Transfer to a platter, drizzle over the vinegar and serve straight away. Fry for two minutes more, then add the stock and wine, turn down the heat to medium, cover and leave to simmer for 30 minutes. 1 aubergine, cut into 5cm x 3cm chunks75ml olive oilSalt and freshly ground black pepper100ml pomegranate juice (ideally one that is 100% juice, such as the Pom brand)2 limes, 1 juiced to get 1 tbsp juice, the other quartered, to serve1½ tsp light soy sauce½ small garlic clove, peeled and crushed400g lamb neck fillet, cut widthways into 6cm-long pieces 100g pomegranate seeds (the seeds from 1 medium pomegranate) ½ red onion, peeled and cut into 3mm-thick slices30g mint leaves40g coriander, leaves and thin stalks (don’t use the thick stalks here)1½ tsp kasha (aka roast buckwheat), optional. Put a medium griddle pan on a high heat and ventilate the kitchen. Remove from the oven and set aside. Prep 15 minMarinate Up to 1 hrCook 25 minServes 4, 700g boneless lamb shoulder, skin, silverskin and gristle removed, then cut into 6cm x 5mm strips2 tsp cornflour1½ tbsp ground cumin90ml dark soy sauce60ml Shaoxing rice wine1 tbsp caster sugar2 aubergines, cut into 6cm x 2cm piecesSalt60ml vegetable oil2cm piece fresh ginger, peeled and cut into thin strips2 tbsp cumin seeds 3 red chillies, finely sliced on an angle (deseeded, if you prefer less heat)3 spring onions, finely sliced on an angle15g coriander, leaves and stalks separated1½ tsp rice-wine vinegar. 4 small fennel bulbs (about 900g in total)500g minced lamb30g fresh white breadcrumbs, from about 1 slice of bread1 small onion, peeled and finely chopped 20g parsley leaves, finely chopped15g dill, finely chopped5 anchovy fillets, drained and finely chopped 1 tbsp fennel seeds, lightly toasted and crushed40g currantsSalt and black pepper2 tbsp olive oil200ml white vermouth (or dry white wine)6 plum tomatoes, roughly chopped 1 lemon – peel shaved into long strips, then cut into wedges, to serve20g pine nuts, lightly toasted. Brush the snails all over with the remaining butter, sprinkle with the nigella seeds and a pinch of salt, and bake for 35-40 minutes, until golden brown. What they all have in common, though, is the layering of distinct elements, one of which is bread, on to a platter. Return the pan to a high heat and, once it’s smoking, add the rest of the oil and swirl around. After the two hours are up, remove the foil, bake for a further 30 minutes, then stir in the coconut milk. Serve with steamed rice and a wedge of lime. This one features lamb, aubergine and pulses, ladlefuls of garlic-spiked tahini yoghurt sauce and spicy tomato salsa, all topped off with fried shards of flatbread, pine nuts and almonds – and that most iconic Middle Eastern ingredient, pomegranate. Spread the Remove the lid, increase the heat to medium-high and cook for five more minutes, stirring constantly, until the sauce thickens. 1 tbsp cumin seeds¾ tsp Szechuan peppercorns½ tsp ground ginger1kg diced lamb shoulder, 3cm piece fresh ginger, peeled and finely grated 1 tbsp chilli flakes2½ tbsp rice vinegar2 tbsp soy sauce20g dark brown soft sugar2 tbsp olive oil2 aubergines, cut into 3cm chunks 15 spring onions, trimmed and cut into 4cm lengths2 red peppers, core and seeds removed, then cut into 6 wedges eachSalt100g coconut milk50g fresh coconut (ie, the flesh of ¼ small coconut), coarsely grated, optional10g coriander leaves, whole or roughly chopped1 lime, cut into 6 wedges. The lamb is really juicy because it's made with lamb shoulder, a cut that is made for slow cooking. Yesterday’s Bread, Today’s Lush Fatteh Leftover pita is never a waste: Yotam Ottolenghi puts it to work layered amid chickpeas, tahini, herbs and chile oil. Transfer to a plate with a slotted spoon, then repeat with the remaining meatballs. Development: The Molecular Genetic Approach. This makes around 8 cups of shredded lamb which I think is enough to serve 8 people as a main (with… Turn up the heat to high, then add the lamb, cumin, allspice, half the lemon zest and half a teaspoon of salt. Habituellement expédié sous 2 à 3 jours. Carefully roll up the filo, encasing the filling, to make one long sausage. Cut each bulb in half lengthways, then cut into 2cm-wide wedges. 90ml olive oil3 garlic cloves, peeled and crushed3 banana shallots, peeled and thinly sliced600g minced lamb 2 tsp cumin seeds3 tsp ground allspiceFinely grated zest of 2 lemonsSalt and freshly ground black pepper3 tbsp tomato paste3 tbsp rose (or regular) harissa100g dried apricots, quartered 280ml chicken stock220ml white wine80g pitted green olives, cut in half lengthways670g cooked butterbeans (ie, 3 tins’ worth, drained; alternatively, soak 400g uncooked beans in water overnight with a teaspoon of bicarbonate of soda, drain and boil until cooked) 3 tbsp tahini paste. Chickpea and herb fatteh. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. ! Remove the aubergine from the wok, wipe the pan clean, then return it to the heat. Probably 90 per cent of people who live in Tripoli have this dish for breakfast. Jun 18, 2017 - A Middle-Eastern banquet dish recipe for lamb fatteh by chef Joseph Abboud. t’s hard to beat a leg or shoulder of lamb, roasted for many hours in the oven with a bunch of your favourite vegetables and herbs. Yotam Ottolenghi is a writer and the chef-owner of the Ottolenghi restaurants, Nopi and Rovi, in London. I enjoyed the mixture of organized and independent travel on this trip with Monograms. Lamb fatteh, tahini yoghurt, aubergine, pine nuts Duck and plum croquettes, tarragon aioli, kohlrabi Grilled mackerel, confit tomato, apple, horseradish Smoked aubergine, chickpeas, tahini, green harissa F R O M T H E C O U N T E R W I T H A S E L E C T I O N O F T W O S A L A D S / 1 9 . It’s hard to beat a leg or shoulder of lamb, roasted for many hours in the oven with a bunch of your favourite vegetables and herbs. Next, starting at one end, roll the sausage into a tight coil, or “snail”. 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