Ottolenghi’s Mediterranean Feast
Israeli-British chef, restaurateur, and food writer Yotam Ottolenghi has revolutionised Mediterranean and Middle-Eastern food in the UK and made the flavours of the region more accessible and desirable than ever before. Brought up in Jerusalem at the crossroads of conflicting food cultures, he embraces different culinary traditions with a passion and creative restlessness unmatched by any other chef around.
SEASON 1 EPISODES
Yotam Ottolenghi starts his Mediterranean journey in Morocco’s most vibrant city: Marrakech. Here he discovers the secrets of the tagine, explores the delicious street food infused with the flavour of preserved lemons, and eats out in the city’s largest communal dining area, Jemaa El Fna square. Inspired by the heady scent of aromatic herbs and spices he creates a succession of stunning recipes from the rooftop kitchen of his beautiful Riad: barbecued leg of lamb with almonds and orange blossom sauce; herb infused cous cous with grilled cherry tomatoes and sweet pastry ‘cigars’ with an almond and cinnamon filling.
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.”
Yotam Ottolenghi’s journey through the Mediterranean continues in one of North Africa’s most popular holiday destinations: Tunisia. Here, he dines on the freshest fish, discovers the national obsession with fiery harissa paste, and samples delicious, spicy meguez sausages. Yotam’s journey begins with a trip to an unusual open-air restaurant – set in an idyllic cove and managed by a hermit. Using fish from the Mediterranean waters, he grills a simple but stunning red mullet platter accompanied by a lemon and celery salad. And, motivated by the beautiful coastal location of the Cap Bon, Yotam cooks a seafood pasta dish using fresh mussels, squid and luscious prawns.
Yotam Ottolenghi’s Mediterranean journey comes to its climax in the country where he grew up: Israel. In Tel Aviv, he explores the best of Israel’s freshest produce, samples seafood with a twist and cooks alongside cutting-edge chefs. Yotam explores the national obsession with hummus and begins by making the popular Mediterranean dish shakshuka, where eggs are gently poached in a spicy sauce of tomatoes, onion and hot chilli peppers. Tel Aviv enjoys an enviable coastal location and a morning fish market provides the best catch for Yotam’s next recipe: grilled fishcakes with a creamy beetroot and horseradish relish.