This Middle Eastern Mac & Cheese Breaks All the Rules | Food52 + Ottolenghi Test Kitchen: Shelf Love
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- เผยแพร่เมื่อ 4 ก.ค. 2024
- Food52 and Ottolenghi Test Kitchen team up for another episode from the new OTK cookbook, Shelf Love. Join Yotam and Noor as they share a wonderfully flavorful mac and cheese recipe with za’atar pesto, crumbly feta cheese, crispy fried onions, as well as fragrant coriander and cumin. It’s a deliciously creamy and zesty twist on the classic dish. GET THE RECIPE ►► f52.co/3pnGtwN
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VIDEO CHAPTERS
00:00:00 Intro
00:00:55 First Up: Fried Onions
00:01:43 Pick Your Pasta
00:03:44 Herby Garlicky, Za’atar Pesto
00:08:39 Let’s Talk Cheese
00:11:24 Serving/Tasting
PREP TIME: 25 minutes
SERVES: 4-6
INGREDIENTS
Mac & Cheese
10 1/2 ounces (300g) dried cavatappi or fusilli pasta
2 1/2 cups to 3 cups (600 to 700 milliliters) whole milk
5 tablespoons unsalted butter, roughly cut into 1 1/4-inch/3cm cubes
3 garlic cloves, minced
1/8 teaspoon ground turmeric
1 1/2 teaspoons cumin seeds, toasted and roughly crushed with a mortar and pestle
5 tablespoons (75 grams) heavy cream
1 1/3 cups (160 grams) coarsely grated mature cheddar
6 1/3 ounces (180 grams) Greek feta, roughly crumbled
Kosher salt and freshly ground black pepper, to taste
1/2 cup (45 grams) crispy onions or shallots, store-bought or homemade
Za'atar Pesto
1 large lemon
3 tablespoons za'atar
1 cup (20 grams) cilantro, leaves and stems both, chopped
1 garlic clove, chopped
1/2 cup (40 grams) pine nuts, lightly toasted
6 tablespoons (90 milliliters) extra-virgin olive oil
Recipe excerpted with permission from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi, published by Clarkson Potter © 2021.
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Thank you Food52 and Ottoleghi. Yotam and Noor are both charming and educational. I love their detailed instruction from adjusting the heat to substitutions. As one of the few who dislikes Mac & Cheese I would like to make and sample this. Great teachers who are entusiastic are hard to find in cooking videos. Please bring this team back many more times.
"bit of butter" lol :D
"It's all made in one pot"
*immediately brings out a second pan*
hey that's a pan not a pot, I see nothing wrong with this
See, I thought the same thing: that looks like 2 pots.... um.... eh.
They have such relaxed chemistry together - I love it. It’s so informative but so chilled to watch…
Crazy how this channel grew in within less than fews years (especially in the last 12 months)! So happy to see collaborations with amazing chefs!
Tried the scoopable eggplant tomato tahini the other day with great success. This will be going on my menu very soon :) Love this duo, please keep them on regular rotation Food52!
Really nice to see people being open minded in this comment section, rather than “this isn’t Mac and Cheese” type comments I’d usually see on pasta recipe videos.
Think this looked great!
Like 3 wow nice so yummy thanks for sharing my dear friend stay connected 👍👍👍👈👈🌷🌷🧡🧡🧡
I made this last night with a bit of skepticism but it came out so good! Everyone loved it and it exceeded my expectations!
I’m a traditionalist but sometimes rules can be broken.
What’s fun is couple cooking!
I’ve just subscribed! I first got discover Middle Eastern food in Lebanon.. I was there for 18 months less than nine years ago.. boy that was a revelation! And ever since I came back home( Norway) I try to always make food from your wonderful region and I always look for restaurants and food shops from the Levantine countries. Thank you for sharing your wonderful gastronomy! Most Norwegians aren’t familiar with it and don’t realize that your food is twice better than Italian and French food.
I'm loving these Ottolenghi videos! Wonderful recipes.
Oh my goodness, that looks amazing!
Thanks so much for watching Susan!
Not a fan of pesto usually, but the zatar instead of basil sounds great, and the dish looks delicious.
This looks so incredible, and was just trying to figure out how to use a bunch of cilantro, mmmmm
Yotam’s calm demeanor reminds me so much of the late Anthony bourdan
love OTK
I'm loving their chemistry in the OTK and it seems they are filling in the void that the BA test kitchen left.
You two work so well together. I hope to see more vegan fast meals with a middle eastern twist on here:) Keep this up it makes me happy to watch
I always love having another mac n cheese variation! 11/10 I love these people
I zest my lemons the same way! So cool to see someone else doing it like me. This recipe looks so decadent, I hope I have a chance to try it! Thank you so much for sharing :D
Not only do these two have great repartee, they also have great rapport. This recipe looks amazing -- taking the mundane and making it marvelous. And I would be remiss if I didn't mention the great fashion that both Noor and Yottam are sporting. Thanks for the OTK team on Food52.
Thankfully they don't have Rapoport...
Let me tell you ! You are the best on Utube and I am totally addicted to watching, and follow up cooking it myself ! Bought the book and amazing , made the Mac and cheese and topped with chopped cinnamon almonds and crisp onions ! Wow
Looks delicious. I need more za'atar in my life.
Exceedingly delightful! Shouldn't have slept on this video!
It is so comforting and exciting to listen to you. I'm looking forward to zatar pesto. very dear thanks🙏🏼💚
I’m normally a mac & cheese purist, but this looks amazing!
I'm definitely going to try this recipe!!! My mouth is literally watering 😋
Thanks for watching Kadreya and happy cooking!
interesting that this uses almost the same ingredients as the double baked potatoes, will try this, too!
Oh I gotta go look that up
Those potatoes were amazing! Just had them for dinner today!
Looks absolutely delectable!
Looks beautiful!
onions, I love onions. I have all the ingredients except za'atar will try this
Oh, good lord - I don't even like mac & cheese, but this was out there enough that I made it tonight and...holy crappe, that's fantastic! I would never think lemons, cilantro, and...cheese? would go well together, but the combination is unbelievably good! And of course anything is better with fried onions (shallots, in my case).
I'm a little amused at the recipe saying you can make the pesto while the pasta cooks - with all that milk in there, you really have to stir down the pasta at least every minute to keep it from foaming over the top of the pan. My advice is to make the pesto first and then wash the food processor while the pasta's cooking.
I'm stealing that za'atar pesto. Also, as a plant based eater(vegan diet), I would omit the dairy and fold hummus into the pasta, then top with pesto and proceed with the onions🌰🌰🌰
Thanks for totally inspiring us❤
This looks so delicious!
I found OTK here on Food52 while I was looking for Mandy Lee recipes. Why don’t both creators ever pop up in my notifications?
This is my next cheat meal. Next week sunday for sure.
I think I’ve found my new favourite food!
you two are great
That’s looks so good i wish I could have some
What’s everyone’s favorite brand or source of za’atar, ideally available in the US? I’d love to try this recipe soon.
Penzey's makes a good one, but if you have a Lebanese or other grocer from that region in your town you should be able to find it there.
Yep....I would be down to try this. I am a self-proclaimed mac and cheese fiend. Lol.
what material are the pans?
That is the correct way to zest !
Alter, wow! Mal was Leichtes 😝 ich liebe eure Gerichte! Danach ist aber Fasten angesagt 🔥 😘
100% cavatappi is my favorite shape. :)
Use Velveeta or American Cheese plus cheddar and Feta
Looks great, is the recipe written out somewhere? Thanks!
Just under the video there is an arrow. Tap that and there is a link.
Nice shirt Yotam ❤️ Dries van Noten? 😉
Fried onions on mac and cheese not a thing ... ask the german counterpart "Käsespätzle", they are allways served with fried onions ;-)
you should fry the onions in 2 or 3 batches
ALERT THE MEDIA: The rare recipe where I wouldn’t change a thing! ❤ Those lemon/feta “bombs” really wake up an otherwise sort of bland American-ish tradition (like bologna + mayonnaise - or worse, Miracle Whip - on cottony white bread). But I wonder that you don’t use preserved lemon very much, both rind and pulp - why is that? Also, is British cheddar different from American cheddar?
ETA: I changed my mind. THE MAC & CHEESE WITH INGREDIENTS THAT NEED TO BE COOKED: Using sharp white cheddar and feta. Making confit tomatoes and garlic, then using the confit oil to make the pesto. Stirring baby spinach into pasta in last 5-10 minutes. Topping the mac & cheese with first the drained tomatoes and garlic, next the za’atar pesto. Sprinkle over minced green onions.
1:45 Never a good idea to reach over boiling oil, especially with exposed skin.
what did Noor Murad want to say at 4:04 !!!
What if someone is allergic to nuts? Asking for a friend.
corn starch ? or did you say corn flour ?
"corn flour" is the british term for what americans call "corn starch"
I tried it and had a stomacal orgasm, surprisingly digest dispite the sick amount of dairy product
This is not a criticism but a suggestion: Edit out Noor's recommendation about replacing milk with veg broth to make the dish vegan. Mac 'n cheese is by definition NOT vegan due to the "cheese".
East meets west Mac and Cheese.
If you want to make the best Mac and cheese as a base for your version, you need to work with a black American from the south.....They make the best in the world. In my opinion.
i just dont care for this method of milk-boiling pasta to gummy ... i'd rather boil the pasta the traditional way ...otherwise DELICIOUS recipe!!!
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jeeze. now i feel embarassed for making the simple regular mac and cheese all the time.
Butter, milk, 2 types of cheese. A vegans worst nightmare