1. Meet Your Instructor: Yotam Ottolenghi
Yotam Ottolenghi is a celebrated chef, bestselling cookbook author, and restaurateur. Yotam shares some childhood stories, his passion for layered dishes with bold flavors and colorful ingredients, and his influences from across the Middle East.
Yotam introduces you to mezze: small plates with big flavors, shared informally. Learn how to make muhammara, a pepper- and tomato-based salad.
3. Pea Spread With Smoky Marinated Feta
Learn how to prepare a smoky feta condiment, a pea-based mezze, and how to display them together beautifully.
4. Hummus With Confit Garlic and Tahini
Find joy in the kitchen and at the table as Yotam shares the most recognizable mezze: hummus. Learn how to make two more condiments and how to prepare before gathering so you can spend more time with your guests.
5. Middle Eastern Bread Spread
Breakfast can easily turn into lunch if you do it right. Yotam introduces you to the first piece of his brunch spread, a simple display of tomato, cheese, and bread.
6. Labneh With Berries
Simple foods can showcase surprising contrasts. Find out how to heighten flavors as Yotam prepares pulverized berries, orange-infused oil, and labneh. Learn the art of presentation as Yotam creates this signature platter.
7. Green Herb Shakshuka
The best dishes come from the crossroads. Yotam shows you a Persian spin on a North African classic, shakshuka: a dish of braised eggs in a flavorful sauce. Yotam shares some favorite ingredients, such as fenugreek, dried limes, and harissa.
8. Roasted Eggplant Salad With Quick Lemon Paste & Quick-Pickled Chilies
The first bite is with the eye. Yotam demonstrates the appeal of an abundant display with this eggplant salad recipe. He also prepares two more delicious condiments, preserved lemon paste and pickled chilies.
9. Grilled Carrots With Labneh and Dukkah
The combination of abundance and informality creates a memorable dining experience. In this lesson, Yotam transforms the humble carrot into an artistic display and prepares dukkah, a dry blend of spices and nuts.
10. Smacked Cucumber Salad With Sumac-Pickled Onions
Discover an old standard of shawarma shops: sumac onions. Learn how to make this simple but versatile condiment, which complements the cucumber salad recipe. Don’t be afraid to play with your vegetables!
11. Mafalda Pasta With Quick Shatta
Yotam shares an old Middle Eastern favorite as he combines yogurt, butternut squash, and pasta in this dish. You’ll also learn how to prepare shatta, a spicy Palestinian chili paste, perfect for topping a variety of dishes.
12. Roasted Cauliflower With Harissa Chili Oil
Cauliflower is a humble vegetable capable of an intense sweetness and depth. Yotam prepares another spicy condiment, harissa, then shows you how to get the most flavor possible into and out of your cauliflower.
13. Salmon and Prawns in Spicy Tomato Sauce
In one of two non-vegetarian dishes, Yotam recommends salmon as a sustainable choice and a way to impress your guests. Learn how to prepare a celebration dish, served directly from oven to table.
14. Celebration Rice With Saffron and Sweet Spiced Lamb
Rice can be humble, but it can also be the emperor of the feast. In this lesson, Yotam starts by braising lamb, then dressing his rice in stock, spices, and dried fruits to create a layered and flavorful platter.
15. Thoughts on Hosting
Yotam offers his practical tips on easing the pressure and enjoying the process of hosting. Learn how to balance your efforts in the kitchen for successful hosting.
16. Flavor Bombs
Each of these condiments comes out of recipes you will have seen. Yotam has gathered them together here to encourage you to come back to these powerful, effective flavor bombs. Many keep for days or sometimes weeks at a time for future dishes.
17. Smoky Marinated Feta
Learn how to make a smoky feta infused with lemon, garlic, and chili.
18. Confit Garlic Oil
Learn how to make a confit garlic oil that’s perfect for drizzling.
Learn how to make super-creamy, spreadable, and delicious labneh.
20. Quick Lemon Paste
Learn how to make this magical condiment with just three ingredients: lemons, lemon juice, and salt.
21. Quick-Pickled Chilies
A little jar of pickled chili in your fridge goes a long way. Learn how to make it.
Learn how to make this Egyptian spice mix that adds flavor and crunch to dishes.
23. Sumac-Pickled Onions
Learn how to make this sharp, acidic condiment that pairs perfectly with rich or starchy dishes.
24. Quick Shatta: Palestinian Chili Paste
Learn how to make and customize this quintessential Middle Eastern condiment to your own taste.
25. Rose Harissa
Learn how to make this renowned Tunisian chili paste.
26. Tahini Sauce
This Hotel Management programme is particularly suitable for hospitable students with entrepreneurial flair, commercial insight, and an international focus. To help you succeed in this Hospitality Industry, we pay considerable attention to management skills, communication, and other essential professional qualities.
This program is designed to provide students with all the knowledge and skills required by a career in the gastronomy and hospitality industry. Considering that it is one of the most progressive industries in the world market, there is a constant demand for highly qualified personnel, people whose education is service oriented and management techniques. Students learn the basics of hospitality and gastronomy, as well as management skills including computer science, menu planning, financial analysis, and project management and quality in the hospitality industry. Emphasis is placed on applied knowledge that empowers students to work in restaurants and hotels, and through collaboration with Algonquin College of Canada, enables them to earn both Montenegrin and Canadian diplomas