Yotam Ottolenghi Masterclass Review

Yotam Ottolenghi Teaches Modern Middle Eastern Cooking

It's time to really get this new year started, and nothing better than starting it with the Yotam Ottolenghi Masterclass.

It's been a long time since we reviewed a MasterClass, too much time in fact! But this change today, so let's get started with the review of Yotam Ottolenghi Masterclass.

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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A Vibrant and Colorful Masterclass

‍Yotam is known for its vibrant dishes, delicious veggie stacks, colorful spreads, and delectable cakes and breads that bring people together. In his MasterClass on modern Middle Eastern cooking, you'll learn to create platters packed with bold flavors and colors and enjoy the process of cooking. Whether you’re a seasoned home cook or just getting started, Yotam will help you cook with joy, ease, and confidence.

In his meticulous class, you'll learn the fundamentals of modern Middle Eastern cuisine through simple-to-follow recipes, including a selection of functional spreads for stress-free entertaining. Everything from Berry Labneh and Green Shakshuka to mezze spreads with Muhammara and Hummus. You’ll also learn some heavy-hitting main dishes like Mafalda Pasta With Quick Shatta and Salmon and Prawns in Spicy Tomato Sauce.

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Yotam Ottolenghi Masterclass Plan

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01 - Meet Your Instructor: Yotam Ottolenghi

Yotam Ottolenghi is a celebrated chef, bestselling cookbook author, and restaurateur. Yotam shares some childhood stories, his passion for layered dishes with bold flavors and colorful ingredients, and his influences from across the Middle East.

02 - Muhammara

Yotam introduces you to mezze: small plates with big flavors, shared informally. Learn how to make muhammara, a pepper- and tomato-based salad.

03 - Pea Spread With Smoky Marinated Feta

Learn how to prepare a smoky feta condiment, a pea-based mezze, and how to display them together beautifully.

04 - Hummus With Confit Garlic and Tahini

Find joy in the kitchen and at the table as Yotam shares the most recognizable mezze: hummus. Learn how to make two more condiments and how to prepare before gathering so you can spend more time with your guests.

05 - Middle Eastern Bread Spread

Breakfast can easily turn into lunch if you do it right. Yotam introduces you to the first piece of his brunch spread, a simple display of tomato, cheese, and bread.

06 - Labneh With Berries

Simple foods can showcase surprising contrasts. Find out how to heighten flavors as Yotam prepares pulverized berries, orange-infused oil, and labneh. Learn the art of presentation as Yotam creates this signature platter.

07 - Green Herb Shakshuka

The best dishes come from the crossroads. Yotam shows you a Persian spin on a North African classic, shakshuka: a dish of braised eggs in a flavorful sauce. Yotam shares some favorite ingredients, such as fenugreek, dried limes, and harissa.

08 - Roasted Eggplant Salad With Quick Lemon Paste & Quick-Pickled Chilies

The first bite is with the eye. Yotam demonstrates the appeal of an abundant display with this eggplant salad recipe. He also prepares two more delicious condiments, preserved lemon paste and pickled chilies.

09 - Grilled Carrots With Labneh and Dukkah

The combination of abundance and informality creates a memorable dining experience. In this lesson, Yotam transforms the humble carrot into an artistic display and prepares dukkah, a dry blend of spices and nuts.

10 - Smacked Cucumber Salad With Sumac-Pickled Onions

Discover an old standard of shawarma shops: sumac onions. Learn how to make this simple but versatile condiment, which complements the cucumber salad recipe. Don’t be afraid to play with your vegetables!

11 - Mafalda Pasta With Quick Shatta

Yotam shares an old Middle Eastern favorite as he combines yogurt, butternut squash, and pasta in this dish. You’ll also learn how to prepare shatta, a spicy Palestinian chili paste, perfect for topping a variety of dishes.

12 - Roasted Cauliflower With Harissa Chili Oil

Cauliflower is a humble vegetable capable of an intense sweetness and depth. Yotam prepares another spicy condiment, harissa, then shows you how to get the most flavor possible into and out of your cauliflower.

13 - Salmon and Prawns in Spicy Tomato Sauce

In one of two non-vegetarian dishes, Yotam recommends salmon as a sustainable choice and a way to impress your guests. Learn how to prepare a celebration dish, served directly from oven to table.

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14 - Celebration Rice With Saffron and Sweet Spiced Lamb

Rice can be humble, but it can also be the emperor of the feast. In this lesson, Yotam starts by braising lamb, then dressing his rice in stock, spices, and dried fruits to create a layered and flavorful platter.

15 - Thoughts on Hosting

Yotam offers his practical tips on easing the pressure and enjoying the process of hosting. Learn how to balance your efforts in the kitchen for successful hosting.

16 - Flavor Bombs

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.

17 - Smoky Marinated Feta

Learn how to make a smoky feta infused with lemon, garlic, and chili.

18 - Confit Garlic Oil

Learn how to make a confit garlic oil that’s perfect for drizzling.

19 - Labneh

Learn how to make super-creamy, spreadable, and delicious labneh.

20 - Quick Lemon Paste

Learn how to make this magical condiment with just three ingredients: lemons, lemon juice, and salt.

21 - Quick-Pickled Chilies

A little jar of pickled chili in your fridge goes a long way. Learn how to make it.

22 - Dukkah

Learn how to make this Egyptian spice mix that adds flavor and crunch to dishes.

23 - Sumac-Pickled Onions

Learn how to make this sharp, acidic condiment that pairs perfectly with rich or starchy dishes.

24 - Quick Shatta: Palestinian Chili Paste

Learn how to make and customize this quintessential Middle Eastern condiment to your own taste.

25 - Rose Harissa

Learn how to make this renowned Tunisian chili paste.

26 - Tahini Sauce

Learn how to make a tahini sauce you’ll want to add to everything.

Make Your Vegetables Taste Delicious

Besides all the recipes and techniques in this class, you'll also learn subtle things like the art of presentation and how color impacts the flavor of each ingredient.

With 26 lessons, this MasterClass is packed with delicious and recognized Middle Eastern dishes and condiments. Besides the main recipes, that we already mentioned, Yotam will also teach you how to make homemade condiments that will work as 'flavor bombs' in the other recipes. The condiments in this class are so important in Yotam's food and in Middle Eastern cuisine that you have 11 lessons dedicated to them.

Another thing that is worth to be mentioned in this review is the quality of the class workbook that comes with this class. We have been saying this in the last MasterClass Reviews we did, but the quality of the class workbook has been improving from MasterClass to MasterClass. They are not class guides, as they were, instead they are small cookbooks that help to make the MasterClass an excellent learning experience.

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At the End of Yotam Ottolenghi Masterclass

Yotam Ottolenghi Masterclass is without any doubt the most colorful and flavorful MasterClass available right now. If you are a fan of Middle Eastern food, and if you want to learn how to cook it at home you'll love this MasterClass. Although the Middle East cuisine may seem complex and scare for some people, Yotam's approach makes it accessible to anyone.

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