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" Kibbeh comes in all forms, but most feature bulgur and meat. "

Yotam Ottolenghi

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" Good asparagus needs minimal treatment and is best eaten with few other ingredients. "

Yotam Ottolenghi

" It's well worth making your own harissa, but there are some very good commercial varieties. "

Yotam Ottolenghi

" The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. "

Yotam Ottolenghi

" As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. "

Yotam Ottolenghi

" Recipes can be incredibly vague where chillies are concerned. "

Yotam Ottolenghi

" People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich. "

Yotam Ottolenghi

" Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge. "

Yotam Ottolenghi

" Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. "

Yotam Ottolenghi

" When it comes to the battle of the molluscs, cephalopods win tentacles down. "

Yotam Ottolenghi

" I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised. "

Yotam Ottolenghi

" As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks. "

Yotam Ottolenghi

" Tel Aviv is the most exciting place to eat in Israel. "

Yotam Ottolenghi

" Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup. "

Yotam Ottolenghi

" Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. "

Yotam Ottolenghi

" Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long. "

Yotam Ottolenghi

" Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy. "

Yotam Ottolenghi

" Orange blossom water would make a magical addition to your store cupboard. "

Yotam Ottolenghi

" There is nothing like a good old recipe. If it has lasted, then it is good. "

Yotam Ottolenghi

" For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it. "

Yotam Ottolenghi

" In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. "

Yotam Ottolenghi

" Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. "

Yotam Ottolenghi

" I always pan-fry sprouts - it retains texture and enhances flavour. "

Yotam Ottolenghi

" Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil. "

Yotam Ottolenghi

" Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking. "

Yotam Ottolenghi

" Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying. "

Yotam Ottolenghi

" If you can't taste an ingredient, you have to ask yourself why it is there. "

Yotam Ottolenghi

" Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. "

Yotam Ottolenghi

" I enjoy meat, but I can do without it. "

Yotam Ottolenghi

" A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. "

Yotam Ottolenghi

" Believe it or not, I'm as much a fan of a supper shortcut as the next person. "

Yotam Ottolenghi