• Yotam Ottolenghi's Middle Eastern recipes

    2 monthes ago - By The Guardian

    Beef skewers with dried limes, a version of spiced rice found across the Arabian Gulf - and a fresh, crunchy salad to counteract its richness My colleague Noor Murad has opened my eyes to a world that is both familiar and a bit exotic. Dishes from her native Bahrain have their roots in Arabic, Persian and Indian cooking, but also draw from Europe, Africa and Asia. It is a vibrant cuisine, shaped over centuries of trade and perfected mostly by women in home kitchens. The sharp flavours, generous use of spice, and love of rice and seafood are perfect building blocks for some seriously joyful...
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