Top 176 Quotes by Yotam Ottolenghi

Kibbeh comes in all forms, but most feature bulgur and meat.

Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.

I've been accused of having very long ingredient lists, and I guess there's some truth in that.

Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.

The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.

My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.

Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity.

Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.

Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.

I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday.