Yotam Ottolenghi Teaches Modern Middle Eastern Cooking Yotam Ottolenghi by Yotam Ottolenghi instant download after payment.

Yotam grew up surrounded by markets bursting with intense (and sometimes opposing) flavors. Understandably, his dishes go big on taste and contrast. The short recipes in this chapter will help you achieve that goal, too.
Yotam calls the condiments in the following pages “flavor bombs”—easy-to-prep, long-lasting add-ons (and -ins) that can bring depth and complexity to a multitude of dishes. Yotam often doubles or even triples the recipes as called for so his supply never runs short. You might consider doing the same.
Flavor bombs are sometimes added to a dish during cooking. Other times, they’re drizzled, sprinkled, or spread on at the end, providing a crucial final flourish. Either way, the right one can transform a plate or create a new balance therein. Dukkah, an Egyptian nut and spice blend, brings crunch to dishes that seem too flabby; harissa or shatta are chili pastes for ratcheting up heat and spice levels; sumac-marinated onions offer a hit of acidity to a rich or fatty dish.
And while many of these condiments are available in stores, Yotam believes they’re worth making on your own. Then your fingerprints will be on them, literally and figuratively, making your food feel all the more special.