Charred corncobs with almond-saffron butter from New Feast: Modern Middle Eastern Vegetarian by Greg Malouf and Lucy Malouf

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Notes about this recipe

  • Charlotte_vandenberg on September 07, 2019

    Very special combination of flavors, works very well together. Made the corncobs without the leaves in the sous vide, 30 min 84 degrees Celsius.

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