Burnt spring onions with green tahina from Berber&Q (page 30) by Josh Katz

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Accompaniments: Hazelnut dukkah

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

  • metacritic on May 07, 2021

    This is a fantastic dish. I've used ramps and spring onions, both cooked over wood fire. The green tahini sauce is complex and has received many praises. It's called for again with lamb kabobs and I use it with the buttermilk chicken.

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