Straight from the pages of their best selling book Jerusalem, watch Yotam Ottolenghi and Sami Tamimi make Muttabaq – a delicious Arabic dessert made with filo pastry, ricotta and goat's cheese.
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Jerusalem wins prestigious award
Jerusalem, the second cookbook from Yotam Ottolenghi and Sami Tamimi, has won Best Cookbook at the Observer Food Monthly Awards 2013.
Ottolenghi's Plenty More: behind the scenes on the photoshoot for Yotam's new book
Join Ebury Editorial Director Sarah Lavelle behind the scenes on the photoshoot for Yotam Ottolenghi's new book Plenty More. Warning: your mouth will water.
Ottolenghi’s NOPI Cookbook: 6 Exotic Ingredients You Need in Your Store Cupboard
Yotam Ottolenghi is famous for introducing a host of ingredients to British home cooks: pomegranate molasses; freekeh and za’atar to name a few. His new NOPI cookbook is no different, with Ramael Scully’s far Eastern heritage promising to fill our kitchen cupboards with even more exotic delicacies.