Freekeh-stuffed turnips with tamarind sauce from Levant: New Middle Eastern Flavours (page 112) by Rawia Bishara

  • ground cumin
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  • turnips
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  • EYB Comments

    Can substitute store-bought chile paste for the book's "Hot pepper paste" specified in this recipe; and ground allspice, ground coriander, nutmeg, ground cardamom and ground ginger for Tanoreen spice mix.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pomegranate-tamarind glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought chile paste for the book's "Hot pepper paste" specified in this recipe; and ground allspice, ground coriander, nutmeg, ground cardamom and ground ginger for Tanoreen spice mix.

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