Yotam Ottolenghi is an internationally renowned Michelin-starred chef who delivers easy-to-make and stunning recipes in this book, "OTTOLENGHI SIMPLE".

Try out the roasted new carrots with harissa and pomegranate, Trofiette pasta with basil and pistachios, sautéed apples with rosemary and sumac, or the lamb Parmentier with sesame...

This magnificent set contains Yotam Ottolenghi's bestseller "OTTOLENGHI SIMPLE" along with 5 spices, ingredients, and condiments that are difficult to find to make his recipes! Treat a foodie or treat yourself!

This set includes:

Lebanese Blend (Zaatar): Zaatar, Zhatar, Za'atar... different ways to write a millennia-old blend ubiquitous in Middle Eastern recipes. Cultivated for millennia, sesame seeds are an integral part of culinary cultures from civilizations ranging from the Near East to the Far East. Sesame pairs perfectly with fish or to embellish Oriental pastries. Comprising thyme, oregano, sesame seeds, and sumac, Zaatar is a Lebanese specialty found in many Middle Eastern dishes, such as feta salad with zaatar, zaatar flatbread, omelets, eggplant caviar... It can be sprinkled on hummus, but its use can be very creative in cooking beyond Eastern Mediterranean recipes.

Black Cardamom (whole): Quite different from its cousin, green cardamom, black cardamom (or brown cardamom) is a staple of Indian and Chinese cuisine. Originating from Arabia and Syria, it also grows in Asia, notably in Nepal. It differs from the green in its use. Black cardamom is mainly used in savory dishes, unlike green cardamom, which is very present in pastry. Black cardamom emits deeper flavors, suitable for spicy and rustic dishes. It is more acidic and less sweet than the green, with a slightly woody and smoky aroma reminiscent of camphor. In cooking, black cardamom is used whole in infusion or ground, but in both cases, it is recommended to only open the pods when cooking to preserve all the flavors and prevent it from going stale. Very present in Indian specialties, such as tikka masala, chicken korma, Kerala fish curry, or dhals, it is also used in Western cuisine where it enhances red or white meats in sauce, as well as game. It also subtly flavors a cooking water of rice, noodles, or potatoes. Furthermore, it also pairs very well with vegetables such as cabbage, butternut squash, zucchini, spinach... Although it is less often used in sweets than its botanical cousin green cardamom, black cardamom subtly underlines any preparation based on dark chocolate or milk. With one or two pods per person, black cardamom seeds can also be used to flavor a hot drink, with or without the husk (keeping the husk will bring a smokier flavor).

Sumac (powder): An essential pillar of Middle Eastern cuisine, sumac is the berry of a wild shrub that grows in all Mediterranean regions. This tree is found in southern Italy, particularly in Sicily, as well as in the Middle East. With a lemony and delightfully acidic taste, sumac is a central ingredient in meat skewers (lamb, veal, or beef). It is also used to delicately flavor white fish, fresh cheese, or poultry. In Lebanon, where its use is very common, sumac is often associated with mint or sesame to enhance sauces based on yogurt used with falafels or labneh (labneh), the typical fresh cheese recipe of Eastern Mediterranean cuisine (Lebanese, Syrian, Palestinian, or Greek cuisine). Sumac is also used simply sprinkled on eggs. Sumac is an essential ingredient in the cuisine of the Anglo-Israeli chef Yotam Ottolenghi, just like pomegranate molasses or Zaatar in his book Ottolenghi Flavour!

Black Garlic (1 whole head): Black garlic, highlighted by many Michelin-starred chefs in recent years, is garlic browned by cooking at low temperature in a moist environment for 2 to 3 weeks. Its taste resembles balsamic vinegar, licorice, and prunes while also providing a sweet and tangy flavor. Furthermore, black garlic brings strong "Umami" flavors. Umami is one of the five basic tastes identified in Japanese cuisine alongside sweet, salty, bitter, and sour. The term umami is a contraction of "umai" (delicious) and "mi" (taste), so it could literally translate as "delicious taste". Its function is to deepen flavors and enrich a dish.

Tahini: Tahini, also known as tahin or tahine, is made by blending sesame seeds to obtain a smooth paste. Widely used in Middle Eastern cuisine, tahini is delicious on all vegetable-based preparations or in a vinaigrette.

Yotam Ottolenghi's recipe book, Simple.