A Recipe from OTTOLENGHI SIMPLE by Yotam Ottolenghi
About Ottolenghi Simple
A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.
In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.
About Yotam Ottolenghi
Yotam Ottolenghi is the author of the New York Times best-selling cookbooks Plenty, Ottolenghi, Plenty More, NOPI, Sweet, and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals and Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining restaurant Nopi.
Hot, Charred Cherry Tomatoes with Cold Yogurt
One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yogurt, so make sure the tomatoes are straight out of the oven and the yogurt is straight out of the fridge. The heat of the tomatoes will make the cold yogurt melt, invitingly, so plenty of crusty sourdough or focaccia to mop it all up is a must alongside.
Serves four as a starter or part of a mezze plate
12 1/4 oz (350g) cherry tomatoes
3 tbsp olive oil
3/4 tsp cumin seeds
1/2 tsp light brown sugar
3 garlic cloves, thinly sliced
3 thyme sprigs
6 oregano sprigs: 3 sprigs left whole and the rest stemmed, to serve
1 lemon: finely shave the skin of 1/2 to get 3 strips, then finely grate the other 1/2 to get 1 tsp zest
flaked sea salt and black pepper
1 2∕3 cups (350g) extra-thick Greek-style yogurt, fridge-cold
1 tsp Urfa chile flakes (or 1/2 tsp other crushed red pepper flakes)
1. Preheat the oven to 425°F.
2. Place the tomatoes in a mixing bowl with the olive oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, 1/2 tsp of flaked salt, and a good grind of pepper. Mix to combine, then transfer to a baking sheet just large enough—about 6 x 8 inches (15 x 20 cm)—to fit all the tomatoes together snugly. Place the sheet about 2 inches (5 cm) beneath the broiler and roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the broil setting and broil for 6-8 minutes, until the tomatoes start to blacken on top.
3. While the tomatoes are roasting, combine the yogurt with the grated lemon zest and 1/4 tsp of flaked salt. Keep in the fridge until ready to serve.
4. Once the tomatoes are ready, spread the chilled yogurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a spoon. Spoon the hot tomatoes on top, along with their juices, lemon strips, garlic, and herbs, and finish with the oregano leaves and chile flakes. Serve at once.