MasterClass: Yotam Ottolenghi Teaches Modern Middle Eastern Cooking

Yotam Ottolenghi is a celebrated chef, bestselling cookbook author, and restaurateur. Yotam shares some childhood stories, his passion for layered dishes with bold flavors and colorful ingredients, and his influences from across the Middle East.

Yotam introduces you to mezze: small plates with big flavors, shared informally. Learn how to make muhammara, a pepper- and tomato-based salad.

Learn how to prepare a smoky feta condiment, a pea-based mezze, and how to display them together beautifully.

Find joy in the kitchen and at the table as Yotam shares the most recognizable mezze: hummus. Learn how to make two more condiments and how to prepare before gathering so you can spend more time with your guests.

Breakfast can easily turn into lunch if you do it right. Yotam introduces you to the first piece of his brunch spread, a simple display of tomato, cheese, and bread.

Simple foods can showcase surprising contrasts. Find out how to heighten flavors as Yotam prepares pulverized berries, orange-infused oil, and labneh. Learn the art of presentation as Yotam creates this signature platter.

The best dishes come from the crossroads. Yotam shows you a Persian spin on a North African classic, shakshuka: a dish of braised eggs in a flavorful sauce. Yotam shares some favorite ingredients, such as fenugreek, dried limes, and harissa.

The first bite is with the eye. Yotam demonstrates the appeal of an abundant display with this eggplant salad recipe. He also prepares two more delicious condiments, preserved lemon paste and pickled chilies.

The combination of abundance and informality creates a memorable dining experience. In this lesson, Yotam transforms the humble carrot into an artistic display and prepares dukkah, a dry blend of spices and nuts.

Discover an old standard of shawarma shops: sumac onions. Learn how to make this simple but versatile condiment, which complements the cucumber salad recipe. Don’t be afraid to play with your vegetables!

Yotam shares an old Middle Eastern favorite as he combines yogurt, butternut squash, and pasta in this dish. You’ll also learn how to prepare shatta, a spicy Palestinian chili paste, perfect for topping a variety of dishes.

Cauliflower is a humble vegetable capable of an intense sweetness and depth. Yotam prepares another spicy condiment, harissa, then shows you how to get the most flavor possible into and out of your cauliflower.

In one of two non-vegetarian dishes, Yotam recommends salmon as a sustainable choice and a way to impress your guests. Learn how to prepare a celebration dish, served directly from oven to table.

Rice can be humble, but it can also be the emperor of the feast. In this lesson, Yotam starts by braising lamb, then dressing his rice in stock, spices, and dried fruits to create a layered and flavorful platter.

Yotam offers his practical tips on easing the pressure and enjoying the process of hosting. Learn how to balance your efforts in the kitchen for successful hosting.

Each of these condiments comes out of recipes you will have seen. Yotam has gathered them together here to encourage you to come back to these powerful, effective flavor bombs. Many keep for days or sometimes weeks at a time for future dishes.

Learn how to make a smoky feta infused with lemon, garlic, and chili.

Learn how to make a confit garlic oil that’s perfect for drizzling.

Learn how to make super-creamy, spreadable, and delicious labneh.

Learn how to make this magical condiment with just three ingredients: lemons, lemon juice, and salt.

A little jar of pickled chili in your fridge goes a long way. Learn how to make it.

Learn how to make this Egyptian spice mix that adds flavor and crunch to dishes.

Learn how to make this sharp, acidic condiment that pairs perfectly with rich or starchy dishes.

Learn how to make and customize this quintessential Middle Eastern condiment to your own taste.

Learn how to make this renowned Tunisian chili paste.

Learn how to make a tahini sauce you’ll want to add to everything.