Spicy Breakfast Kofta and Oats and Mutton Tempalu: Yotam Ottolenghi Freekeh Recipe | food

FRikka, with its coarse texture and earthy nutty flavor, is the cereal that appeals to me this time of year. As the evening approaches, this roasted wheat has a smoky and heavy feel that feels just right. It also likes to soak up the flavor of whatever it shares a pot with, so play around with it, especially if you’re not a grain you know well: It’s great in all kinds of soups, fillings, pilafs, and one-pot dishes.

Freekeh kofta and mushrooms with green sauce (on top)

This funky way of kofta is a little involved, but the end product is very Delicious, and found alongside rice and salad, for example, is a great vegetarian option. Do not bring the sauce until you are ready to serve, or it will lose its color.

to equip 15 minutes
Fabulous 2 hours
cook 90 minutes
serve 4 As a start or as part of a meze spread

To prepare the kofta
150g cracked freekeh
Sea salt and black pepper
2 tablespoons vegetable oil
200 gm portobello mushrooms
finely chopped
2 leeks (70 g), peeled and finely chopped (70 g)
2 cloves garlicpeeled and powdered
1 tablespoon white miso paste
25 gm panko breadcrumbs
50gm mature cheddar cheese
coarsely grated
25g tomato ketchup
1 egg yolk
1 tablespoon plain flour
150g thick greek yogurt
to serve

To prepare the green sauce
50g baby spinach
10 grams coriander
30 gm pickled jalapeno
2 tablespoons lemon juice
40 ml olive oil

Put the freekeh and ¼ teaspoon of salt in a large saucepan and add cold water to cover it. Bring to a boil, then reduce heat to medium-high and simmer, stirring occasionally, covering with more boiling water if necessary, for 35 minutes, until freekeh is tender but still has a light bite. Strain through a fine mesh sieve and set aside for about an hour to cool completely.

While the freekeh cools, put a medium skillet over high heat, add one and a half teaspoons of vegetable oil, mushrooms and a quarter teaspoon of salt, frying them constantly for seven minutes. Add shallots, garlic, another teaspoon and a half of vegetable oil and a fine grind of pepper and cook, stirring regularly, for another five minutes until softened and browned. Put it in a bowl and leave it to cool.

Place the cooled freekeh, the cooled mushroom mixture and all the remaining kofta ingredients into the bowl of a stand mixer fitted with the paddle attachment. Beat for 1 minute on medium to high speed, so that together it turns into a moist, well-combined mixture. Turn into a 40gm kofta, place on a tray or large plate lined with anti-fat foil and refrigerate for at least an hour.

Line a large baking tray with greaseproof paper and brush it all over with another ½ teaspoon of vegetable oil. Preheat oven to 230°C (210°C fan) / 450°F / Gas 8 Place the lined, greased tray on the top rack and heat for five minutes. Take out the tray, arrange the kofta on top and brush with the remaining teaspoon and a half of vegetable oil. Bake the kofta for 25 minutes, then gently flip the kofta and bake for another 10 minutes, until it is deep brown and has burst slightly. Remove it and let it rest for 10 minutes.

Meanwhile, make the green sauce: Put all ingredients in a blender with 1 tablespoon of water and 1/4 teaspoon of salt, smooth, and then transfer to a small bowl.

Spread the yoghurt on a large plate, top with the kofta, sprinkle with a few tablespoons of the green sauce and serve with the rest on the side for dipping.

Freekeh and oats porridge with fried eggs and ginger oil

Freekeh and oats porridge from Yotam Ottolenghi with fried eggs and ginger oil.

This makes breakfast very comforting on dark winter days. If you want to go ahead, prepare porridge and oil the day before; Just add a little water when reheating.

to equip 25 minutes
cook 25 minutes
serve 4

100g cracked freekeh
50 grams of oats
20 grams of ghee
or butter
500 ml chicken or vegetable broth
Half a teaspoon of ground turmeric
Sea salt and black pepper
Half a teaspoon of lemon juice
4-6 eggs

2 tablespoons olive oil

for ginger oil
90 ml olive oil
20 grams of ginger
Finely peeled and grated
½ teaspoon hot pepper flakes
3 teaspoons Aleppo pepper

To prepare spinach with garlic
1 tablespoon olive oil
400 grams spinach
4 garlic cloves
peeled and powdered
4 green onionsfinely chopped at an angle,

Place a medium saucepan over medium to high heat, add the freekeh, oats, ghee and toast, stirring constantly for two to three minutes until it turns slightly golden and smells like hazelnuts. Pour the broth and 500 ml of water, then add turmeric, half a teaspoon of salt, a fine grind of pepper and bring to a boil. Reduce the heat to medium and cook, stirring constantly, for 15 minutes, until the mixture thickens to the consistency of porridge. Add lemon juice, cover the skillet, and set aside for 10 minutes.

Meanwhile, make ginger oil. Place a medium skillet over medium heat, add 90ml olive oil, ginger and 1/4 teaspoon salt, and simmer for two or three minutes, until fragrant and slightly boiled. Add the chili flakes and cayenne pepper, pour into a small bowl or jar and let cool for 10 minutes.

To make the spinach, wipe the pan clean and set it over high heat. Add 1 tablespoon of olive oil and a third of the spinach, and cook for 30 seconds until wilted, then stir in the whole garlic. Add remaining spinach in two batches, stirring well and often to stop garlic from firming, then add 1/4 teaspoon salt and green onion, simmer for another 30 seconds, then remove from heat.

To prepare the eggs, place a large skillet over medium-high heat and, once hot, add 2 tablespoons of olive oil. Carefully crack the eggs, sprinkle with a pinch of salt and finely grind the pepper, and fry for two or three minutes, until the white is firm and the bottom is golden and crunchy. Using a spoon, transfer to a plate lined with kitchen paper.

To assemble the dish, divide the porridge into four shallow bowls, place an egg on top and spoon over the spinach mixture. Drizzle over 1 teaspoon of ginger oil and serve with the rest on the side.

Meat and freekeh tempalo

Mutton and freekeh from Yotam Ottolenghi.
Mutton and freekeh from Yotam Ottolenghi.

This dish of classic Sicilian pasta is a great centerpiece for a dinner party balancing the smoky aroma of freekeh, sour cherries, and rich lamb. Served with rice and/or salad.

to equip 30 minutes
cook 2 hours
serve 6

150g cracked freekeh
250 gm minced lamb
20% fat works better here
Sea salt and black pepper
1 onion
peeled and finely chopped (160 g)
2 cloves garlicpeeled and powdered
Half a teaspoon of ground spices
Half a teaspoon of ground cumin
Half a teaspoon of paprika
2 tablespoons tomato paste
75g dried sour cherries
roughly chopped (if you can’t find them, dried cranberries will work too)
750 ml chicken broth
40 grams parsley
coarsely chopped
2 eggsto be beaten
3 eggplanttrimmed and cut lengthwise into 3mm thick slices
2 tablespoons olive oil
10g unsalted butter, room temperature

10g coarse polenta
60 ml tahini
120 gm natural yogurt
1 tablespoon lemon juice
10 g mint leaves
chopped
3 Lebanese cucumber (420g), peeled and cubed (380g; same weight as baby cucumber or regular cucumber will work too)

Place the freekeh in a large saucepan over medium-high heat and bake, stirring occasionally, for five minutes until fragrant and nutty. Put it in a medium sized bowl and set it aside.

Return skillet to medium-high heat, add ground beef and 1/4 teaspoon salt, and cook, stirring occasionally, for five minutes, until browned and crunchy. Using a perforated spoon, transfer the browned meat to the freekeh bowl, leaving as much fat as possible in the pan. Put the pan on the fire again, add the onion and garlic and stir it in the lamb fat, stirring occasionally, for five minutes until it becomes transparent. Add the spices, tomato paste and ½ teaspoon of salt, cook, stirring constantly, for 2 minutes, then flip the freekeh and lamb into the pan and stir in the cherries and broth. Simmer, stirring constantly, for 30 minutes, until liquid has mostly evaporated and mixture is a dark red color. Remove from heat and let cool for 10 minutes, then stir in half the chopped parsley, eggs and 10 pepper mills.

Meanwhile, preheat oven to 220°C (200°C fan)/425°F/gas 7. Place eggplant slices in a large bowl with olive oil and ½ teaspoon salt and toss to coat evenly. Place greaseproof paper in the trays and lay the eggplant slices flat (depending on their size, you may need a third tray). Roast for 25 minutes, stirring once, then remove and allow to cool slightly.

Grease a 20 cm cake pan with butter, then sprinkle with polenta to cover the bottom and sides. Lay the eggplant slices in a concentric circle around the inner edge of the tin, overlapping slightly and leaving a 2cm overhang, then place three or four slices on the bottom of the tin so that the inside is completely covered with the eggplant, somewhat like a tart.

Pour the freekeh mixture into the tin, distribute evenly, fold the overhanging eggplant over the filling, and use the remaining slices to cover the top like a lid. Bake for 30 minutes, then remove and leave to cool for 15 minutes.

While the tempalo is baking, whisk together the tahini, yogurt, and lemon juice in a bowl, then add the mint, cucumber, remaining parsley, and 1/4 teaspoon salt.

Place a large lip-covered plate over the cake pan and turn quickly and carefully to release the tempalo. Serve with cucumber yogurt on the side.

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