb shanks with chickpeas, fennel and apricots

These take a while to cook, but are worth the wait. Add the salt at the start, or the chickpeas may turn to mush. It's also essential to skim off the fat. Serves four.

Sorrel.

Sour power: Yotam Ottolenghi's sorrel recipes | Life and style | The Guardian:
From plot to plate.
Rhubarb, celery and sorrel salad.

This crunchy, crisp, sharp salad is ideal for spring and early summer.
The addition of raw rhubarb is a wonderful way to add even more vigour to an already hyper-punchy combination.
Serves four.

50g red quinoa
40g radishes (about 3 small ones), cut into 3mm slices (I use a mandoline)
130g rhubarb (about 1½ stalks), cut diagonally into 3mm slices
100g celery (about 2 stalks), cut diagonally into 3mm slices
50g parmesan (or vegetarian alternative), finely shaved
1 granny smith apple, cored, quartered and cut into 3mm wedges
80g watercress

Caponata by Yotam Ottolenghi.

Caponata recipe | Yotam Ottolenghi | Life and style | The Guardian:
80ml olive oil
80ml sunflower oil
1 large aubergine (350g), cut into 2.5cm dice
120g celery, tender part only, cut on an angle into 2cm-wide slices
1 red pepper, cut into 1.5cm dice
1 medium onion, thinly sliced
1/2 tsp harissa paste
150g tinned tomatoes
2 tbsp red-wine vinegar
20g capers
30g green olives, pitted and halved
1½ tsp caster sugar
Salt and black pepper
30g raisins (optional)
2 tsp lemon juice
4 tbsp chopped parsley

Yotam Ottolenghi's shakshuka recipe.

Yotam Ottolenghi's shakshuka recipe
A north African dish. Some add preserved lemon, others feta, and the herbs and spices vary. Whatever you do, it's ideal for brunch

½ tsp cumin seeds
190ml light olive oil or vegetable oil
2 large onions, peeled and sliced
2 red and 2 yellow peppers, cored and cut into 2cm strips
4 tsp muscovado sugar
2 bayleaves
6 sprigs thyme, picked and chopped
2 tbsp flat-leaf parsley, chopped
1 bunch fresh coriander, chopped
6 ripe tomatoes, roughly chopped
½ tsp saffron strands
Pinch of cayenne pepper
Salt and pepper
Up to 250ml water
8 free-range eggs