Ottolenghi beef mince recipes

Yotam Ottolenghi’s merguez kebabs

Yotam Ottolenghi’s merguez kebabs

The meat in these wonderful sausages is always either beef or lamb (or a mixture of the two), never pork, and although they’re ubiquitous throughout North Africa and France, they are not always so easy to find over here
Kofta B'siniyah - Beef & Lamb Meatballs with Pine Nuts

Kofta B'siniyah - Beef & Lamb Meatballs with Pine Nuts

This is another fantastic recipe from the Jerusalem cookbook by Ottolenghi and Tamimi. Then prepare your mise en place - mince the onions, crush the garlic, mince the parsley and the chile, prep the seasonings - everything but the oil
Open Kibbeh

Open Kibbeh

This however is an open version from Yotam Ottolenghi. Usually it looks like a fried croquette and is stuffed with lamb or beef
Recipe for buckwheat with leeks and soy sauce

Recipe for buckwheat with leeks and soy sauce

Buckwheat with beef liver. Buckwheat kasha with mince. The Guardian followed suit - one of the hottest chefs in Britain Yotam Ottolenghi shared his recipes for buckwheat polenta, and polenta and rice salad with dried cherries and hazelnuts (March 15, 2013)
Shakshuka with Spiced Chickpeas

Shakshuka with Spiced Chickpeas

This recipe is adapted from Sami Tamimi and Yotam Ottolenghi’s Jerusalem. ), pierogies, crispy latkes, lemon-grilled chicken, fresh roast beef

Meatballs with broad beans & lemon

Beef Meatballs with Broad Beans & Lemon – serves 4. 300g mincedbeef. 150g minced lamb. (Original recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2012. 300g mincedbeef. 150g minced lamb
Braised Eggs with Pork

Braised Eggs with Pork

This recipe is slightly adapted from Yotam Ottolenghi. Ground (minced) pork on its own is rather blah but add a bit of cumin and sumac and you’ll wonder why you haven’t tried these spices before
THE WEEKEND BREAKFAST: Sausage Shakshuka

THE WEEKEND BREAKFAST: Sausage Shakshuka

While flipping through Yotam Ottolenghi’s Plenty, I stumbled across a picture of the most fabulous looking egg dish – this Shakshuka
Mejadra with Swiss Chard + Tahini

Mejadra with Swiss Chard + Tahini

I’ve been cooking from Ottolenghi’s Jerusalem lately. I remember bringing a beef and mushroom stew over to a friend’s one time in college, and how her then-boyfriend took two bites and then paused, looked at me, and said, Bec, I can tell this was made with love, before proceeding
Hummus with Lamb and Lemon Herb Sauce

Hummus with Lamb and Lemon Herb Sauce

One of my all-time favorite cook books is Jerusalem from Yotam Ottolenghi. Ground lamb can easily be substituted with ground beef if lamb is not your thing, but I love this as it is and the beautiful warm spices in the meat make this
Grilled Kofta with Tahini Sauce Recipe

Grilled Kofta with Tahini Sauce Recipe

This delicious recipe from Yotam Ottolenghi and Sami Tamimi’s cookbook Jerusalem brings the flavors of the Mediterranean into your kitchen

Yotam Ottolenghi’s meatballs with celeriac

Beef meatballs with lemon and celeriac. Yotam Ottolenghi’s recipes always look interesting and I am always meaning to cook one of them

Yotam Ottolenghi’s merguez sausage rolls

Work together to a paste, add the mincedbeef and the onion mix, then pulse once or twice more, just to bring the mixture together