Chef, restaurateur and writer Yotam Ottolenghi and chef Noor Murad are stopping by the TODAY kitchen to share just a few of their favourite recipes from their vegetable-forward cookbook, “Ottolenghi Test Kitchen: Extra Good Things.” They present us find out how to make cauliflower shawarma with herbed tahini and baked polenta “pizza” with spiced tomatoes.
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Shawarma Cauliflower with Green Tahini by Yotam Ottolenghi and Noor Murad
There are a variety of things that guarantee shawarma success: high-heat cooking, a well-spiced marinade and a wholesome quantity of fats, normally hen or lamb fats, however on this case, loads of good-quality olive oil to maintain it splendidly vegan. Make the last word shawarma right here by wrapping all of it up in store-bought or home made pitas, with some oven fries, if you happen to like.
Baked Polenta with Feta, Béchamel and Za’atar Tomatoes by Yotam Ottolenghi and Noor Murad
It is not a pizza, insisted Noor, when referring to this baked polenta, which does in reality appear to be an enormous pizza. It ended up with a number of names on the Check Kitchen akin to: polenta-pizza, polizza or polenta not-a-pizza. It truly is a happy-looking pie, with its yellows and reds and splendidly golden edges. Serve with something leafy and inexperienced.
In case you like these scrumptious recipes, you also needs to attempt these:
Sweet Potato Shakshuka with Spicy Butter and Pickled Onions by Yotam Ottolenghi and Noor Murad
Fava Bean and Herb Salad with Toum by Yotam Ottolenghi and Noor Murad
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