| From: Jerusalem (reviewed 13th October 2012)This recipe is a bit labour-intensive but it a delivers a rib-sticking soup with a smoky, earthy, sweet and sour flavour that is really unusual. I liked it a lot, but the immediate hit of charred eggplant flavour might not be to everyone's taste.
I couldn't find anything called mograbieh (a type of giant couscous) in my local middle-eastern shops. However, I did found some nameless pasta that was shaped a bit like little balls, which is probably what was intended.
I found the soup to be too thick, so I thinned it with extra chicken stock before serving. |
| From: Jerusalem (reviewed 18th July 2015)This is a very tasty recipe and I loved the flavours but they overwhelm the cod, which is sort of a waste of expensive fish. I think tofu or some bland beans would work just as well. In any case, use cheaper fish such as frozen or salted pollock.
I found I couldn't cut the fish finely enough to make the patties hang together, so I blitzed the whole mixture for a few pulses in the food processor. That worked well.
The recipe calls for simmering the cod cakes for 20 minutes after they've already been fried for 5 minutes a side. Fish is delicate! This is too long. So I simmered for only 10 minutes. The result was lovey and moist. |
| From: Jerusalem (reviewed 27th March 2016)This is not really a review of Ottolenghi's recipe, but of my rif on it. I substituted cavallo nero (palm kale) for the chard, used hard goat cheese instead of cheddar, an upped the feta because I didn't use ricotta. I also used coriander instead of dill. Why? Just because that is what I had on hand.
This recipe reminds me of similar ones I've seen for a Greek herb pie, and I think the point is that you use whatever greens and herbs that you have to hand.
The result was a substantial pie that can be eaten warm or at room temperature. It was delicious, but I had problems with the filo dough.
The picture in the book shows a very heavily oiled filo pastry. My filo broke up even as I unfolded it from its package so I couldn't even lay it out in nice sheets, so I ende up crumpling it and spraying it with oil. The top was crispy but the bottom neve browned properly. Maybe I'll use brick next time. |
| From: Jerusalem (reviewed 13th October 2012)Ooef, this was a lot of work. The hard part was hollowing out the quinces, which are a very hard fruit. In the introduction he mentions that a simpler variation is to just chop up the quinces and form the lamb into meatballs. I think that would be a smart move.
The picture in the book shows that the meat stuffing has been browned on top, but the instructions do not mention anything about it. And if you don't do this, it the filling ends up looking grey and unappetizing. A few minutes under the broiler before serving might be the thing to do.
Also, the instructions call for leaving a shell that 1.5 cm thick, but the picture and my own instincts are to make this .75 cm (.5 inch). Otherwise the hollow is barely worth stuffing.
There was a lot of liquid, so half way through cooking I removed the lid to let some evaporate off.
And the taste result? Very good, although I would have liked a bit more heat. I am rating it down because of the work and some questionable/incomplete instructions. But I'd make it again in its meatball variation. |
| From: Jerusalem (reviewed 27th March 2016)This is a wonderful recipe that I've made several times. It's a great summer-time meal, or an attractive starter at any time of year.
I've made it with both fresh and frozen fillets, but I prefer the texture of the fresh fillets.
I'm very careful with fish timings, and would start checking the fish in the oven after 5 minutes. Dry, overcooked fish is not what you want. |
| From: Jerusalem (reviewed 27th March 2016)This was good, but it made way too much dressing. The total amount of liquid is 335 ml, which would completely drown the vegetables if you used it all. I would cut the yoghurt mixture by at least a half.
I don't like radishes so I substituted fennel instead. I also used stale Lebanese pitta, but Turkish bread (as specified in the recipe) would hold up better. |
| From: Jerusalem (reviewed 13th October 2012)This is a basic recipe, with sweet red pepper being the main ingredient besides the tomatoes. I think it could really use an onion, but I think you can make up just about any tomato-based sauce and make it into shakshuksa, as long as it has some heat to it.
I found the cooking time for the eggs (8 to 10 minutes) too long. The egg yolks are cooked through on the bottom, although still a bit liquid on top.
|
| Date | Rating
