Book Shelf Meze Feast ottolenghi
Book Shelf Meze Feast ottolenghi
Book Shelf Meze Feast ottolenghi
Book Shelf Meze Feast ottolenghi
Book Shelf Meze Feast ottolenghi
Book Shelf Meze Feast ottolenghi
Book Shelf Meze Feast ottolenghi
Book Shelf Meze Feast ottolenghi
Book Shelf Meze Feast ottolenghi
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Bookshelf Meze

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Ottolenghi’s latest menu features a selection of meze favourites from his cookbook repertoire, with a centrepiece of either pulled lamb or portobello mushroom shawarma or a mix of the two, accompanied by flatbreads and sumac yoghurt.

“It’s a great time of year for lamb,” says Ottolenghi, “and this lamb shawarma from the Falastin cookbook is fantastic.” To make it, the team marinates free-range Suffolk lamb shoulder overnight in a house-made shawarma paste packed with aromatic herbs and spices. The meat is then braised low and slow before being pulled, ready to be piled onto flatbreads along with zesty sumac yoghurt.

For the vegetarian alternative, the team confits portobello mushrooms in an aromatic oil until tender and infused with flavour. They’re then generously soused in the housemade shawarma paste, cooked until succulent, then shredded.

Alongside the main are a selection of complementary meze dishes. These include an earthy braised beetroot and za'atar dip rom Jerusalem and slow-roasted harissa and cumin carrots from Simple. There’s also chickpeas, braised in a tomato and tamarind sauce flavoured with mild, warming spices and finished with tahini.

Next, another favourite from Falastin: “This salad has it all,” says Ottolenghi, “smoky burnt aubergine, cooling yoghurt, a bit of chilli heat, then fresh, crunchy lettuce and cucumbers.” To make it, gem lettuce is combined with ‘smacked’ cucumbers (Lebanese cucumbers infused with salt and parsley oil) then topped with a burnt aubergine yoghurt and chilli shatta. “Chilli shatta is a traditional Palestinian fermented chilli condiment,” explains Ottolenghi, “we blitz chilli with garlic and salt then leave it to ferment.”

Ending with a dessert from Plenty More, labneh (strained yoghurt) is sweetened until cheesecake-like, then piled with vanilla-roasted Yorkshire rhubarb and pistachios.