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Ottolenghi Test Kitchen Mezze
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Ottolenghi Test Kitchen Mezze

A feast of mezze favourites from Ottolenghi and his test kitchen team, including black lime skewers.

Serves 2 people

Menu

Black lime skewers (two per person):
Lamb rump
or
Portobello mushroom
or
Lamb rump and portobello mushroom

Flatbreads
Caramelised onion and green herb dip
Smoky marinated feta
Burnt aubergine, tomato, tahini
Smooshed carrots, coriander and pistachio pesto, pickled onions
Chaat masala chickpea and polenta chips

Muhallabieh, burnt honey orange syrup, kataifi, pistachio sugar

⬇ Download Cooking Instructions

Allergens

This feast contains egg, gluten, milk, mustard, sesame, tree nuts. Made in a kitchen that handles all 14 allergens, including nuts.

About Ottolenghi Test Kitchen Mezze

Ottolenghi’s latest menu features a selection of dishes from Shelf Love, the new cookbook from the Ottolenghi Test Kitchen team. “Both Yotam and I agree that the best way to eat is to have lots of different dishes that you can share with friends and family,” explains Noor Murad, head of the Ottolenghi Test Kitchen and Shelf Love co-author, “so, for this menu, we chose a selection of vibrant, veg-focussed dishes that you wouldn’t expect from a typical mezze, which use lots of different textures and unique flavours.” These accompany a larger main dish of marinated mushroom or lamb rump skewers with flatbreads and yogurt aioli.

For the skewers, a choice of either British lamb rump pieces or confit portobello mushrooms are coated in a punchy black lime marinade, then skewered with sweet, sumac onions. “Black lime is a traditional marinade where I’m from in Bahrain,” explains Noor, “dried black limes are small limes which have been soaked in brine, then dried until hard. We grind them to make a powder which we use in the marinade along with cumin, garlic, olive oil and lemon.”

Alongside the skewers, turmeric, garlic and maple–roasted carrots are lightly mashed and served with nutty, coriander and pistachio pesto, creamy yogurt and sharp, pickled red onions. There are also soft, grilled aubergines in a garlicky tomato sauce, finished with fried garlic, pine nuts and a drizzle of tahini, while smoky marinated feta is made by steeping feta cheese in oil with garlic, lemon, bay leaf and chipotle. 

INFO

Eat at any point during the weekend.

We deliver nationwide* on Fridays, select date at checkout.

*Excluding areas of Scotland, the British Isles, Channel Islands & Northern Ireland. Click here for more info.

This box is a generous serving for 2 people.

This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy over the weekend.

More from Ottolenghi

Dishpatch

This menu contains alcohol

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Units B12-B14, Poplar Business Park, London, E14 9RL

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