Yotam Ottolenghi’s Middle Eastern recipes

My colleague Noor Murad has opened my eyes to a world that is both familiar and a bit exotic. Dishes from her native Bahrain (and the rest of the Arabian Gulf) 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 feasts.
Beef skewers with dried lime and sumac onions (main picture) Dried limes, also known as Iranian... read more