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.

Notes about this recipe

  • Eat Your Books

    Pita bread dough must rise 1 hour. See recipe for sweet pepper suggestions. Can substitute Greek yogurt for labneh cheese.

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