10 of Our Favorite Ottolenghi Recipes

10 of our favorite Ottolenghi recipes combines some of his very best, from seasonal vegetable tempura to za,atar cacao e pepe to apple and olive oil cake. Amazing combinations of flavor and ease of preparation makes his recipes stand out, we think you’ll agree.

A ceramic bowl filled with za'atar cacio e pepe and topped with fresh marjoram leaves.
This za'atar cacio e pepe ingeniously gives Rome's classic creamy Parmesan and black pepper pasta middle Eastern flair with the addition of za'atar seasoning.
A white bowl filled with sweet and sour brussels sprouts with chestnuts and a serving spoon resting inside.
These sweet and sour Brussels sprouts with chestnuts combine rich, earthy, complex flavors with ease of preparation.
A baking sheet lined with parchment with 18 walnut rugelach cookies covered with brown sugar ready for the oven
These walnut rugelach, from Ottolenghi, are made with cream cheese dough and filled with a mixture of walnuts, sugar, cinnamon, and the secret ingredient: quince paste. Sprinkled on top is turbinado sugar.
a bowl of Ottolenghi's hummus with lamb on a blue background
: RecipetineatsTake plain hummus to another level with this classic variation found in the Middle East that tops it with tasty minced lamb.
Black bowl of green gazpacho, with two ice cubes, drizzle of olive oil
There are a million recipes around for gazpacho, which is by far my favorite cold soup. This one, a green gazpacho, is loosely based on tarator, a cold yogurt and cucumber soup from the Balkans. A proper free-standing blender works best here, but an immersion blender could also be used.
A round dish filled with spicy mushroom lasagna and a serving on a plate beside it.
This spicy mushroom lasagna combines layers of mushrooms, creamy sauce, and tender pasta in spectacular fashion.
Vegetable tempura of zucchini, beets, carrots, squash on a paper towel on a plate
This seasonal vegetable tempura recipe calls for just about any kind of root vegetable to be encased in a golden crust of fried goodness.
A white baking dish filled with zucchini strata
This zucchini strata is made with ciabatta bread soaked in a rich custard-like concoction of milk, cream, and egg and then cooked in a single skillet with zucchini and basil and a crisp golden Parmesan crust.
A Louise cake with plum and coconut on a white cake stand with a shower of powdered sugar
: DrizzleandDipA traditional Louise cake is more of a slice with less meringue, but Yotam and Helen have made a showstopper with the amount of meringue they piled onto the cake.
A slice of apple-olive oil cake with maple frosting
: Julia GartlandThe olive oil gives this cake extra depth and intensity. Somewhat less festive (and less calorie laden), this is still very satisfying without the without the maple icing. Just dust lightly with confectioners’ sugar.


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