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Yotam Ottolenghi webchat: Tuesday 12 February, 9pm

(154 Posts)
GeraldineMumsnet (MNHQ) Fri 08-Feb-13 12:04:55

We're delighted Yotam Ottolenghi is joining us for a webchat on Tuesday 12 February at 9pm, as part of our Food Feb celebration of food and cooking.

Yotam worked as a pastry chef and then head pastry chef until he established the Ottolenghi deli with Sami Tamimi and Noam Bar in 2002. Since then, he's gone on to open four London outlets and publish three books.

His first, Ottolenghi, was published in 2008, introducing us to a delicious and vibrant array of salads, which are now dinner party favourites. He has since published Plenty, his exclusive collection of vegetarian recipes, which is drawn from his column The New Vegetarian for the Guardian's Weekend magazine, and most recently Jerusalem, which offers inspired, accessible recipes with culinary influences coming from Jerusalem's Muslim, Jewish, Arab, Christian and Armenian communities.

The Ottolenghi app, which has recipes from all his books, is now available for iPhone. And Yotam has recently launched his Ottolenghi webstore, selling a range of produce, wines, gifts and books.

Post your question to Yotam or join the discussion on Tuesday evening at 9pm and you'll be entered into a draw to win one of five copies of Jerusalem.

gazzalw Fri 08-Feb-13 12:59:18

Hi Yotam

Your recipes offer us in the UK a bit of the exotic Middle East and for that we must be eternally happy - certainly your recipes brighten up the dull winter days of this Country with some joy and vitality and beautiful colours! Your food delights all five senses at once!

I have read many articles about your friendship and collaborations with Sami. Do you think that if you had still been in the Middle East, rather than on neutral territory in the UK, that Israeli/Palenstinian mores would have enabled you to bridge your cultural and religious divides to forge the very special relationship that you have?

With Valentine's Day looming, I wonder if you could recommend a pudding/sweet recipe to conjure up all that love means?

Many thanks.

Artigene Fri 08-Feb-13 13:14:10

Hi Yotam,

I just wanted to say thanks really, your books have really changed the way we eat at home, especially in summer when your salads and veggie dishes see us through most days and every BBQ. Also my husband won his work charity bake-off with your amazing chocolate, treacle and ameretto cup cakes (round 1) and chocolate fudge cake (round 2). Our daughter has coeliacs and can't eat gluten, most cake recipes don't cope well with gluten free flour but yours seem to.

We are lucky enough to live near a great Middle Eastern supermarket although I'm yet to find anywhere to buy Barberries.Do you know a source in central or west London?

BonzoDooDah Fri 08-Feb-13 13:59:46

Hi Yotam
Firstly - your mushroom lasagne is the best lasagne I have ever tasted - echoed by my friends who ate with us. Thank you so much for that (despite the fact it took DH over 3 hours to make it).

We play Yottam-Bingo to try to find a Yottam recipe without an ingredient we have to look up in a food dictionary. Is this deliberate?

Hello Yotam, I love your recipes, they remind me of my holidays in Israel. (In fact, I think your mother was my mother and aunt's teacher - or maybe headteacher - in Jerusalem, so that's a tenuous relationship we have!).
My question:
Is it possible to buy decent houmous and pitta in the UK? There's good stuff, but it doesn't taste like what you can buy in Jerusalem.

I have no questions. Just want to say I'm a huge fan and have all three of your books. My 22mo daughter is a fan of you too. Her recent favourites are the pasta with yoghurt, chillies and peas, and the barley risotto with marinated from Jerusalem. She licks her fingers saying yum yum when she eats them.

PommePoire Fri 08-Feb-13 19:26:47

Yotam, thank you for introducing us to your wonderful approach to food and eating.

Thanks to you, I have shakshuka, or eggs with spinach, chilli and yogurt for my breakfast, or lunch almost every day and have done for over a year now. I never get tired of them!

My question is about flat breads. When I try to make your quick yogurt and flour flat bread. I always start with your the same weight of each, but then end up adding more and more flour because the whole wet mess is sticking to my hands so much I think I've done it wrong! Should I try not to resist adding more flour? Maybe I'm not kneading for long enough? I think British people expect dough to behave like shortcrust pastry and find wet sticky dough a bit scary!

fromthehealthyheart Fri 08-Feb-13 20:15:34

Hi Yotam. Congratulations on becoming a father. Can we look forward to a cookbook for babies? Older children eat your food hungrily so let's have something for the weaning babes please.

nokidshere Sat 09-Feb-13 10:35:53

Hi Yotam - I am a huge fan and have cooked lots of recipes from your Plenty book! The mushrooms with flatbread is now our favourite thing to eat!!! Awesome!

I have heard a rumour that you are going to open ad restaurant/deli in Bath soon? Is that true? I hope it is.

emilywq Sat 09-Feb-13 13:03:18

Message deleted by Mumsnet for breaking our Talk Guidelines. Replies may also be deleted.

bessie26 Sat 09-Feb-13 14:51:09

Hi Yotam,

Another huge fan of Plenty here - shakshuka & the pepper tofu are our current favourites - have you got any plans to do another veggie book? (Please!) Or to go back to doing your wonderful veggie column in the guardian?

Lomaamina Sat 09-Feb-13 16:15:09

Hi Yotam, what do you miss most about living/eating in Jerusalem? L.

MrsTofu Sat 09-Feb-13 17:45:16

Just wanted to say I loved your tv series about the food in the Middle East smile brings a bit of home to my new home smile Congratulations on becoming a father-enjoy the ride! smile

StellaMarie Sat 09-Feb-13 18:01:51

Hi Yottam, I have been inspired by your approach to food for a long time. I loved the column in the Guardian and avidly watched the recent Mediterranean series. Not living in a big city I sometimes struggle to find some of the ingredients but today I was excited to find Pomegranate molasses in my local Sainsbury smile

My question is whilst you are obviously passionate about food from your home country are there any other cuisines which you like to eat/cook?
Thanks

lalalonglegs Sat 09-Feb-13 18:46:18

Yotam - I always read your recipes in the Guardian and think how lovely they sound but get put off by the sheer number of ingredients, often obscure and in quite tiny amounts. Are they all completely necessary smile?

Allalonenow Belgium Sat 09-Feb-13 19:03:18

Hello Yotam,
I'm making dinner for some vegetarian friends soon, they seem to eat mainly curry. What would be a good dish that I could cook for them to introduce them to Middle Eastern food?
ps I've got some pomegranate molasses in my storecupboard.

whataboutbob Sat 09-Feb-13 20:46:02

Hi yottam another plaudit. I got to know you through your guardian recipes but for my birthday my best friend gave me PLenty. I can even forgive you the 50 ingredient recipes, it s all so delicious. I grew up in ALgeria so feel really at home with a lot of what you do. Thanks for being so inspiring, in many ways.

whataboutbob Sun 10-Feb-13 13:52:29

Yotam apologies for the spelling mistakes.

VeganCow Sun 10-Feb-13 18:17:49

Hi Yotam smile

What is your favourite ingredient?

blue2 Sun 10-Feb-13 19:23:33

Hi Yotam

I asked for 'Plenty' and 'Jerusalem' for Christmas, and have had lots of fun since!

I just LOVE the flavours that you give us through your recipes. I tried the orange/beetroot/olive salad from 'Plenty' yesterday and plan to eat it at least weekly from now on. The recipes are complete eye openers (and I have LOADS of cookery books) and I plan to try lots more. Thank you, thank you.

So tell me - what would you choose as your dishes if you had to chose your "Last Supper"?

afussyphase Sun 10-Feb-13 20:38:17

Hi, I'm a busy mum working full time and I would love to make more of your recipes (love your restaurants!) but, having browsed a couple of your books, I have the impression that they wouldn't fit in with the 6 - 7:30pm time slot that we have for making dinner and getting bedtime started! My question is: what do you think of the 15/ 30 -minute meals idea and would you ever consider putting out a book of quick recipes? Or even a list of recipes in your existing books that can be make quickly? Thanks! And thank you for introducing the wonderful arrays of flavours and combinations that you have!

sumac Sun 10-Feb-13 21:44:25

Hello, I am another fan who does I'm afraid to say find many of your marvellous recipes labour-intensive.

For low effort/amazing taste, then the buttered prawns with tomato, olives and Arak (or Pernod) recipe in Ottolenghi wins every time. I know good food from scratch can take time but more can we have more like that one please?

Artigene, I have bought barberries at Earth in Kentish Town Road before and the Spice Shop off Portobello Rd sells them, although their website does say they are currently unavailable.

ComradeJing Mon 11-Feb-13 02:13:36

Hi Yotam,

Which of your recipe books would you recommend to someone who hasn't cooked any of your recipes before?

Thanks!

jennybeadle Mon 11-Feb-13 09:17:14

Our whole family loves your recipes, and I even have two copies of Jerusalem, because my lovely DH got me an autographed one for Christmas, even though I had it already!

We were really struck watching your series on the Med that no matter who you were talking to, and what they were doing, you always seemed able to be relaxed and interested in their work and food. DH and I decided we'd like each of our 3 DDs to find partners with that quality - though hopefully not for a few years yet (and being able to cook would be an added bonus). Do you think there was something in particular in your upbringing which has helped you be that way?

I'm a bit blush about asking such a personal question, but genuinely curious.

TanteRose Mon 11-Feb-13 13:02:42

Hello Yotam

won't be able to participate in the webchat due to time difference

I am posting a comment from a HUGE fan of yours here in Japan. She cooks amazing Middle Eastern food - your recipes feature heavily grin

She is not a member of MN, so I said I would post a question etc. for her if she wanted. Her reply?

"What do you say to a god?!! Love his recipes, his TV programs (what I've seen so far), and his generosity of spirit in keeping his extensive Guardian archives available"

smile

OK, one question from me - do you like Japanese food?

KatherineKrupnik Mon 11-Feb-13 16:12:54

Hi Yotam - massive fan of your books. I'd save my copies of your books (& Claudia Roden's books!) in a fire. What is your favourite recipe book?

HalfSpamHalfBrisket Mon 11-Feb-13 17:31:45

Hi Yotam. No question (at the moment, DP is thinking...), just a big thumbs up for the TV series. Really lovely to learn about the cultural significance/history of different middle eastern dishes and cuisines rather than some hideous 'lifestyle' half hour with lots of twee kitchenware and surprise gatherings (Nigella I am looking at YOU). I learned a lot, thanks.

Hi Yotam ,
I don't have any of your books ( yet )
My DH is a bit of a wuss when it comes to new ingredients , and doesn't like spicy food .
Which of your dishes should I make first ?
My Dsis has " Plenty " so I can borrow that until I buy my own copy

Hello Yotam,
I am a lifelong veggie and have made and loved loads of dishes from the Plenty book smile
My question is whether the recipe for the cheese and pistachio biscuits, that my mum bought from your Islington cafe at Christmas, is available anywhere because they were DELICIOUS!!!
That is all, thank you.

LazyMachine Mon 11-Feb-13 20:53:11

Your books are a household staple for us - thank you! I saw that another poster asked what your favourite cook books are and we'd love to hear that answer, too.

My partner and I were also wondering if there were any particular food magazines you would recommend?

almondfinger Mon 11-Feb-13 21:06:42

Hi Yotam,
I just wanted to say I love your food and am a huge fan of yours. I would eat at Nopi every week if I could. I've cooked your vietnamese beef salad and my husband went to work raving about it. I've made it a couple of times now and it never lets me down. My back aches by the time I'm done cooking mind you!

I cant wait to try out some recipes from Jerusalem which I got for Christmas.

With babaganoush, why peel the aubergine, would the skin not add to the flavour, or is it bitter?

Thank you

bluebump Mon 11-Feb-13 21:33:01

Hi Yotam, I'd love some ideas for some quick, tasty meals too like some of the posters above have asked about. I'm a lifelong veggie and love Plenty as do most of my family, I must dig it out again. Also your recent series was brilliant, you are great to watch on the telly, I love your enthusiasm and as mentioned above your way with people.

Congratulations on becoming a father too smile

KarlosKKrinkelbeim Mon 11-Feb-13 21:44:11

I am a recent convert to your cooking having seen the recent series and bought Jerusalem and I love it. My kids also love the pearl barley risotto with feta, even DS who has ASD and is quite resistant to new foods!
What is your favourite UK restaurant (apart from your own) and why?

splashymcsplash Mon 11-Feb-13 22:37:40

Hi Yotam, I'm a really big fan. I love your passion that you have when talking about food. Very Israeli smile

My question is how your background has influenced your interest in food? How did you develop your initial interest in cooking?

WilsonFrickett Mon 11-Feb-13 22:47:21

Hello from Edinburgh, I was given the Ottolenghi book as a gift a few years ago and have since bought your books for all my friends. We're really lucky to have great middle eastern stores here so can get most of your ingredients. And I loved the recent series too, have saved them all on my Sky + and watch them on rainy days. Seriously I am such a fangirl. I will probably make the grilled broccoli tomorrow just because I've typed this question...

My question is what's your guilty food pleasure?

Blondie1984 Mon 11-Feb-13 22:55:48

Hi Yottam

Today (the 12th) is Pancake Day - will you be partaking and how would you make / eat yours?

Thanks!

Grockle Mon 11-Feb-13 23:19:19

Hi Yottam,

I am quite unwell with a chronic illness and haven't been able to cook properly for weeks. I have difficulty chopping up veg but can manage small amounts.

Can you suggest a couple of quick & easy but nutritious meals to prepare for myself & DS(7)

StripeyOrangeTrousers Tue 12-Feb-13 10:44:43

Hi Yotam

The first meal my partner ever cooked for me, on our third date, was the chickpea, tomato and bread soup from Plenty. It obviously did the trick as we now have a three month old daughter. I'm hosting my first dinner party in ages this Saturday and I'm trying to decide what to cook. It needs to be something that can be prepared in advance and stuck in the oven, as I will be putting said baby to bed until just before the guests turn up (or that's the plan ...) I'm vegetarian and would like to cook something meatless but satisfying to the carnivorous guests. There'll be six of us. Do you have any suggestions?

Many thanks!

ivanapoo Tue 12-Feb-13 10:59:55

Hi Yotam,

We love your burnt aubergine, tahini and pomegranate molasses dip. I've seen smoked aubergine in a can for sale in our local ethnic food shop - what do you think of this and would it be sacrilege to make a quick and dirty version of the dip with it?

PS I think one of your best simple dishes for those asking is celeriac, puy lentils, hazelnut and mint. So easy, fairly quick and delicious.

Buendia Tue 12-Feb-13 12:43:54

Hello Yotam, could you please tell us what are your must-have spices/herbs? Thank you

Fillybuster Tue 12-Feb-13 13:53:18

Another fangirl here...no questions, but I just want to say how much pleasure your books and food have given me and my family. My friends and I regularly post our recent 'Ottolenghi results' on Facebook.....and I read your books in bed during the week, planning the weekend cooking! We especially love the new book (Jersusalem)....all the recipes seem much simpler than in Plenty and Ottolenghi and I'm becoming very quick at knocking them up for a light dinner in the evenings smile

Our favourite Friday night dinner solution is a takeaway box of salad from the Islington store....not very 'traditional' but a great change from chicken soup and roast chicken!

I stock up on za'atar etc in the Carmel shuk in Tel Aviv....but friends keep asking where they can find it in London - so maybe I do have a question after all!

Anyway, thank you for the joy and inspiration!

Another huge fan in Asia who will be sleeping through the interview due to the time difference sad

Raised in Morocco, living in HK. Speaking arabic to my kids while they learn Mandarin.
Although I have never been to Jerusalem, your "Jerusalem" is also mine, via Essaouira, Tangiers, London, Paris, Amsterdam, Istanbul and Hong Kong, with so many in between.
The Mauresque recipes throw me 30 years back into my grand mother's kitchen and help me bridge worlds for my children.
Love love love.

Am with Pommepoire on the faltbreads.
We are in a bread no-man's land in Asia. Craving decent fresh homemade bread. Easy full proof recipe please…..

And as curious as Tante Rose, what is your favorite Asian cuisine?
Fiery thai?
Herby vietnamese?
Japanese minimalist umami?
Or something fusion like in singapore?

x

GirlOutNumbered Tue 12-Feb-13 15:48:58

Hi yotam,
Can you recommend a good online supplier of the crazy herbs and ingredients you use. I live in Devon. It's hard to get anything other than clotted cream wink

mornsw Tue 12-Feb-13 16:02:00

Message deleted by Mumsnet for breaking our Talk Guidelines. Replies may also be deleted.

mornsw Tue 12-Feb-13 16:03:58

Message deleted by Mumsnet for breaking our Talk Guidelines. Replies may also be deleted.

IAmJ Tue 12-Feb-13 16:08:20

Hi Yotam,

I'm a huge fan of yours. I've made more than 20 of your recipes and thought they were all fantastic. Many have been added to our regular rotation and we can't get enough of them! I have cooked a bunch of dishes from the Guardian, I own and cherish both "Jerusalem" and "Plenty", and I'm still waiting for my copy of "Ottolenghi: the Cookbook" to be delivered. Also, can't wait for your next cookbook! What are some of your favorite recipes that you go back to over and over again?

Since I am currently living in the US, and well-aware that you have a lot (A LOT) of fans here, I'd like to ask if there are any plans for your TV shows to be available in the US?

I just wanted to add that your approach has completely changed the way I cook. I've come to enjoy it so much more than ever, and I'm not afraid of new flavor combinations and cooking techniques. I am now completely in love with Mediterranean/Middle Eastern cooking! Not to mention, I fully trust your and Sami's palates and know I can always count on a modern, delicious take on classics as well! smile Huge thank you for that, to both you and Sami!

And to those who complain about the number of ingredients required for Yotam's recipes, it's worth noting that a lot of the ingredients are spices that, once bought, will go a really long way. It's definitely worth hunting down some of the more exotic ingredients, like pom molasses, date syrup, barberries, orange blossom water (and za'atar and sumac are an absolute MUST smile) because they do make a difference. I also tend to stock up on different nuts such as pine nuts, hazelnuts and almonds, and keep them on hand because they can be used with so many recipes and last a long time. This makes using Yotam's recipes much less intimidating and a lot more enjoyable.

Hi Yotam. The thing that stands out for me in your books is that you spend a lot of time writing about history, ingredients and culture so your books have a very different feel to most recipe books. How important do you think it is to educate and inform the people buying your books? Do you think that understanding the food improves the end result?

Lastly, thank you for your wonderful books. They are a real joy and so much more than a recipe book smile

YotamOttolenghi Tue 12-Feb-13 19:53:38

Sure!

Hi Yotam,
I love your recipes and look forward to your Guardian column every week.
I'd love to know what (if any) food you can't stand to eat.
Thank you.

YotamOttolenghi Tue 12-Feb-13 19:58:23

KatherineKrupnik

Hi Yotam - massive fan of your books. I'd save my copies of your books (& Claudia Roden's books!) in a fire. What is your favourite recipe book?

katherine, i love nigella's domestic goddess. all of alice waters' books.

YotamOttolenghi Tue 12-Feb-13 20:02:26

EnglishGirlApproximately

Hi Yotam. The thing that stands out for me in your books is that you spend a lot of time writing about history, ingredients and culture so your books have a very different feel to most recipe books. How important do you think it is to educate and inform the people buying your books? Do you think that understanding the food improves the end result?

Lastly, thank you for your wonderful books. They are a real joy and so much more than a recipe book smile

thanks EnglishGirl. there are so many recipes around that i truly believe you need a story, something to give them a sense of place. i never read a recipe as a standalone. the context is almost as important as the actual dish.

He's here! Hello! So excited. I thought I was going to miss the live chat. grin

gazzalw Tue 12-Feb-13 20:08:40

Wow am impressed, Yotam! You've started early!

Grockle Tue 12-Feb-13 20:11:10

Ooo, hello Yottam smile I'm not usually around for webchats and this is one I'm really interested in. Yay.

JanieLovesHerThreeLeggedCat Tue 12-Feb-13 20:16:47

Hi Yotam,
Love all your books and your recent series. Have you any plans to open any restaurants in Ireland (North or South)? We're really missing and Middle Eastern style restaurant smile

tallpoppies Tue 12-Feb-13 20:52:59

Hi yotam
I've just ordered Jerusalem and I'm cooking for a birthday party on Saturday. Which recipes should I try first (I don't like cheese)?

Smudging Tue 12-Feb-13 20:54:40

Message withdrawn at poster's request.

RachelMumsnet (MNHQ) Tue 12-Feb-13 20:55:08

Yotam is joining us from the East Coast of the US tonight so we asked him to test that everything was in order ahead of the webchat, hence the test (above). Everything is in order and he'll be logging on again at 9pm.

dpah Tue 12-Feb-13 20:56:49

Hello Yotam

Congratulations on becoming a father.

I thoroughly enjoyed your T.V series and because of that I would like to learn more about food and how to cook well. How did your passion with food begin, were you always interested in food in a big way.

RachelMumsnet (MNHQ) Tue 12-Feb-13 21:01:43

We're delighted to introduce Yotam to Mumsnet. We're huge fans and honoured that you're joining us this evening from the US. Welcome to Mumsnet, Yotam

One question: It's pancake day today and we're wondering whether you've got a favourite pancake recipe or topping that you'd like to share with us?

YotamOttolenghi Tue 12-Feb-13 21:01:45

dpah

Hello Yotam

Congratulations on becoming a father.

I thoroughly enjoyed your T.V series and because of that I would like to learn more about food and how to cook well. How did your passion with food begin, were you always interested in food in a big way.

dpah, i always loved eating but cooking was a second career. after years in uni i decided to peruse my passion and change. i never looked back.

YotamOttolenghi Tue 12-Feb-13 21:03:13

RachelMumsnet

We're delighted to introduce Yotam to Mumsnet. We're huge fans and honoured that you're joining us this evening from the US. Welcome to Mumsnet, Yotam

One question: It's pancake day today and we're wondering whether you've got a favourite pancake recipe or topping that you'd like to share with us?

rachel, great to be here. i prefer savoury pancakes, full of herbs. i then spoon over some salted butter. can't beat it.

Oh I thought I'd missed it! Thank you so much for answering my question smile

YotamOttolenghi Tue 12-Feb-13 21:06:38

Smudging

Hi yotam, I absolutely love your food, and all my kids and mum does too!

I'm afraid it is my mum who I am asking a question for. She adores your food, has all our books and regularly makes your recipes but was very offended by a photo in the Jerulsam cook book. It was of lots of hanging carcasses in a market juxtapositioned next to lots of photos/magazinesof half naked women, presumably for sale in the market. It was titled 'meat' the name of the chapter. But definitely gave the impression that the women were meat too. Even my husband who is normally a bit meh about this sort of stuff agreed it was offensive.

She asks that in the future you try and avoid such pictures as they can be deemed as very sexist and unnecessary when you make such lovely food.

Thank you

sorry smudging, that your mum took offense. i do apologise. this was meant with a bit of irony, nothing too serious. i do understand though and take this on board.

YotamOttolenghi Tue 12-Feb-13 21:08:06

gazzalw

Hi Yotam

Your recipes offer us in the UK a bit of the exotic Middle East and for that we must be eternally happy - certainly your recipes brighten up the dull winter days of this Country with some joy and vitality and beautiful colours! Your food delights all five senses at once!

I have read many articles about your friendship and collaborations with Sami. Do you think that if you had still been in the Middle East, rather than on neutral territory in the UK, that Israeli/Palenstinian mores would have enabled you to bridge your cultural and religious divides to forge the very special relationship that you have?

With Valentine's Day looming, I wonder if you could recommend a pudding/sweet recipe to conjure up all that love means?

Many thanks.

I am sorry to say that probably not. the reality of life in jerusalem is so tense that such a relationship would probably have not survived. i hope the future brings a change.

About a valentines dessert, I'd do a middle-eastern mess with broken meringue, whipped cream mixed with greek yoghurt, rose water, strawberries, rose petals, and tiny drizzle of pomegranate molasses and maybe also some pomegranate seeds.

YotamOttolenghi Tue 12-Feb-13 21:08:28

JanieLovesHerThreeLeggedCat

Hi Yotam,
Love all your books and your recent series. Have you any plans to open any restaurants in Ireland (North or South)? We're really missing and Middle Eastern style restaurant smile

janie, thank you thank you. no irish plans i am afraid. opening a restaurant so far away from where i am based (london) seems impossible. i am a bit of a control freak.

Smudging Tue 12-Feb-13 21:08:29

Message withdrawn at poster's request.

YotamOttolenghi Tue 12-Feb-13 21:09:30

Artigene

Hi Yotam,

I just wanted to say thanks really, your books have really changed the way we eat at home, especially in summer when your salads and veggie dishes see us through most days and every BBQ. Also my husband won his work charity bake-off with your amazing chocolate, treacle and ameretto cup cakes (round 1) and chocolate fudge cake (round 2). Our daughter has coeliacs and can't eat gluten, most cake recipes don't cope well with gluten free flour but yours seem to.

We are lucky enough to live near a great Middle Eastern supermarket although I'm yet to find anywhere to buy Barberries.Do you know a source in central or west London?

That's so great to hear. I can listen to such kind comments again and again and again. Barberries are incredible! they are available in some middle-eastern grocers. The Iranian shops at the western end of high st kensington stock them. and, sorry for the self promotion, they are also available in our online shop: webstore.ottolenghi.co.uk/collections/pantry/products/dried-barberries

Hey Yotam, I live very close to your restaurant in Islington and love it!

I watched your show recently and me and my partner really enjoyed it. We did notice you're a bit obsessed with lemons and always have a giggle as we're waiting for you to say 'now add some lemon'

smile

YotamOttolenghi Tue 12-Feb-13 21:11:20

tallpoppies

Hi yotam
I've just ordered Jerusalem and I'm cooking for a birthday party on Saturday. Which recipes should I try first (I don't like cheese)?

tallpoppies, depends on how adventurous you are. there is a wonderful recipe for fish with harissa and rose. amazing! a little less challenging but also good for a party is the chicken with clementines. delicious. the clementine cake, by the was, is always always popular. you could use oranges instead.

YotamOttolenghi Tue 12-Feb-13 21:11:22

BonzoDooDah

Hi Yotam
Firstly - your mushroom lasagne is the best lasagne I have ever tasted - echoed by my friends who ate with us. Thank you so much for that (despite the fact it took DH over 3 hours to make it).

We play Yottam-Bingo to try to find a Yottam recipe without an ingredient we have to look up in a food dictionary. Is this deliberate?

Thanks!!! I think that experimenting with new ingredients is great fun. You can always go for the same old same old but often people tell me how a new ingredient became a staple for them and they just love it. If i introduce cooks to an ingredient they haven't used before and they then cook with it all the time - that's my job done.

YotamOttolenghi Tue 12-Feb-13 21:12:38

Mmmnoodlesoup

Hey Yotam, I live very close to your restaurant in Islington and love it!

I watched your show recently and me and my partner really enjoyed it. We did notice you're a bit obsessed with lemons and always have a giggle as we're waiting for you to say 'now add some lemon'

smile

Mmmnoodlesoup, a bit obsessed? i am completely and utterly obsessed. you just can't go wrong, trust me.

YotamOttolenghi Tue 12-Feb-13 21:13:49

BellaBearisWideAwake

Hello Yotam, I love your recipes, they remind me of my holidays in Israel. (In fact, I think your mother was my mother and aunt's teacher - or maybe headteacher - in Jerusalem, so that's a tenuous relationship we have!).
My question:
Is it possible to buy decent houmous and pitta in the UK? There's good stuff, but it doesn't taste like what you can buy in Jerusalem.

it seems like my mother taught half the world! that's so funny. i am the first to admit that there aren't as good pita and hummus here as there are in jerusalem. that's a fact. but then again, that's what make traveling so much fun.

YotamOttolenghi Tue 12-Feb-13 21:14:48

OneLittleToddlingTerror

I have no questions. Just want to say I'm a huge fan and have all three of your books. My 22mo daughter is a fan of you too. Her recent favourites are the pasta with yoghurt, chillies and peas, and the barley risotto with marinated from Jerusalem. She licks her fingers saying yum yum when she eats them.

how sweet is that. i can just imagine her....

YotamOttolenghi Tue 12-Feb-13 21:14:51

TotallyEggFlipped

Hi Yotam,
I love your recipes and look forward to your Guardian column every week.
I'd love to know what (if any) food you can't stand to eat.
Thank you.

TotallyEggFlipped, to be honest i am a bit of a pig and just love everything. it's weird but it's true. if i have to give up something, perhaps calves liver?

grin love it! I can only guess what you have on your pancakes...

MaeMobley Tue 12-Feb-13 21:15:24

Hi Yotam,

we also love your books here. My father in law is from Jerusalem. We are off to Israel in May.

My question is: which is your favourite Israeli restaurant?

YotamOttolenghi Tue 12-Feb-13 21:16:13

PommePoire

Yotam, thank you for introducing us to your wonderful approach to food and eating.

Thanks to you, I have shakshuka, or eggs with spinach, chilli and yogurt for my breakfast, or lunch almost every day and have done for over a year now. I never get tired of them!

My question is about flat breads. When I try to make your quick yogurt and flour flat bread. I always start with your the same weight of each, but then end up adding more and more flour because the whole wet mess is sticking to my hands so much I think I've done it wrong! Should I try not to resist adding more flour? Maybe I'm not kneading for long enough? I think British people expect dough to behave like shortcrust pastry and find wet sticky dough a bit scary!

you are right. this is a wet dough and as result the flatbread is moist. try to resist. just work it a it longer and with a light touch, if you see what i mean. add just a tiny amount of flour if you must. and a big thank you.

Can I also say, you did an amazing show on Turkey. So insightful. I'm half Turkish and find most chefs don't show Turkeys full food potential, but you really highlighted it well. So well done smile

dpah Tue 12-Feb-13 21:17:31

Thank you for your reply.

tallpoppies Tue 12-Feb-13 21:17:39

Thank you...oranges (and lemons) it is then!

YotamOttolenghi Tue 12-Feb-13 21:18:21

IAmJ

Hi Yotam,

I'm a huge fan of yours. I've made more than 20 of your recipes and thought they were all fantastic. Many have been added to our regular rotation and we can't get enough of them! I have cooked a bunch of dishes from the Guardian, I own and cherish both "Jerusalem" and "Plenty", and I'm still waiting for my copy of "Ottolenghi: the Cookbook" to be delivered. Also, can't wait for your next cookbook! What are some of your favorite recipes that you go back to over and over again?

Since I am currently living in the US, and well-aware that you have a lot (A LOT) of fans here, I'd like to ask if there are any plans for your TV shows to be available in the US?

I just wanted to add that your approach has completely changed the way I cook. I've come to enjoy it so much more than ever, and I'm not afraid of new flavor combinations and cooking techniques. I am now completely in love with Mediterranean/Middle Eastern cooking! Not to mention, I fully trust your and Sami's palates and know I can always count on a modern, delicious take on classics as well! smile Huge thank you for that, to both you and Sami!

And to those who complain about the number of ingredients required for Yotam's recipes, it's worth noting that a lot of the ingredients are spices that, once bought, will go a really long way. It's definitely worth hunting down some of the more exotic ingredients, like pom molasses, date syrup, barberries, orange blossom water (and za'atar and sumac are an absolute MUST smile) because they do make a difference. I also tend to stock up on different nuts such as pine nuts, hazelnuts and almonds, and keep them on hand because they can be used with so many recipes and last a long time. This makes using Yotam's recipes much less intimidating and a lot more enjoyable.

IAmJ, people may think i am paying you. seriously, you make me blush a little. thanks for liking our food so much. it's true the normally the long lists of ingredients aren't that bad if you consider many are basics in a well-stocked middle-eastern cupboard. i am not sure about american airing of my shows. nothing planned yet i am afraid. cheers.

YotamOttolenghi Tue 12-Feb-13 21:18:51

Mmmnoodlesoup

Can I also say, you did an amazing show on Turkey. So insightful. I'm half Turkish and find most chefs don't show Turkeys full food potential, but you really highlighted it well. So well done smile

thank!!!

YotamOttolenghi Tue 12-Feb-13 21:19:07

fromthehealthyheart

Hi Yotam. Congratulations on becoming a father. Can we look forward to a cookbook for babies? Older children eat your food hungrily so let's have something for the weaning babes please.

you are very welcome. what an experience it is! he is not even 3 weeks old and gives us so much joy. baby food? gosh, but i love my spices and salt so much. let's see where i am at in 6 months.

YotamOttolenghi Tue 12-Feb-13 21:20:20

nokidshere

Hi Yotam - I am a huge fan and have cooked lots of recipes from your Plenty book! The mushrooms with flatbread is now our favourite thing to eat!!! Awesome!

I have heard a rumour that you are going to open ad restaurant/deli in Bath soon? Is that true? I hope it is.

ta. never believe rumours. i love bath though.

YotamOttolenghi Tue 12-Feb-13 21:20:22

MaeMobley

Hi Yotam,

we also love your books here. My father in law is from Jerusalem. We are off to Israel in May.

My question is: which is your favourite Israeli restaurant?

at the moment it is north abraxas in tel aviv. eyal shani's food is incredible and almost revolutionary.

PommePoire Tue 12-Feb-13 21:20:40

Thank you so much for answering my question. Tomorrow I will be brave and make great flat breads! Enjoy your time in the US.

YotamOttolenghi Tue 12-Feb-13 21:21:19

bessie26

Hi Yotam,

Another huge fan of Plenty here - shakshuka & the pepper tofu are our current favourites - have you got any plans to do another veggie book? (Please!) Or to go back to doing your wonderful veggie column in the guardian?

i have veggie recipes in the guardian every week. and there is probably another veggie book on the horizon...

YotamOttolenghi Tue 12-Feb-13 21:23:25

StellaMarie

Hi Yottam, I have been inspired by your approach to food for a long time. I loved the column in the Guardian and avidly watched the recent Mediterranean series. Not living in a big city I sometimes struggle to find some of the ingredients but today I was excited to find Pomegranate molasses in my local Sainsbury smile

My question is whilst you are obviously passionate about food from your home country are there any other cuisines which you like to eat/cook?
Thanks

i can't think of cuisine that i don't like. i am particularly obsessed with malaysian food and japanese food. i also adore anything turkish.

AndMiffyWentToSleep Tue 12-Feb-13 21:24:06

Just want to add my message of thanks and adoration!

I'm not sure I agree about you writing a cookbook for babies, but I do like the idea someone earlier gave of compiling a book of quicker recipes for those of us who love cooking but just don't have the time and can't get to one of your restaurants.

YotamOttolenghi Tue 12-Feb-13 21:24:12

GirlOutNumbered

Hi yotam,
Can you recommend a good online supplier of the crazy herbs and ingredients you use. I live in Devon. It's hard to get anything other than clotted cream wink

girloutnumbered, give me clotted cream any day. here are 2 options, one from ottolenghi: www.steenbergs.co.uk webstore.ottolenghi.co.uk

YotamOttolenghi Tue 12-Feb-13 21:27:10

lalalonglegs

Yotam - I always read your recipes in the Guardian and think how lovely they sound but get put off by the sheer number of ingredients, often obscure and in quite tiny amounts. Are they all completely necessary smile?

actually, no. you can easily omit an ingredient or two if you don't have them. i am not so obsessed. i think most recipes (at least mine) would not suffer so badly by substituting or ommiting some of the ingredients. cooking should be fun, not a chore.

YotamOttolenghi Tue 12-Feb-13 21:27:44

laptopwieldingharpy

Another huge fan in Asia who will be sleeping through the interview due to the time difference sad

Raised in Morocco, living in HK. Speaking arabic to my kids while they learn Mandarin.
Although I have never been to Jerusalem, your "Jerusalem" is also mine, via Essaouira, Tangiers, London, Paris, Amsterdam, Istanbul and Hong Kong, with so many in between.
The Mauresque recipes throw me 30 years back into my grand mother's kitchen and help me bridge worlds for my children.
Love love love.

Am with Pommepoire on the faltbreads.
We are in a bread no-man's land in Asia. Craving decent fresh homemade bread. Easy full proof recipe please?..

And as curious as Tante Rose, what is your favorite Asian cuisine?
Fiery thai?
Herby vietnamese?
Japanese minimalist umami?
Or something fusion like in singapore?

x

laptopwieldingharpy, what a background you have! that's not easy of you don't have a good bread oven. my favourite asian cuisine is malaysian - so complex and with so many influences. very inspiring.

StellaMarie Tue 12-Feb-13 21:28:18

Oh my, thank you for answering my question! I love Japanese food too! I hope the East Coast is treating you well I used to live in NYC and have fond memories of time spent there and on The Jersey Shore!

YotamOttolenghi Tue 12-Feb-13 21:28:31

TanteRose

Hello Yotam

won't be able to participate in the webchat due to time difference

I am posting a comment from a HUGE fan of yours here in Japan. She cooks amazing Middle Eastern food - your recipes feature heavily grin

She is not a member of MN, so I said I would post a question etc. for her if she wanted. Her reply?

"What do you say to a god?!! Love his recipes, his TV programs (what I've seen so far), and his generosity of spirit in keeping his extensive Guardian archives available"

smile

OK, one question from me - do you like Japanese food?

i am blushing! love japanese food with passion. tokyo is my number one food destination. soba noodles - any day!

YotamOttolenghi Tue 12-Feb-13 21:30:18

ivanapoo

Hi Yotam,

We love your burnt aubergine, tahini and pomegranate molasses dip. I've seen smoked aubergine in a can for sale in our local ethnic food shop - what do you think of this and would it be sacrilege to make a quick and dirty version of the dip with it?

PS I think one of your best simple dishes for those asking is celeriac, puy lentils, hazelnut and mint. So easy, fairly quick and delicious.

ivanapoo, absolutely fine to use a tin. i am all for shortcuts if they are decent and make your life easier. not sure about the brand available to you but what you can do is mix it with some of your own burnt aubergine so you bulk it up if you are cooking for a few.

JediGirl21 Tue 12-Feb-13 21:31:45

Hello Yotam
Am completely new to cooking ME cuisine tbh but always enjoy it when am offered it.
These stories of 50 ingredients have me rather worried shock
Any advice for a beginner?
Congrats on the new baby btw.

YotamOttolenghi Tue 12-Feb-13 21:32:10

Buendia

Hello Yotam, could you please tell us what are your must-have spices/herbs? Thank you

buendia, gosh, the list is endless. cumin, coriander, cardamom, lime leaves, white pepper, tarragon, oregano, curry powder, mustard seeds, saffron, i can go on and on and on....

SuiGeneris Tue 12-Feb-13 21:34:15

Is it better to use dried coriander or the fresh/frozen stuff? I always use the latter but sometimes wonder whether I should stock both and use them in different circumstances...

YotamOttolenghi Tue 12-Feb-13 21:34:37

JediGirl21

Hello Yotam
Am completely new to cooking ME cuisine tbh but always enjoy it when am offered it.
These stories of 50 ingredients have me rather worried shock
Any advice for a beginner?
Congrats on the new baby btw.

thank you JediGirl21. our newborn is adorable. 50 ingredients is a gross exaggeration. many middle eastern recipes are dead simple and quick to make. perhaps start by making mejadra. it's a rice, lentil and fried onion dish - so good you won't believe it. i have a recipe online and there are more easily available.

gazzalw Tue 12-Feb-13 21:35:49

Thanks for answering my question! Shall make your suggestion for Valentine's Day. COngratulations on becoming a daddy and enjoy your time in the U.S.

YotamOttolenghi Tue 12-Feb-13 21:36:36

SuiGeneris

Is it better to use dried coriander or the fresh/frozen stuff? I always use the latter but sometimes wonder whether I should stock both and use them in different circumstances...

SuiGeneris, with coriander definitely fresh. Hard herbs (rosemay, thyme) are half decent dry.

YotamOttolenghi Tue 12-Feb-13 21:40:08

StripeyOrangeTrousers

Hi Yotam

The first meal my partner ever cooked for me, on our third date, was the chickpea, tomato and bread soup from Plenty. It obviously did the trick as we now have a three month old daughter. I'm hosting my first dinner party in ages this Saturday and I'm trying to decide what to cook. It needs to be something that can be prepared in advance and stuck in the oven, as I will be putting said baby to bed until just before the guests turn up (or that's the plan ...) I'm vegetarian and would like to cook something meatless but satisfying to the carnivorous guests. There'll be six of us. Do you have any suggestions?

Many thanks!

StripeyOrangeTrousers, i have a great mushroom lasgana. it is rich and delicious. even better, mushroom parcels from plenty. they are unusual in presentation and people love them.

IAmJ Tue 12-Feb-13 21:41:20

Ha, thanks for replying. It definitely wasn't a paid testimonial, I'm just a big fan of what you do. :-)

One more question: what would be some good uses for dried Persian limes (bought them whole, not ground)?

YotamOttolenghi Tue 12-Feb-13 21:43:21

afussyphase

Hi, I'm a busy mum working full time and I would love to make more of your recipes (love your restaurants!) but, having browsed a couple of your books, I have the impression that they wouldn't fit in with the 6 - 7:30pm time slot that we have for making dinner and getting bedtime started! My question is: what do you think of the 15/ 30 -minute meals idea and would you ever consider putting out a book of quick recipes? Or even a list of recipes in your existing books that can be make quickly? Thanks! And thank you for introducing the wonderful arrays of flavours and combinations that you have!

i completely understand. 15/30 minute meals is not a cookbook i see myself writing. however, there are quick recipes in all my books. i'd be happy to make a list. you can pack in a lot of flavour even if you cook for half an hour. cheers!

Fillybuster Tue 12-Feb-13 21:44:01

Yotam Ottalenghi....live!!!

My life is complete smile

<swoons>

YotamOttolenghi Tue 12-Feb-13 21:44:29

IAmJ

Ha, thanks for replying. It definitely wasn't a paid testimonial, I'm just a big fan of what you do. :-)

One more question: what would be some good uses for dried Persian limes (bought them whole, not ground)?

put them in stews. not many though, just one or two. or grind them and sprinkle over rice, roasted veg and salads. they are so wonderfully perfumed.

YotamOttolenghi Tue 12-Feb-13 21:44:49

Fillybuster

Yotam Ottalenghi....live!!!

My life is complete smile

<swoons>

;)

BonzoDooDah Tue 12-Feb-13 21:45:59

I can triple recommend his mushroom lasagne - utterly divine! (I linked to it upthread) Will have to find the mushroom parcels recipe now though.

Thanks for all these tips Yottam. I'm drooling. I may even give the flatbread a go now <<feeling adventurous>>

lalalonglegs Tue 12-Feb-13 21:46:20

Oooh, the mejadra looks really straightforward (and yummy), I'm going to have a go tomorrow. Thanks for answering my question, Yotam.

Fillybuster Tue 12-Feb-13 21:47:02

OK....a real question...I adore the butternut squash, red onion, zaatar and tehini salad in the new Jerusalem book, but where in London can I find light tehina? The one I have is ultra thick and even adding lots of water doesn't thin it out for long....if I leave it for 5 minutes, it goes almost solid again! Thank you smile

difficultpickle Tue 12-Feb-13 21:48:54

I loved your tv series. It was simply joyful to watch someone so enthusiastic about food, your surroundings, the heritage of the places you visited and the exquiste recipes you created. What is your favourite recipe?

RachelMumsnet (MNHQ) Tue 12-Feb-13 21:49:24

YotamOttolenghi

BellaBearisWideAwake

Hello Yotam, I love your recipes, they remind me of my holidays in Israel. (In fact, I think your mother was my mother and aunt's teacher - or maybe headteacher - in Jerusalem, so that's a tenuous relationship we have!).
My question:
Is it possible to buy decent houmous and pitta in the UK? There's good stuff, but it doesn't taste like what you can buy in Jerusalem.

it seems like my mother taught half the world! that's so funny. i am the first to admit that there aren't as good pita and hummus here as there are in jerusalem. that's a fact. but then again, that's what make traveling so much fun.

Can I butt in...it may be that you can't buy decent hummus in this country but the recipe in Yotam's Jerusalem is hummus to die for. My kids help me make it now and adore it.

YotamOttolenghi Tue 12-Feb-13 21:49:54

Grockle

Hi Yottam,

I am quite unwell with a chronic illness and haven't been able to cook properly for weeks. I have difficulty chopping up veg but can manage small amounts.

Can you suggest a couple of quick & easy but nutritious meals to prepare for myself & DS(7)

grockle, very sorry to hear. i tend to make herb and spice pastes using the small food processor bowl. it is super easy and quick. i take a herb or 2 (coriander, parsley, tarragon, basil), a spice or 2 (ground allspice, cumin, coriander, cardamom), some olive oil, garlic, maybe some grated parmesan and a nut (pine, pistachio or walnut) and make a paste that i then spoon over rice, lentils, meat or roast veg. easy! get well or get better soon.

YotamOttolenghi Tue 12-Feb-13 21:50:35

bisjo

I loved your tv series. It was simply joyful to watch someone so enthusiastic about food, your surroundings, the heritage of the places you visited and the exquiste recipes you created. What is your favourite recipe?

thanks rachel!

SuiGeneris Tue 12-Feb-13 21:50:41

Thank you very much: had been wondering for years!

Grockle Tue 12-Feb-13 21:53:09

Thank you very much...your response has made me hungry smile. I've only just learned how to cook rice properly so we'll definitley try the paste with rice & roasted veg. I'm about to order one of your books. I should have asked which one you'd recommend as a first buy.

YotamOttolenghi Tue 12-Feb-13 21:53:19

Fillybuster

OK....a real question...I adore the butternut squash, red onion, zaatar and tehini salad in the new Jerusalem book, but where in London can I find light tehina? The one I have is ultra thick and even adding lots of water doesn't thin it out for long....if I leave it for 5 minutes, it goes almost solid again! Thank you smile

it sounds like you are not doing it quite right. start with tahini paste (the one you've got), lots of lemon juice and some crushed garlic and salt. add water in stages as you stir. every time you add some it will solidify and look funny. but at one stage, miraculously, it will turn into the proper creamy and delicious condiment i like so much. just keep on adding water and good luck!

tallpoppies Tue 12-Feb-13 21:53:41

Can I ask how long the herb/spice pastes keep for in the fridge and can you freeze them?
Thanks

YotamOttolenghi Tue 12-Feb-13 21:56:03

WilsonFrickett

Hello from Edinburgh, I was given the Ottolenghi book as a gift a few years ago and have since bought your books for all my friends. We're really lucky to have great middle eastern stores here so can get most of your ingredients. And I loved the recent series too, have saved them all on my Sky + and watch them on rainy days. Seriously I am such a fangirl. I will probably make the grilled broccoli tomorrow just because I've typed this question...

My question is what's your guilty food pleasure?

i don't tend to feel guilty when it come to food. one thing i like is good old pot noodles. i go to china town and get all these weird ones from asia, full of MSG, and just love it.

YotamOttolenghi Tue 12-Feb-13 21:58:41

Lomaamina

Hi Yotam, what do you miss most about living/eating in Jerusalem? L.

i miss the little cucumbers, full of flavour and not water.

YotamOttolenghi Tue 12-Feb-13 21:59:33

tallpoppies

Can I ask how long the herb/spice pastes keep for in the fridge and can you freeze them?
Thanks

they freeze really well. in the fridge they can last for 4-6 days, depends on what's in them.

difficultpickle Tue 12-Feb-13 22:01:22

You highlighted my comment but thanked Rachel and missed my question sad

What is your favourite recipe?

YotamOttolenghi Tue 12-Feb-13 22:01:25

bisjo

I loved your tv series. It was simply joyful to watch someone so enthusiastic about food, your surroundings, the heritage of the places you visited and the exquiste recipes you created. What is your favourite recipe?

my absolute favourite is the tomato and pomegranate salad. you have to make it.

afussyphase Tue 12-Feb-13 22:01:28

Yes, please, a list of quick ones would be wonderful - and then I'd have even more of an excuse to buy the books I don't have yet smile
Thanks so much for this chat, Yotam, it's been really fun and I can't wait to try more of your recipes.

Lomaamina Tue 12-Feb-13 22:02:17

Oh that's so funny! My husband always teases me because I comment every time I go to the supermarket and see the regular (watery) cucumbers sold wrapped in plastic (let alone sold by the half - what's that about?). When I lived in Jerusalem I'd buy the lovely little ones by the kilo.

Still, I can buy them, for a price, at my local Turkish shop.

YotamOttolenghi Tue 12-Feb-13 22:02:21

bisjo

You highlighted my comment but thanked Rachel and missed my question sad

What is your favourite recipe?

sorry. did you get the answer now?

www.ottolenghi.co.uk/recipes/tomato-and-pomegranate-salad-with-garlic-dressing.

tallpoppies Tue 12-Feb-13 22:03:05

Thank you, thank you, thank you x

YotamOttolenghi Tue 12-Feb-13 22:03:14

Lomaamina

Oh that's so funny! My husband always teases me because I comment every time I go to the supermarket and see the regular (watery) cucumbers sold wrapped in plastic (let alone sold by the half - what's that about?). When I lived in Jerusalem I'd buy the lovely little ones by the kilo.

Still, I can buy them, for a price, at my local Turkish shop.

True. Turkish shops also have the most incredible white cheeses, feta style but with tons of varieties.

difficultpickle Tue 12-Feb-13 22:04:02

Thank you!!

I've just logged into the online store and its made me hungry! I think my credit card might be coming out of retirement.

RachelMumsnet (MNHQ) Tue 12-Feb-13 22:04:31

We've come to the end of the hour. Thanks so much to you all for your questions and huge thanks to Yotam for fitting us in to your crazy schedule. Massive congratulations from us all at Mumsnet on the arrival of your son and do come back if you need any assistance or advice from mumsnetters in the future smile. Thanks for all the great advice tonight and for getting through so many questions.

IAmJ Tue 12-Feb-13 22:05:08

Lots of great tips! One last question: favorite way to have labneh?

YotamOttolenghi Tue 12-Feb-13 22:06:29

AndMiffyWentToSleep

Just want to add my message of thanks and adoration!

I'm not sure I agree about you writing a cookbook for babies, but I do like the idea someone earlier gave of compiling a book of quicker recipes for those of us who love cooking but just don't have the time and can't get to one of your restaurants.

i guess i should compile a list of all the quick recipes i've published.

YotamOttolenghi Tue 12-Feb-13 22:07:57

Everybody, thanks so much for all the questions! They were great. I am sure I will be back with tons of requests of advice on the parenting front. x

Thanks Yotam! And thanks MNHQ, great web chat smile

fromthehealthyheart Tue 12-Feb-13 22:15:47

Yes my local Turkish shop sells the tiny cucumbers, They are totally delicious.

Piffle Tue 12-Feb-13 22:37:56

Yotam gave me my cooking mojo back several months ago after watching Jerusalem where I salivated for days and dreamed of the food.
The book is fantabulous and the shop... well that is why we work right?

WilsonFrickett Tue 12-Feb-13 22:41:07

Isn't he just luffly?

orangina Tue 12-Feb-13 23:27:32

I heart yotam

gazzalw Wed 13-Feb-13 06:33:20

Yotam has to be my male crush! He's fabulous grin!

Yay4may Wed 13-Feb-13 10:50:18

Think I had a minor crush which has now exploded into full blown after reading responses here - sadly I missed last night.

I can highly recommend the mushroom parcels for the vegetarian dinner party. You can make ahead they have wow factor and are really tasty, a bit on the plainer side of Yotom's dishes but a perfect base to a an all veg meal with strong flavours in the other dishes . Go easy on the chevril and the Pernod though. Also I used dried chevril and it wasn't as nice as fresh. if you can't get fresh, substitute dill, it works so well I almost preferred it.

The cucumber discussion made me think of my tomato woe, I CANNOT find good tomatoes in London. The ones they sell in even nice shops here are abysmal. I honestly can't believe they charge money for them. You don;t have to have to go to Jersulem to know good tomatoes - I am from canada and our worst tomato is head and shoulders above those in the UK. Sorry, I could rant about tomatoes all day long because as our crush says, a bad tomato can break a dish.

Can anyone recommend a place i.e. perhaps a favourite Turkish Shop in north London for produce?

gazzalw Wed 13-Feb-13 11:31:03

Yay4may I know exactly what you mean. Tomatoes in the UK, unless home-grown, taste and smell of nothing to appetise the palate!

thepeanutsparent Wed 13-Feb-13 14:48:40

Swoon swoon swoon. Gutted I missed this. He is just the most delicious man ever. yay4may try the TFC Turkish food centre in dalston - they have EVERYTHING. Or any shop on green lanes I hear. Hth

Just reading this again. Was very excited at having my question answered. I'm glad he was lovely or I would have been so disappointed. Very jealous of filibears wink. I think I have a new crush.

OMGOMGOMG my question got answered! Wooooo

(RachelMumsnet - you can indeed make gorgeous houmous, but there's something different about the amazing stuff you buy in Israel, and the pitta there is so much nicer. Nevermind, I'll just have to plan another trip!)

Grockle Wed 13-Feb-13 20:17:27

I too have a new crush grin

Thank you Yotam... lovely webchat. I am going to try the paste thing next week.

jesmeen Wed 13-Feb-13 21:10:26

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RachelMumsnet (MNHQ) Mon 18-Feb-13 10:55:58

Five copies of Yotam's Jerusalem have been won ! Congratulations to: tallpoppies, fromthehealthyheart, Grockle, StellaMarie and bisjo. We'll be pming you with more details later today.

StellaMarie Tue 19-Feb-13 11:53:59

THANK YOU - As if I wasn't excited enough to get my question answered I get a book too! I just had a clear out of the cookbooks too so there's space on the shelf, can't wait!!!

difficultpickle Mon 25-Feb-13 22:08:05

Thank you. I didn't check this thread after the webchat so only found out when I got Rachel's PM today that I'd been lucky enough to get a copy of Yotam's new book. I can't wait to try out some of his new recipes grin

Grockle Mon 25-Feb-13 22:18:39

I'm so excited, thank you so much! I didn't even know I could win a book, I was just really happy that Yottam answered my question. He is now very definitely my favourite & I am looking forwards to drooling over my new book. Hooray!

difficultpickle Wed 13-Mar-13 20:35:43

My book arrived today. Full of beautiful pictures and recipes that I can't wait to try out. Thank you again.

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