Day: March 21, 2021

Ferment to be: Yotam

Ferment to be: Yotam

Kashk, kishk, jameed, tarhana… whatever you call it, it’s a great way to thicken soups, add flavour to stews and undercut too-rich roast vegetables Yotam Ottolenghi’s mansaf recipe: ‘A feast of a meal.’ Photograph   One of my current favourite ingredients is really more a group of products that goes under all manner of names. Kashk, […]

Scroll to Top