There are few culinary minds as inventive as Yotam Ottolenghi. His recipes are always a celebration of vibrant flavors, unexpected textures, and thoughtful pairings. And whenever I am looking for something new to try that will feed a crowd I always turn to my collection of Ottolenghi cook books – in my opinion they are a staple of any kitchen library.

This Cheeseball, Lemon Rice & Chilli Butter recipe is a great example of something simple, different and delicious. A dish that plays with heat, citrus, and indulgent cheese, it strikes the perfect balance between comfort and boldness. I served it with some grilled chicken sausage and a simple green salad – everyone loved it.

Why You’ll Love This Recipe

Ottolenghi is known for his ability to turn simple ingredients into dishes that feel extravagant. Here cheeseballs provide a rich counterpoint to bright, fragrant lemon rice, all brought together by a drizzle of fiery, aromatic chili butter.

Ingredients You’ll Need

This dish is built around three key components:

For the Cheeseballs:

• 150g feta cheese, crumbled
• 125g ricotta cheese
• 125g grated hard mozzarella
• 25g grated parmesan
• 1 egg beaten
• 1/2 tsp salt
• Black pepper, to taste

For the Lemon Rice:

• 400g basmati rice
• 8 cloves
• 6 cardamon pods (bashed)
• Shaved skin of a lemon
• 750ml water
• 75g pitted green olives cut in half

For the Chilli Butter:

• 100g unsalted butter
• 1/2 tsp chilli flakes
• 3/4 tsp smoked paprika (or aleppo chilli flakes if you can get them)
• 1/2 tsp sumac
• Juice of the shaved lemon
• 5 spring onions, sliced on the diagonal into 1cm pieces

How to Make It

This recipe is surprisingly straightforward, with each element coming together easily.

Step 1: Prepare the Cheeseballs

1. In a bowl, mix the feta, ricotta, parmesan, egg, salt, black pepper until well combined.
2. Shape the mixture into small balls (about 12 in total)

Step 2: Cook the Lemon Rice

1. Preheat oven to 390f / 200c
2. Rinse the basmati rice under cold water until the water runs clear.
3. Pour 750ml of water into a medium saucepan and add the cloves, cardamom pods, lemon strips and 1½ teaspoons of salt. Place on a medium-high heat, bring to a simmer, then remove from the heat.
4. Scatter the rice on the bottom of a high-sided baking tray or dish, 24cm x 32cm (or a 28cm ovenproof sauté pan, for which you have a lid), and scatter over the olives. Pour over the hot water and aromatics. Shake the tray gently to spread the rice evenly, then deposit the cheese balls in the rice. Cover the tray tightly with foil (or lid), to keep the steam in, and bake for 25 minutes. Remove from the oven and leave to settle, covered, for 10 minutes.

Step 3: Make the Chilli Butter

1. While the rice is resting, melt the butter in a medium saucepan on a medium heat. Add the chilli flakes, Aleppo flakes and sumac and cook for 2–3 minutes. Add the spring onions and cook for a further 20 seconds. Remove from the heat, add the lemon juice and set aside. (careful, the lemon juice can make the hot butter splatter).

Step 4: Assemble and Serve

1. Uncover the rice and spoon the chilli butter all over just before serving.

Final Thoughts

This dish is a testament to Ottolenghi’s magic in the kitchen—contrasting flavors that complement each other perfectly. The salty, creamy cheeseballs with the brightness of lemon rice and the smoky heat of chilli butter make for a deeply satisfying bite every time. Whether you’re looking to elevate your weeknight meals or impress guests, this is a dish that delivers on every level.