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.
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!
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!
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.
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
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.
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.
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
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 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".
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.
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.
"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.
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.
They have such relaxed chemistry together - I love it. It’s so informative but so chilled to watch…
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!
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!
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 made this last night with a bit of skepticism but it came out so good! Everyone loved it and it exceeded my expectations!
Like 3 wow nice so yummy thanks for sharing my dear friend stay connected 👍👍👍👈👈🌷🌷🧡🧡🧡
I’m a traditionalist but sometimes rules can be broken.
What’s fun is couple cooking!
It is so comforting and exciting to listen to you. I'm looking forward to zatar pesto. very dear thanks🙏🏼💚
Oh my goodness, that looks amazing!
Thanks so much for watching Susan!
This looks so incredible, and was just trying to figure out how to use a bunch of cilantro, mmmmm
Not a fan of pesto usually, but the zatar instead of basil sounds great, and the dish looks delicious.
love OTK
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
Yotam’s calm demeanor reminds me so much of the late Anthony bourdan
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.
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...
I'm loving their chemistry in the OTK and it seems they are filling in the void that the BA test kitchen left.
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
Looks beautiful!
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!
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
Exceedingly delightful! Shouldn't have slept on this video!
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?
I'm loving these Ottolenghi videos! Wonderful recipes.
I'm definitely going to try this recipe!!! My mouth is literally watering 😋
Thanks for watching Kadreya and happy 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❤
I always love having another mac n cheese variation! 11/10 I love these people
Looks delicious. I need more za'atar in my life.
I’m normally a mac & cheese purist, but this looks amazing!
onions, I love onions. I have all the ingredients except za'atar will try this
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.
Looks absolutely delectable!
I think I’ve found my new favourite food!
This is my next cheat meal. Next week sunday for sure.
Alter, wow! Mal was Leichtes 😝 ich liebe eure Gerichte! Danach ist aber Fasten angesagt 🔥 😘
Use Velveeta or American Cheese plus cheddar and Feta
Fried onions on mac and cheese not a thing ... ask the german counterpart "Käsespätzle", they are allways served with fried onions ;-)
Looks great, is the recipe written out somewhere? Thanks!
Just under the video there is an arrow. Tap that and there is a link.
what material are the pans?
That is the correct way to zest !
This looks so delicious!
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".
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.
100% cavatappi is my favorite shape. :)
Yep....I would be down to try this. I am a self-proclaimed mac and cheese fiend. Lol.
East meets west Mac and Cheese.
1:45 Never a good idea to reach over boiling oil, especially with exposed skin.
you two are great
Nice shirt Yotam ❤️ Dries van Noten? 😉
That’s looks so good i wish I could have some
you should fry the onions in 2 or 3 batches
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!!!
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
jeeze. now i feel embarassed for making the simple regular mac and cheese all the time.
Spiega ogni relazione tra Russia e Bielorussia ua-cam.com/video/SmN-vFBv0X0/v-deo.html
Butter, milk, 2 types of cheese. A vegans worst nightmare