Shalom Yotam. I saw you in early October in Toronto. Loved the show/ demo. You are wonderful, funng & very talented. I've learned so much from you & I own all of your books. Shalom, and Thank You.
You’re my latest fascination, Yotam. I just made your Parmigiana Pie recipe last night. My word! It’s too darn good! I live in Brisbane, Australia and I believe you’re visiting us soon.
I use flaked garlic and onion in my everything seasoning mix, with white and black sesame seeds. It's great on cottage cheese and baked potatoes. Popcorn is a good vehicle for it as well. I've also sprinkled it on bread dough. Good stuff.
I made this today and it was delicious! I made a vegan/ Gf version of it with oil instead of ghee and oat flour instead of Panko bread crumbs. Will definitely be making it again! Thank you ❤
I add caraway seeds to the potatoes, use sour cream rather than cream cheese and mix it with za’atar and sumac, and make the pickle and spice mix as written. I need to use ghee, it makes for a fantastic crust!
Going through the Extra Good Things book this recipe instantly caught my attention. So happy to see video- makes everything so much clearer. Making it this week with a poached egg on top.
Love these videos so much - thanks for sharing! The behind-the-scenes shots (Noor's nervous looks and outtakes) are gold. 😂 London-based fan here, cooking my way through the new book and loving it. The OTK is on fire! 👏
This recipe is perfect. A winner! It’s a huge success every time that I do it to my friends. My one problem is that I don’t now how to cut it without messing with the crust. Any tips??
Yes, the grated potato will oxidize but you could make the pickle, cream cheese and everything seasoning the night before. You can also use a food processor for grating if easier/faster. Enjoy!
I made this entire thing today and served with microgreen salad. I made a gluten free version by substituting the panko with 3.5T cassava flour. Salt in rösti was too much. Don’t marinate cucumbers for hours-make in last half hour. American store bought cream cheese is thick so I lightened it up with strained homemade kefir-much better and more scoopable.
In preparation for the shoot we kept the peeled potatoes in cold water which helps to slow down oxidation. If we weren't shooting we'd just peel and grate.
Who IS that woman? And What IS she doing picking the seasoning with HER fingers, putting it in her mouth, and dipping the fingers back again in the seasoning? Ey Vey ! Disgusting!
![[SFM] Risky Recital](http://i.ytimg.com/vi/RzNkY1_Nk3o/mqdefault.jpg)
Shalom Yotam. I saw you in early October in Toronto. Loved the show/ demo. You are wonderful, funng & very talented. I've learned so much from you & I own all of your books. Shalom, and Thank You.
Made this and it was very tasty, thanks for the recipe! I swapped blanched mustard seeds for whole grain mustard, worked well for me
You are really a genius the way you put all the taste flavors together Thank you so much for sharing
You’re my latest fascination, Yotam. I just made your Parmigiana Pie recipe last night. My word! It’s too darn good! I live in Brisbane, Australia and I believe you’re visiting us soon.
I use flaked garlic and onion in my everything seasoning mix, with white and black sesame seeds. It's great on cottage cheese and baked potatoes. Popcorn is a good vehicle for it as well. I've also sprinkled it on bread dough. Good stuff.
Sounds delicious!
I made this today and it was delicious! I made a vegan/ Gf version of it with oil instead of ghee and oat flour instead of Panko bread crumbs. Will definitely be making it again! Thank you ❤
Sounds great! :)
I’m vegan gf, so thx for the idea!
I add caraway seeds to the potatoes, use sour cream rather than cream cheese and mix it with za’atar and sumac, and make the pickle and spice mix as written. I need to use ghee, it makes for a fantastic crust!
I use sumac on everything - what a great ingredient!
as a swiss person the 'rösti' pronunciation makes me chuckle. looks fantastic though...
Going through the Extra Good Things book this recipe instantly caught my attention. So happy to see video- makes everything so much clearer. Making it this week with a poached egg on top.
Let us know how it turns out! :)
I love how relatable this is!
Love these videos so much - thanks for sharing! The behind-the-scenes shots (Noor's nervous looks and outtakes) are gold. 😂 London-based fan here, cooking my way through the new book and loving it. The OTK is on fire! 👏
Thanks Angel!
Add some ground seaweed, 2 or 3 types, to your seasoning mix for extra umami!
Just made this and can confirm it is delicious.
That is for me! Wonderful. Simple satisfying
This looks fantastic!
Looks so good , making me hungry 😋
Really gorgeous. I live it
🙌Looks amazing!🥰
❤️ everything seasoning.
loved this!
Awesome 👍
Wow I have never thought to use panko in a rosti.... will definitely try it! Also - no need to toast the everything seasoning?
Yes, we recommend toasting the sesame and nigella seeds. Enjoy!
❤️🔥from Taiwan🇹🇼
If you like New York bagels you should try Montreal bagels. They are not the same
Next time in Montreal!
Montreal bagels are the best. St. Viateur is a must each time I’m in Montreal.
This recipe is perfect. A winner! It’s a huge success every time that I do it to my friends. My one problem is that I don’t now how to cut it without messing with the crust. Any tips??
A really sharp knife should do the trick but a lot of the time a bread or serrated knife work better. Let us know if this work for you.
I tried both and the serrated knife worked incredible! Thank you very much!
Could you grate the potatoes night before if you wanted to make brunch? Or would they get dry/discolour?
Yes, the grated potato will oxidize but you could make the pickle, cream cheese and everything seasoning the night before. You can also use a food processor for grating if easier/faster. Enjoy!
What sort of non stick pan is that please?
Love
I made this entire thing today and served with microgreen salad. I made a gluten free version by substituting the panko with 3.5T cassava flour. Salt in rösti was too much. Don’t marinate cucumbers for hours-make in last half hour. American store bought cream cheese is thick so I lightened it up with strained homemade kefir-much better and more scoopable.
This sounds wonderful, could you use home made ricotta instead of cream cheese?
Not 'traditional' but feel free, we're sure it will be delicious!
It could even be done with a lukshen kugel base
Cooking this tonight! Do you make the ghee?
We buy our ghee although you could definitely make it :)
Thank you!
Dill pickle without Dill pickle, fascinating to say the least. 😂
looks so delicious! is there a vegan sub for ghee?
Sure, you can use a neutral oil like sunflower or vegetable oils and keep it vegan. Enjoy!
Oops, no recipe page, shows as error 🙁
They fixed it!😊
Where do i get 3 times blanched mustard seeds
It's so easy to do at some. See the full recipe link in the description for step by step instructions.
Not sure which types of potatoes to use, these are not common in Austria. Is it ones with more or less starch?
Our German publisher translated it in the book to mehligkochende potatoes. We hope that's helpful!
Why didn't the potato oxidize?
In preparation for the shoot we kept the peeled potatoes in cold water which helps to slow down oxidation. If we weren't shooting we'd just peel and grate.
❤❤❤
Delicioso 😋 😊
Who IS that woman? And What IS she doing picking the seasoning with HER fingers, putting it in her mouth, and dipping the fingers back again in the seasoning? Ey Vey ! Disgusting!