Israeli - Chef | December 14, 1968 -
On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was.
Yotam Ottolenghi
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Kibbeh comes in all forms, but most feature bulgur and meat.
MeatMostFeatureForms
Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.
JobSweetFindThingsSatisfying
Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity.
BreakfastEatingAlwaysUpMiddle
It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.
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Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour.
GoodSugarNiceBloodQuickLow
Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations.
PersonalLittleSideOwnDifferent
Mackerel is sustainable and healthy.
HealthySustainable
Apart from its famous healing properties, manuka has a strong, woody flavour.
HealingStrongFamousApartWoody
A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet.
GreatSpringSweetLookBackSkin
You can really taste the difference between a shop-bought and a good homemade mayo.
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The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries.
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