Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. — Yotam Ottolenghi Copy Share Image
As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen.… — Yotam Ottolenghi Copy Share Image
Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma,… — Yotam Ottolenghi Copy Share Image
You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions… — Yotam Ottolenghi Copy Share Image
Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for… — Yotam Ottolenghi Copy Share Image
Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave… — Yotam Ottolenghi Copy Share Image
Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red,… — Yotam Ottolenghi Copy Share Image
I have to admit that I can't take a whole fig and eat it on its own as I would a peach… — Yotam Ottolenghi Copy Share Image
When I cook a meal, I like to serve things one by one and keep them separate. I get that from my… — Yotam Ottolenghi Copy Share Image
A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick… — Yotam Ottolenghi Copy Share Image
For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with… — Yotam Ottolenghi Copy Share Image
A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and… — Yotam Ottolenghi Copy Share Image
The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone… — Yotam Ottolenghi Copy Share Image
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil. — Yotam Ottolenghi Copy Share Image
I have an intense dislike of doctrines, because you will always end up eating your words. — Yotam Ottolenghi Copy Share
If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if… — Yotam Ottolenghi Copy Share
The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an… — Yotam Ottolenghi Copy Share
Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there. — Yotam Ottolenghi Copy Share
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long. — Yotam Ottolenghi Copy Share
Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. — Yotam Ottolenghi Copy Share
You can be vegetarian and eat fish. Its your choice, just say: I am what I am. There are no hardcore divisions anymore. — Yotam Ottolenghi Copy Share
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry… — Yotam Ottolenghi Copy Share
Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. — Yotam Ottolenghi Copy Share
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with… — Yotam Ottolenghi Copy Share
I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are… — Yotam Ottolenghi Copy Share
Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. — Yotam Ottolenghi Copy Share
