Food, Home & Lifestyle
Homemade Condiments: Flavor Bombs
Lesson time 02:21 min
Each of these condiments comes out of recipes you will have seen. Yotam has gathered them together here to encourage you to come back to these powerful, effective flavor bombs. Many keep for days or sometimes weeks at a time for future dishes.
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Topics include: Flavor Bombs
Teaches Modern Middle Eastern Cooking
James Beard Award–winning chef Yotam Ottolenghi teaches you his recipes for delicious Middle Eastern platters layered with color and flavor.
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[00:00:00.00] [MUSIC PLAYING] [00:00:19.31] - So these are my condiments. They all come out of recipes that you will have cooked or you will have watched. But I just wanted to put them all together so you can watch how to make them because they're really powerful/effective as flavor bombs-- as I like to call them-- for future meals, for future dishes that you want to cook. [00:00:37.51] I've got dukkah here, for instance, which is an Egyptian spice and nut mix which goes over anything that needs a bit of crunch and a bit of spice. I've got quick pickled chili, another bit of spice. There's a lot of spice here. There's also a shatta, and there's also a harissa, two chili pastes, one quick to make, one involves a bit more work. There are some sumac onions that are really just sumac onion and lemon juice. That's for like a hit of sharp acidity. Something similar is my preserved lemon paste or za'atar oil, which is just to soak over bread with some fresh tomato to make you smile. I've got some saffron oil. I've got marinated feta with all sorts of aromatics. [00:01:27.01] All these things are ways for you to really lift your cooking and allow you to make things more special next time you walk into the kitchen. The condiments are really good because you can make them ahead, and they keep for quite a long time, from three days up to a few weeks. And they are there for you to inject flavor into meals at the very last minute. [00:01:49.97] So you don't need to think much. They're there on the shelf. You grab something. You take a spoonful. You add it. And you've got flavor instantaneously. [00:01:58.84] These condiments are so much better than what you buy in the shop or a supermarket for only one reason-- you made them yourself. And they have your own fingerprints on them, literally on the jars. So it means that the next time you pick one of those and add it to your food, you have added your own condiment with your own set of flavors that you've made yourself.
About the Instructor
One of the most influential chefs working today, Yotam Ottolenghi creates dishes that layer color and flavor for maximum impact. Now the James Beard Award winner teaches you simple steps for making and mixing Middle Eastern–inspired recipes. Learn how to make generous platters—mezze and brunch spreads to homemade condiments, stunning stand-alones, and delicious vegetables—so you can entertain with ease.
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Yotam Ottolenghi
James Beard Award–winning chef Yotam Ottolenghi teaches you his recipes for delicious Middle Eastern platters layered with color and flavor.
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