Ottolenghi style food refers to the unique cooking style and recipes of famed chef Yotam Ottolenghi. Ottolenghi is an Israeli-British chef who owns several restaurants and delis in London, as well as being a cookbook author. His food is known for combining Middle Eastern and Mediterranean flavors and ingredients in creative ways.
Who is Yotam Ottolenghi?
Yotam Ottolenghi was born in Jerusalem, Israel in 1968. He studied philosophy and literature at Tel Aviv University before moving to London in 1997 to attend the Cordon Bleu culinary school. After graduating in 1999, he started working as a pastry chef in various London restaurants before opening his first eponymous deli and restaurant in Notting Hill in 2002.
Ottolenghi’s restaurants and delis, including locations in Islington, Soho, and Belgravia, quickly gained popularity for their vibrant, fresh, vegetable-focused dishes. His food combined Middle Eastern ingredients like pomegranate, za’atar, and preserved lemon with European cooking techniques. Dishes like roasted eggplant with yogurt and pine nuts, lamb shawarma with pomegranate seeds, and rose and orange blossom marzipan tarts became signature items.
In addition to his London restaurants, Ottolenghi has authored several bestselling cookbooks including Ottolenghi: The Cookbook (2008), Plenty (2010), Jerusalem (2012), and SIMPLE (2018). He also hosted a TV cooking series called Ottolenghi’s Mediterranean Feast which aired on UK television in 2020.
Characteristics of Ottolenghi’s recipes and cooking style
There are several key characteristics that define the Ottolenghi approach to cooking:
- Bold flavors and spices – Ottolenghi recipes often call for ingredients with punchy and robust flavors. Spices like cumin, coriander, cardamom and za’atar are used generously, as are ingredients like garlic, chilies, preserved lemon, tahini, and pomegranate molasses. Dishes have intense, complex flavors.
- Vegetable focus – While Ottolenghi recipes do sometimes include meat, they put vegetables front and center. His dishes celebrate produce and transform vegetables into flavorful mains and sides through unique cooking methods and spice blends.
- Middle Eastern inspiration – Many classic Middle Eastern ingredients, cooking methods, and flavor combinations are evident in Ottolenghi’s food. Things like hummus, labneh, stuffed vegetables, flatbreads, and grains like bulgur and freekeh often appear.
- Touch of whimsy – While rooted in tradition, Ottolenghi enjoys playing with format and adding twists. An example is cauliflower baked in the shape of large steaks, or adding quirky ingredients like rose petals or halvah to salads.
- Seasonal and fresh – Ottolenghi’s restaurants source the freshest local produce possible. Menus and recipes change seasonally to highlight what’s ripe and delicious.
- Textural contrast – There is often interplay between temperatures, crispiness, creaminess and softness in the same dish. Like having chilled creamy labneh with warm crackly pitas and roasted vegetables.
- Colorful presentation – Visually, Ottolenghi plates are known for looking enticing with vibrant colors and attractive arrangements. A salad might combine frilly greens, bright pink beets, and orange segments.
Common ingredients in Ottolenghi recipes
Certain ingredients appear over and over in Ottolenghi recipes. Some key ones include:
- Pomegranate seeds
- Preserved lemon
- Tahini
- Za’atar spice blend
- Sumac spice
- Dukkah spice blend
- Harissa paste
- Labneh (strained yogurt)
- Feta cheese
- Olives
- Capers
- Fresh herbs like parsley, cilantro, dill, and mint
- Spices like cumin, coriander, turmeric, cinnamon, and cardamom
- Nuts like pine nuts, pistachios, almonds, and walnuts
- Citrus fruits
- Pomegranate molasses
- Dates
- Couscous, bulgur, and freekeh
- Chickpeas
- Eggplant
- Squashes like butternut, delicata, and kabocha
By incorporating these ingredients in new combinations and preparations, Ottolenghi creates food that is simultaneously familiar and innovative.
Signature Ottolenghi dishes
Here are some beloved and iconic Ottolenghi recipes that capture his essence:
Roasted eggplant with yogurt and pine nuts
Chunks of eggplant are roasted until caramelized then drizzled with garlicky yogurt and crunchy pine nuts. The eggplant becomes incredibly silky and sweet when roasted.
Plenty More rainbow chard
Chard leaves in vibrant hues are layered in a baking dish, topped with a lemony tomato sauce then baked. The chard becomes tender but still toothsome.
Burnt eggplant with tahini, pine nuts and za’atar
Eggplant halves are charred until smoky and blackened. Their soft flesh is scooped out and combined with a tahini dressing before being stuffed back into the burnt skins for a dramatic presentation.
Jerusalem artichoke soup with za’atar croutons
Sunchokes are simmered into a velvety, herbal soup then topped with buttery sourdough croutons coated in za’atar for an addictive crunch.
Turkish poached eggs with spiced butter
Poached eggs are served atop smoky butter spiked with Turkish chili flakes and paprika for a comforting yet spicy breakfast.
Pomegranate roast chicken
A whole chicken is stuffed with a pomegranate and walnut mixture then roasted for an enticing main dish with incredible flavor.
Seared tuna with pistachio crust and preserved lemon aioli
Tuna steaks are crusted in crushed pistachios and seared. The nutty crust pairs perfectly with a creamy preserved lemon aioli.
Fattoush salad
This light and refreshing Middle Eastern salad has crunchy cucumbers, radishes, and sweet peppers, with crisp fried pita, mint, and a lemony dressing.
| Dish | Key Ingredients | Cooking Methods |
|---|---|---|
| Roasted eggplant with yogurt and pine nuts | Eggplant, yogurt, garlic, pine nuts | Roasting |
| Plenty More rainbow chard | Rainbow chard, lemon, tomato | Baking |
| Burnt eggplant with tahini, pine nuts and za’atar | Eggplant, tahini, pine nuts, za’atar | Charring, stuffing |
| Jerusalem artichoke soup with za’atar croutons | Jerusalem artichokes, za’atar, sourdough | Simmering, frying |
| Turkish poached eggs with spiced butter | Eggs, butter, chili flakes, paprika | Poaching, infusing |
| Pomegranate roast chicken | Chicken, pomegranate, walnuts | Roasting, stuffing |
| Seared tuna with pistachio crust and preserved lemon aioli | Tuna, pistachios, preserved lemon, aioli | Searing, grinding |
| Fattoush salad | Lettuce, vegetables, pita, lemon dressing | Tossing, frying |
Where to sample Ottolenghi’s food
The best places to experience authentic Ottolenghi cuisine are his London restaurants and delis. Flagship locations include:
- Nopi in Soho – Upscale restaurant with Prix Fixe and a la carte menu
- Rovi in Fitzrovia – Casual a la carte dining and takeaway
- Islington Ottolenghi – Bustling deli and sit-down cafe
- Belgravia Ottolenghi – Takeaway with salads, savories, and pastries
Outside London, Ottolenghi has worked on a few restaurant pop-ups and residencies, but these tend to be limited time engagements. For the true Ottolenghi dining experience, London is ideal.
For those who can’t travel to the UK, recreating Ottolenghi recipes at home is highly recommended. His published cookbooks like Jerusalem, Plenty, SIMPLE and others provide step-by-step guidance to producing restaurant-quality results.
Ottolenghi techniques for home cooks
While some Ottolenghi dishes require complex recipes, there are a few basic techniques any home cook can master to start adding that signature Ottolenghi flair to everyday cooking:
Embrace bold seasoning
Don’t be shy with spices, citrus, garlic, herbs and ingredients like tahini. Intense flavors are fundamental to the Ottolenghi approach.
Try new grains
Incorporate grains like freekeh, farro or bulgur into salads and sides for texture and earthy flavor.
Maximize vegetables
Transform simple veggies like eggplant and carrots through innovative cooking methods like roasting whole or adding spice rubs.
Finish with crunch
Add toppings like dukkah, candied nuts, fried breadcrumbs or crispy shallots for contrasting texture.
Make veggie-centric mains
Create satisfying meatless dishes like cauliflower steaks, stuffed peppers, or vibrant grain bowls.
Layer flavors
Combine components with different temperatures, textures, and flavors in each bite like crisp salad with creamy dressing and crunchy nuts.
Embrace color
Make food visually exciting by incorporating ingredients with dramatic colors like ruby red beets, emerald green parsley, and violet eggplant.
Ottolenghi cooking at home: sample menu
Here is a sample menu for bringing Ottolenghi’s signature style into your home kitchen:
Appetizer
Roasted Carrot Hummus – pureed chickpeas and roasted carrots, tahini, garlic, and cumin. Top with toasted pine nuts and parsley. Serve with homemade pita chips.
Salad
Bulgur Wheat Salad with Preserved Lemon and Pomegranate – chewy bulgur wheat, kale, and parsley tossed in lemony dressing with tart preserved lemon and sweet jewel-like pomegranate seeds.
Main
Harissa Chicken with Cinnamon Roasted Squash – chicken thighs marinated and baked in spicy harissa paste until caramelized, served atop delicata squash wedges seasoned with cinnamon, chili powder and brown butter.
Side
Blistered Green Beans with Garlic Chips and Dukkah – crisp green beans blistered in olive oil and sprinkled with crunchy garlic chips and nutty sesame dukkah spice blend.
Dessert
Orange Blossom and Honey Baklava – flaky phyllo dough layered with spiced nut filling and fragrant orange blossom water, drizzled with citrusy honey syrup.
This menu gives a tasty overview of what makes Ottolenghi’s food so enticing – vibrant spices, contrasting flavors and textures, and fresh vegetable focus.
Conclusion
Yotam Ottolenghi’s signature style combines fresh, seasonal produce with Middle Eastern and Mediterranean flavors for bold and vibrant cuisine unlike any other. By mastering a few key techniques like strategic seasoning, prioritizing vegetables, and embracing contrasting textures, home cooks can start infusing meals with that coveted Ottolenghi flair. For the full experience, visiting one of his celebrated London restaurants is a must, but Ottolenghi’s cookbooks allow devotees across the globe to savor his innovative recipes and philosophies.