Ottolenghi's Mediterranean Island Feast
7:30AM
Food G Yotam visits Crete and explores its rich culinary history. In the ancient capital of Heraklion, Yotam makes a variation of the Cretan meze dakos, a mix of tomatoes, crumbled feta, olives and oregano.
Yotam visits Crete and explores its rich and complex culinary history. In the ancient capital of Heraklion, he makes a variation of the Cretan meze dakos, a marriage of tomatoes, crumbled feta, olives, and oregano. In the fishing port of Agios Nikolaos, he marries octopus marinaded in wine with tender baby squid, stuffed with tomatoes and okra. On a trip inland, Yotam uses feta for a cheesecake with a ripe cherry compote.