Yes, HG/BSK are fond of the healthy and tasty Middle Eastern dishes Yotam Ottolenghi serves at his London restaurants and offers at his delicatessens/shops. Happily, BSK utilizes many recipes from his cookbooks (clear directions and lovely photographs). Of course, creative BSK makes many changes and additions to the recipes, making them unique collaborations between BSK and Israeli/Anglo Yotam., One such dish (enjoyed last week) was a wondrous casserole of ground lamb, eggplant and yogurt–inspired by Greek Moussaka. Oven was heated to 450 degrees Lamb, eggplant, garlic, tomato paste, cinnamon, allspice , oregano, olive oil, onions and a splash of hot sauce went into a roasting pan and were vigorously mixed before going in the oven for 35 minutes ( contents were stirred at intervals to brown the lamb and soften the eggplant). Oven was upped to 475degrees–roasting pan was removed and canned tdmatoes, chicken stock, chopped parsley were added (more mixing) and then back in the hot oven for 15-20 minutes.until all is soft , bubbling and fragrant. When cooled slightly, BSK topped the roasting pan with a mix of yogurt, egg yolks, feta cheese, parmesan ,garlic, parsley, hot sauce–and a bit of flour for thickening. Finally, tt gets a shower of toasted pignoli nuts. HG/BSK called this dish –Stupendous!!!. Drank much red wine with it.
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