Tahini with boiled greens from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 23) by Paula Wolfert

  • garlic
  • grapefruit
  • Show all ingredients...
  • Serves : 2 cups

  • EYB Comments

    Recipe appears in the "Variation" section of the previous recipe. Can substitute young dandelion leaves or spinach for Swiss chard, and pine nuts for walnuts. Allow to mellow for 1-2 hours.

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

Accompaniments: Kibbeh ovals stuffed with nuts (Qras maqliyyeh)

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

    Recipe appears in the "Variation" section of the previous recipe. Can substitute young dandelion leaves or spinach for Swiss chard, and pine nuts for walnuts. Allow to mellow for 1-2 hours.

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