Recipe Catalog
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Recipe from Yotam Ottolenghi and Sami Tamimi's book Jerusalem. "Chermoula is a spicy North African paste that is spread over fish and vegetables to impart the flavor of preserved lemons mixed with hot spices . In this case, eggplant, coated in chermoula, and topped with cold yogurt makes a delicious first course. Serve it with a sweet-and-savory bulgur salad, and you have a simple vegetarian feast.
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Vegan bulgur pilaf with eggplants is a refined dish of Greek cuisine, filled with the aromas of Mediterranean spices and the tender texture of vegetables. Bulgur, the base of this pilaf, gives it a nutty flavor and lightness, while eggplants add softness and richness. Leeks, carrots, and garlic harmoniously combine to create a rich bouquet of flavors complemented by the freshness of basil. Olive oil makes the dish even more delicate and fragrant. This pilaf is not only nutritious but also perfect for fasting diets while remaining rich in flavor nuances. Served hot, often with a light salad of fresh vegetables. Vegan bulgur pilaf is a true embodiment of Mediterranean hospitality and warmth, with every spoonful reflecting the sun of Greece.
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Grilled eggplants with yogurt sauce are a harmony of simplicity and exquisite taste. Inspired by American cuisine, this recipe combines tender, slightly sweet eggplants with a refreshing, tangy yogurt-based sauce. Baked until soft and then grilled, the eggplant rounds acquire a subtle smoky aroma and an appetizing golden crust. The yogurt sauce enriched with herbs and fresh vegetables adds lightness and a refreshing touch to the dish. It is the perfect side for meat, a light standalone dish, or an appetizer for summer evenings. The simplicity of preparation makes it accessible even for beginners, while the richness of flavor will delight true gourmets.
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Spicy lamb with roasted eggplant and yogurt sauce is a dish infused with the spirit of Turkish cuisine, rich in aromas and bold flavors. It combines the tenderness of lamb, the spiciness of chili peppers, and the silky texture of eggplant sauce that has been roasted to softness and then blended with garlic and thick Greek yogurt. This contrast of flavors—the fiery heat of the meat and the cooling softness of the sauce—makes it perfect for serving with thin flatbreads or lavash, allowing one to savor every bite. The origins of this recipe trace back to deep Turkish street food traditions where spices and fresh ingredients create gastronomic delight. The dish is ideal for both festive dinners and cozy evenings with loved ones.
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Lamb skewers with eggplants and peppers in yogurt sauce are a harmony of flavors that combines the tenderness of meat, the smoky aroma of vegetables, and the refreshing tang of yogurt sauce. The roots of this dish trace back to the traditions of Eastern and Mediterranean cuisine, where meat and vegetables are cooked over an open flame to reveal their rich taste. A marinade with cumin and olive oil adds depth to the meat, while colorful peppers and eggplants give the skewers an appetizing texture. Grilled, they acquire a caramelized hue, and the spiced yogurt sauce perfectly complements this palette, making the flavor richer. It is an ideal dish for summer evenings outdoors, served hot alongside fresh herbs and bread.
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Grilled eggplants with yogurt sauce are a refined dish of Greek cuisine infused with Mediterranean aromas. The tradition of grilling vegetables over an open flame is believed to have originated from the ancient Greeks, who used fresh produce and simple yet rich flavors. Grilled eggplants acquire a subtle smoky aroma, and their tender flesh becomes soft and juicy. A light, refreshing yogurt sauce with cucumber and lemon adds contrast to the dish, giving it a creamy texture and a slight tanginess. The harmony of flavors makes this recipe perfect for both a light lunch and a festive feast. Serving with lemon wedges completes the composition, adding freshness. This recipe is a true embodiment of sunny Greek flavor that highlights the simplicity and naturalness of the ingredients.
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This recipe for eggplants baked in the oven with yogurt sauce is a true embodiment of simplicity and sophistication of European cuisine. Eggplants baked to a golden crust acquire a tender, slightly sweet texture, while aromatic spices enhance their natural flavor. The yogurt sauce with sumac and lemon zest adds a fresh tang to the dish, creating the perfect balance. This dish can be served as a side or light appetizer and pairs excellently with meat and vegetable dishes. Its roots trace back to Mediterranean culinary traditions where eggplants often serve as the main ingredient. Baked eggplants absorb the aroma of spices, and their softness combined with the refreshing sauce makes this dish a true gastronomic delight.
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This aromatic Mediterranean salad combines the rich flavor of roasted eggplants, the tenderness of chickpeas, and the freshness of cilantro and mint. Roasted tomatoes add natural sweetness, while spices—cumin and coriander—make the taste rich and deep. Yogurt adds a slight tanginess and softens the spiciness of the herbs. The dish is perfect for a light dinner or as a side to main dishes of Eastern cuisine. This recipe is rooted in traditional Mediterranean dishes where eggplants and chickpeas are key ingredients in many meals. It features a harmony of textures and a rich bouquet of flavors, making it an excellent choice for lovers of healthy and aromatic cuisine.
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Ilya Cherkashin, head chef of the Levantine restaurant, expands the palette of familiar pancake recipes. Thick and fluffy like pancakes, chickpea flour pancakes are paired with eggplant cooked in the Turkish style a li nazik (that is, baked with yogurt), and at the end generously seasoned with za'atar, or Syrian oregano.
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Baked eggplants are stuffed with rice, sprinkled with breadcrumbs and baked in the oven. Serve well with yogurt - or with sour cream.
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Chermoula with lemon and herbs is a fragrant marinade from Arab cuisine that adds brightness and depth of flavor to dishes. It is a mixture of fresh cilantro and parsley, lemon juice and zest, garlic and cumin combined with vegetable oil. This marinade enhances the natural taste of fish, meat or vegetables, giving them a refreshing citrus note and herbal spiciness. Chermoula is used in Maghreb countries, especially Morocco, Tunisia and Algeria, as an essential element of traditional dishes. It can be prepared in advance and stored in the refrigerator to allow the flavors to develop even more fully. This sauce not only adds an Eastern elegance to dishes but also allows you to feel the spirit of Mediterranean and North African cuisine in every bite.
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Lamb casserole with bulgur and pine nuts is the essence of Turkish cuisine, filled with the warmth of Eastern spices and richness of textures. This recipe originates from traditional Ottoman dishes where bulgur played a key role in nutrition and lamb was a symbol of sophistication. The casserole has a deep, rich flavor: aromatic lamb, spices, and tender bulgur create a harmonious combination while pine nuts add a spicy note. The dish is baked in layers, each revealing its uniqueness, transforming ordinary home cooking into a gastronomic journey. Served hot with a refreshing yogurt sauce that balances spiciness and richness. This pie is perfect for both family dinners and festive gatherings, delighting guests with its magnificent aroma and rich taste.
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Warm salad with bulgur and mozzarella is a harmony of Mediterranean traditions and modern gastronomic trends. Bulgur infused with a soft nutty aroma pairs perfectly with vibrant Mexican vegetables rich in flavor and health benefits. Garlic oil adds a delicate spiciness to the salad, while Italian dressing completes the symphony of flavors with a refined accent. Pieces of fresh mozzarella melt smoothly on the tongue, giving the dish a creamy texture. This salad is not just food but a true gastronomic delight—light, nutritious, and incredibly tasty. It is served warm, revealing the depth of its flavors and is perfect as a standalone dish or as a side to roasted meat or fish. A wonderful choice for those who appreciate the balance of taste and health.
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Lentil and bulgur pilaf with zucchini and pumpkin is a vibrant embodiment of Arab cuisine, filled with warm spices and rich flavors. This dish combines the tenderness of lentils, the nutty hint of bulgur, and the freshness of zucchini and pumpkin. Historically, pilaf originated in Eastern regions as a symbol of abundance and hospitality. In this version, meat is replaced with plant ingredients, making it light and aromatic. Lemon juice and zest add a touch of freshness, while parsley and cilantro provide an Eastern spiciness. It can be served as a standalone dish or a side to meat. Pilaf is perfect for cozy family dinners or festive tables, creating harmony of flavors and textures.
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This recipe reflects the rich traditions of Arab cuisine, where simple yet nutritious ingredients harmoniously combine. The tender flesh of the squash pumpkin, infused with the aroma of roasted almonds and sweet onions, becomes the perfect backdrop for hearty bulgur enriched with Eastern notes. The feta added to the filling gives the dish a creamy texture and a salty hint that contrasts beautifully with the natural sweetness of the pumpkin. This dish is ideal for both a cozy family dinner and a festive table. Serving with lemon wedges adds freshness, highlighting the complexity of flavors. Stuffed squash pumpkins are not just food but a true gastronomic story intertwining centuries-old traditions and modern taste preferences.
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