Type: Acidity

May 7, 2021

Cucumber, za’atar and chopped lemon salad

This salad makes a seriously crisp and refreshing impact, thanks to all the lemon that goes into it: juice, flesh and skin….

Read More…

Mashed sweet potatoes with yoghurt and lime

If you, or your taste buds, are feeling a bit sleepy, this mash will definitely shake things up for you. It’s got…

Read More…

Chaat masala potatoes with yoghurt and tamarind

This dish is inspired by aloo chaat, an Indian street food that has many regional variations, all of which are not for…

Read More…

Tempura stems, leaves and herbs

Huge quantities of beets are roasted across the Ottolenghi restaurants, so we’re always on the lookout for clever ways of using the…

Read More…

Broccoli two ways with chilli and cumin

Unlike its cousins, cauliflower and cabbage, broccoli isn’t very comfortable being cooked for a long while. All our past attempts at being…

Read More…

Roasted carrot salad with chamoy

If you need to capture Ixta in a single foodstuff, look no further than chamoy. It’s made of pickled fruit (tick for…

Read More…

Noor’s black lime tofu

Dried limes have been a constant in the Ottolenghi pantry for years. Recently, though, we have been using them with extra vigour…

Read More…

Sticky rice balls in tamarind rasam broth

Our version of rasam, a South Indian broth, is sharp, complex and rich from the spices and the charring of tomatoes and…

Read More…

Rainbow chard with tomatoes and green olives

This summery side dish will really benefit from using the best-quality, ripe tomatoes. Rainbow chard looks beautiful but, for flavour, Swiss chard…

Read More…