MasterClass – Yotam Ottolenghi Teaches Modern Middle Eastern Cooking
One of the most influential chefs working today, Yotam Ottolenghi creates dishes that layer color and flavor for maximum impact. Now the James Beard Award winner teaches you simple steps for making and mixing Middle Eastern–inspired recipes. Learn how to make generous platters—mezze and brunch spreads to homemade condiments, stunning stand-alones, and delicious vegetables—so you can entertain with ease.
26 video lessons (5h 41m)
Yotam Ottolenghi Teaches Modern Middle Eastern Cooking – Browse Lesson Plan
1. Meet Your Instructor: Yotam Ottolenghi
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.
2. Mezze Spread: Muhammara
Yotam Ottolenghi introduces you to mezze: small plates with big flavors, shared informally. Learn how to make muhammara, a pepper- and tomato-based salad.
3. Mezze Spread: Pea Spread With Smoky Marinated Feta
Learn how to prepare a smoky feta condiment, a pea-based mezze, and how to display them together beautifully.
4. Mezze Spread: Hummus With Confit Garlic and Tahini
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.
5. Brunch Spread: Middle Eastern Bread Spread
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.
6. Brunch Spread: Labneh With Berries
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.
7. Brunch Spread: Green Herb Shakshuka
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.
8. Veggie Spread: Roasted Eggplant Salad With Quick Lemon Paste & Quick-Pickled Chilies
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.
9. Veggie Spread: Grilled Carrots With Labneh and Dukkah
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.
10. Veggie Spread: Smacked Cucumber Salad With Sumac-Pickled Onions
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!
11. Main Courses: Mafalda Pasta With Quick Shatta
Yotam Ottolenghi 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.
12. Main Courses: Roasted Cauliflower With Harissa Chili Oil
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.
13. Main Courses: Salmon and Prawns in Spicy Tomato Sauce
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.
14. Main Courses: Celebration Rice with Saffron and Sweet Spiced Lamb
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.
15. Thoughts on Hosting
Yotam Ottolenghi 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.
16. Homemade Condiments: Flavor Bombs
Each of these condiments comes out of recipes you will have seen. Yotam Ottolenghi 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.
17. Homemade Condiments: Smoky Marinated Feta
Learn how to make a smoky feta infused with lemon, garlic, and chili.
18. Homemade Condiments: Confit Garlic Oil
Learn how to make a confit garlic oil that’s perfect for drizzling.
19. Homemade Condiments: Labneh
Learn how to make super-creamy, spreadable, and delicious labneh.
20. Homemade Condiments: Quick Lemon Paste
Learn how to make this magical condiment with just three ingredients: lemons, lemon juice, and salt.
21. Homemade Condiments: Quick-Pickled Chilies
A little jar of pickled chili in your fridge goes a long way. Learn how to make it.
22. Homemade Condiments: Dukkah
Learn how to make this Egyptian spice mix that adds flavor and crunch to dishes.
23. Homemade Condiments: Sumac-Pickled Onions
Learn how to make this sharp, acidic condiment that pairs perfectly with rich or starchy dishes.
24. Homemade Condiments: Quick Shatta Palestinian Chili Paste
Learn how to make and customize this quintessential Middle Eastern condiment to your own taste.
25. Homemade Condiments: Rose Harissa
Learn how to make this renowned Tunisian chili paste.
26. Homemade Condiments: Tahini Sauce
Learn how to make a tahini sauce you’ll want to add to everything.
