Type: Condiments

April 11, 2022

Pickled turnip and beetroot

This is a cinch to make but must be prepared over two days. It is sharp and not too complex in flavour,…

Pick and choose the vegetables you want to use, based on what you like and what’s available. You can add swede, radish,…

There are some foods that can be found on pretty much any dining table in Jerusalem. Pickles, particularly pickled cucumbers, are a…

For these you won’t need to wait four weeks as you do for preserved lemons (see above), just 24 hours. Their aroma…

We’ve published this recipe before, in Ottolenghi: The Cookbook, but as pickled lemons are so central to our cooking and so much…

Labneh is yoghurt that has had most of its liquid strained and is almost as thick as cream cheese; it has a…

This is an intense chilli and garlic paste that is used by Jews from Tripoli as a basic seasoning for many of…

Jews arriving from Yemen in the first part of the 20th century are responsible for zhoug, the Israeli national chilli paste. It…

Harissa, the basic flavouring agent in Tunisian cuisine, is extremely versatile. Use it as a condiment for grilled meat or fish, add…