I entered the DK Books giveaway and won! I could hardly wait for my prize to arrive, so I checked for the delivery driver every single day. Then it finally landed on my doorstep: Ottolenghi’s cookbook “Simple Too*”, a shopping bag printed with lemons, and his delicious Pilpelchuma spice paste. What a parcel!

As soon as I ripped it open, I flipped through the book and got hooked within a few pages. Green pistachios, fresh spinach, juicy chicken: I simply had to try this combination, especially since Ottolenghi describes the recipe as meatballs with an Iranian twist, bursting with herbs. I was also curious whether the recipe really is as simple as the title promises. The result tasted so good that it landed on my blog: Ottolenghi’s chicken meatballs with pistachios and spinach. My whole family loved them. The moment I put the bowl on the table, everyone dug in, and not a single meatball survived.

CHICKEN MEATBALLS WITH PISTACHIOS AND SPINACH

Okay, I’ll admit it: this isn’t the simplest recipe I could have chosen. But it’s by far the most aromatic! My blender chopped the herbs for me, so the work stayed manageable. I pressed the button, and green leaves whirled around the jar. Then something magical happened. A fresh, warm, spicy scent drifted through my kitchen. I closed my eyes for a moment. It smelled of fresh herbs, just like Iran. For a second, I wasn’t standing at my stove anymore. I was somewhere among bundles of herbs in Tehran’s Grand Bazaar.

Wondering whether the extra effort pays off? Absolutely! Grab a blender and a big bunch of fresh herbs. I promise your kitchen will smell as if you took a little trip to Iran.

WHO IS YOTAM OTTOLENGHI?

Yotam Ottolenghi is a worldwide bestselling author, and his recipes inspire millions of people to cook with joy. His book “Simple*” alone has sold more than three million copies worldwide. And now its successor is here: “Simple Too” is out! Born in Jerusalem, Ottolenghi turned Middle Eastern and Mediterranean cooking into a trend in London. He combines spices, herbs, yogurt, pomegranate and citrus fruits so boldly and so naturally that you instantly want to rush into the kitchen.

I love his cooking, and not just from afar. Almost all his books sit on my shelf, and I cook from them very often. The pages are stained, my best-loved recipes are marked, and some dishes land on our table again and again. On two separate trips to London, I visited his restaurants Ottolenghi Spitalfields and ROVI by Ottolenghi. I sat there, worked my way through plate after plate of bright, beautiful dishes, and couldn’t stop raving. I find the same freshness, the same bold aromas and the same vibrancy in my Persian cooking, and I can’t wait to share them with you. Maybe that’s why Ottolenghi and I get along so well.

THE PUBLISHER BEHIND “SIMPLE TOO”: DK BOOKS

DK Books published the German edition of “Simple Too*”, and it knows exactly how to make books you love to hold. Dorling Kindersley, as the publisher was originally called, was founded in London in 1974. To this day, the name stands for richly illustrated nonfiction, encyclopedias, travel guides and cookbooks. Jamie Oliver’s “Veggies” appeared there too. The German publisher DK Verlag is based in Munich, which is exactly where Ottolenghi performs on November 11. The book came together with co-author Verena Lochmuller, because here, too, great cookbooks are a team effort.

WHAT MAKES “SIMPLE TOO” SO SPECIAL

Inside, you’ll find 135 recipes, from breakfast to dinner, across 304 pages. Simplicity sits at the heart of every recipe. Some dishes take under 30 minutes, others come together in a single pot, and others you can prepare cleverly in advance. So you can quickly find the right recipe for your day, whether you have time or not.

More than 150 vibrant photos whet your appetite. I flip through the pages and get hungry right away. The format is generous, the recipes are clearly laid out, and I never lose my place while cooking. Above all, the classic Ottolenghi taste shines through: fresh herbs, lemon, yogurt, crunchy nuts. The dishes taste like restaurant food straight from his kitchen, yet they reach the table without stress.

Who is this book for? Ottolenghi fans will be thrilled. Beginners who want to ease into Middle Eastern and Mediterranean cooking will find a gentle way in. And if you already loved “Simple,” “Simple Too” delivers exactly what you’re hoping for: more of it.

MORE OTTOLENGHI RECIPES ON MY BLOG

Ottolenghi has been part of my kitchen for many years. That’s why you’ll find far more here than his famous chicken meatballs. I’ve also shared plenty of his delicious desserts, and that’s despite the fact that I’m not really a dessert person! If you follow me, you know I prefer hearty food. When dessert time rolls around, I usually reach for the cheese board instead of something sweet.

But the clever combination of yogurt, labneh and thyme won me over, even me. It’s a wonderful mix of freshness, spice and delicate aromas, and I can’t resist it. Browse my best-loved desserts and get inspired:

• Labneh and Rhubarb Dessert Inspired by Ottolenghi
• Honey and Yogurt Cheesecake with Thyme
• Yogurt Cream with Baked Strawberries

OTTOLENGHI LIVE SHOWS IN GERMANY

If you’d love to see Ottolenghi live, your chance is coming soon: he’s bringing his live show to Germany.

📍 November 11 in Munich, Circus Krone
📍 November 15 in Cologne, Theater am Tanzbrunnen

I love the idea of seeing the man whose recipes I adore live on stage.

INGREDIENTS FOR OTTOLENGHI’S CHICKEN MEATBALLS

100 g pistachio kernels*

10 spring onions (scallions), roughly chopped (125 g)

50 g fresh cilantro (coriander), roughly chopped

20 g dill, roughly chopped

3 garlic cloves, roughly chopped

1 tsp turmeric

2½ tsp ground cumin

25 g panko or cornmeal

1 egg

400 g ground chicken (chicken mince)

105 ml olive oil, divided

200 g baby spinach, roughly chopped

650 ml chicken stock

100 g orzo*

75 g dried sour cherries* or cranberries*, roughly chopped

2 tsp sour cherry molasses or pomegranate molasses

Lemon wedges, to serve

Fine sea salt and black pepper

HOW TO MAKE CHICKEN MEATBALLS WITH PISTACHIOS

Blitz the first seven ingredients in a blender until finely chopped. Spoon 175 g of this mixture into a small bowl and set it aside.

Leave the rest in the blender jar. Add the panko, egg, ground chicken, ¾ tsp salt and plenty of pepper. Blend, then shape the mixture into 14 meatballs.

Heat 2 tbsp of the oil in a deep frying pan over medium-high heat. Add the meatballs and brown them on all sides for about 5 minutes. Transfer them to a plate.

In the same pan, combine the remaining oil (75 ml) with the reserved pistachio mixture and the spinach. Cook, stirring, for about 3 minutes, until the spinach has wilted. Add the stock, orzo, cherries, molasses and ¾ tsp salt.

Bring to a simmer and return the meatballs to the pan. Cover and simmer over medium-low heat until the orzo is cooked. Let everything rest, covered, for 5 to 10 minutes, until the pasta has plumped up and the sauce has thickened.

Serve with lemon wedges.

Nooshe Jan, نوش جان! Enjoy your meal!

Susan

Links marked with * are affiliate links. If you buy through them, I earn a small commission, and the price stays the same for you. It’s an easy way to support my work. A huge thank you ♥

Tell me in the comments: Do you cook from Ottolenghi’s books too?

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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