Series 1 Episode 4
First Broadcast: 9PM Mon 3 December 2012

Yotam's Mediterranean journey concludes in the country where he grew up - Israel.

In Tel Aviv, he explores Israel's freshest produce, samples seafood with a twist and cooks alongside cutting-edge chefs. Yotam explores the national obsession with hummus and begins by making the popular Mediterranean dish shakshuka, where eggs are gently poached in a spicy sauce of tomatoes, onion and hot chili peppers.

Tel Aviv enjoys an enviable coastal location, and a morning fish market provides the best catch for Yotam's next recipe, which is grilled fishcakes with a creamy beetroot and horseradish relish.

Excited by Israel's abundance of fruit and vegetables, Yotam travels to a remote farm to pick one of his favourite ingredients - pomegranate. He uses the fruit's brightly coloured seeds to make a tomato and pomegranate salad with pomegranate molasses and a fragrant garlic dressing.

Yotam also teams up with a chef to forage for ingredients in the hills of Jerusalem before returning to Tel Aviv to cook apple and sage pancakes and an Israeli-style pizza made with Jerusalem cheese, herbs and fresh tomatoes.

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    1. Israel Episode 4

      Yotam's Mediterranean journey concludes in the country where he grew up - Israel.

      • This episode has subtitles available.
    2. Tunisia Episode 3

      In one of North Africa's most popular holiday destinations, Yotam dines on the freshest fish, discovers the national…

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    3. Istanbul Episode 2

      Yotam's journey continues in Turkey's most historical and cultural city, Istanbul.

      • This episode has subtitles available.
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        Yotam has to get up early to catch his breakfast
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      • This episode has subtitles available.
      1. S1-Ep1: Fisherman's Lunch This video is a clip S1-Ep1: Fisherman's Lunch Video duration: 2:48 minutes

        Totam visits Essaouira on Morroco's west coast to share lunch with the local fishermen

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Yotam Ottolenghi travels the southern and eastern Mediterranean to introduce the cuisine of these far flung places into the UK's kitchens