Lamb arayes with tahini dressing and pickled sweet peppers from Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine (page 79) by Edward Lee
- rye flour
- ground allspice
- arugula
- ground cinnamon
- labneh cheese
- lemons
- onions
- paprika
- parsley
- whole star anise
- tahini
- tomatoes
- rice vinegar
- sherry vinegar
- active dry yeast
- black peppercorns
- pomegranate molasses
- all-purpose flour
- lamb loin
- dried red pepper flakes
- sweet peppers of your choice
- toasted sesame oil
Where’s the full recipe - why can I only see the ingredients?
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.