Ottolenghi’s Mediterranean Feasts
In this series, Yotam will take us on a culinary journey through the sun-soaked Lavant, from the spice markets of Morocco to the exotic eateries of Istanbul – a part of the world that has captured his imagination since childhood.
Episode – 1: Morocco
Moroccan food is underpinned by its diversity and celebration of spices. Marrakech is known for its luxury but Yotam wants to investigate its street food scene, taking dinner on the Djemma el Fna. From delicious kebabs to a tasty sheep’s head – mouth watering, we learn, when you eat it the Moroccan way – Yotam shows how to haggle for the best fast food in town.
- Barbecued Leg of Lamb
- Couscous with Grilled Cherry Tomatoes and Fresh Herbs
- Grilled Sea Bass with Herb and Raisin Salsa
- Sweet Pastry Cigars
Episode – 2: Turkey
Turkish cuisine channels cultural currents from every direction, resulting in the delicious chaos that is Istanbul. Turks, Greeks, Arabs, Persians and countless others have passed through here, leaving an indelible stamp on the cuisine. Historians speak of the “layered” nature of the city, foodies describe Istanbul as a “stew.”
- Baked Seafood with Tomatoes and Turkish Cheese
- Braised Artichokes with Freekeh Grains and Herbs
- Lahmacun Turkish Pizza
- Cinnamon Rice Pudding
Episode – 3: Tunisia
Algeria is an enigma – with some of the most beautiful coastline on Earth, a luminous hinterland of mountains vast and deserts idle alongside a stunning capital city.
- Grilled peaches, apricots and figs with scented yoghurt
- Mackerel and green bean salad with harissa dressing
- Grilled red mullet with lemon and celery salad
- Chicken meatballs with preserved lemon and harissa relish
Episode – 4: Israel
Tel Aviv’s history goes back little more than a century. There is no “Israeli” cuisine, but influences from all over the Middle East. It is the city Tel Aviv swallowed up, Jaffa, where real history is found – it has been a port for 4,000 years and is also the centre of Tel Aviv’s push for foodie recognition.
- Braised Eggs with Beef, Smoked Aubergine and Tomato
- Fig and Goat’s Cheese Tart
- Tomato and Pomegranate Salad
- Fish Koftas with Beetroot Relish
Episode – 5: French island of Corsica
- Fried goat’s cheese with tomato and basil salsa
- Honey and apricot trifle with walnuts and lavender
- Roasted fish with aromatic olive oil
- Swiss chard and herb tart with young cheese
- Veal, olive and pancetta stew with roasted red pepper
Episode – 6: Mallorca
Yotam searches for authentic local cuisine, discovering wonderful local ingredients including ruby red prawns – the star ingredient in his deconstructed paella. Yotam leaves the busy beaches behind as he heads inland discovering a wonderful larder of local ingredients, including roast suckling pig slow-cooked in a bread oven; tomatoes sweetened on the vine; and oranges ripened in the island sun. Yotam creates a Mediterranean feast of Spanish and Moorish origin: salt-crusted fish stuffed with aromatic fennel; a sweet and salty salad of caramelised oranges with goats cheese; and a deliciously rich dessert of apricots, almonds and raisins.
- Caramelised Gig, Orange and Goat’s Cheese Salad
- Salt Crusted Fish with Mediterranean Salad
- Paella with Soller Prawns & Grilled Vegetables
- Tomato & Watermelon Gazpacho
- Apricot and Almond Ensaimada
Episode – 7: Crete
Yotam visits Crete and explores its rich and complex culinary history. In the ancient capital of Heraklion, Yotam makes a variation of the Cretan meze dakos, a marriage of tomatoes, crumbled feta, olives and oregano. In the fishing port of Agios Nikolaos, he marries octopus marinaded in wine with tender baby squid, stuffed with tomatoes and okra. On a trip inland, Yotam uses feta for a cheesecake with a ripe cherry compote. He also prepares a feast of spit-roasted pork souvlaki, served with his twist on tzatziki.
- Pork Souvlaki with Cucumber Salad and Tzatziki
- Bulgar Stuffed Baby Squid with Tomato & Okra
- Sweet and Salty Cheesecake with Cherries & Crumble
- Baked Dakos with Spiced Chickpeas, Tomato & Feta
Episode – 8: Sardinia
Yotam travels to Sardinia to explore the island’s unique food traditions and flavours. In the beautiful fishing port of Bosa, he cooks one of the Mediterranean’s greatest meals: freshly caught lobster roasted on an open fire. Leaving the coast behind, Yotam travels deep into Sardinia’s rugged heartland, sharing a meal of spit-roasted lamb and a salad of figs and roasted radicchio, with three generations of shepherds. And on a mountain top at dawn he learns the secret of producing silky soft cheese for a dessert of ricotta fritters drizzled with golden honey and orange zest.