Swiss chard with tahini, yoghurt & buttered pine nuts from Jerusalem (page 88) by Yotam Ottolenghi and Sami Tamimi

  • sweet paprika
  • Swiss chard
  • tahini
  • Greek yoghurt
  • pine nuts
  • dry white wine

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

  • cultus.girl on November 27, 2018

    Great flavours. I agree it is a little time consuming however well worth it and I next time I would do the chopping well ahead.

  • adelina on November 21, 2016

    I like the sauce. My mom makes a similar recipe with spinach and serves with garlic yogurt. I agree that the chard was not chewy enough and next time I will.so I e the chard more thinly for cooking and don't forget using the most important ingredient -wine!

  • chriscooks on October 31, 2015

    The sauce is fantastic. It can be used for lots of other purposes. The chard was a problem. I followed the directions closely but ended up with chewy chard that was unappealing. The flavors were great but the texture did not work. Maybe it depends on the age of the chard?

  • Rutabaga on February 16, 2015

    This a wonderful way to enjoy chard. The tahini yogurt sauce is also great for other dishes; we served it with the mejadra recipe in the book, as suggested by the authors, and that sauce definitely elevated the dish. You could also substitute other vegetables for the chard. Although this is a little more work than some vegetable side dishes, most of the work can be done in advance, and the final sautee of the garlic and chard takes no more than 10 minutes.

  • jenniesb on February 16, 2015

    Made this for Superbowl 2015. I made this in a dutch oven enameled pot and took it off the heat after sauteeing the pine nuts because the butter was starting to get really brown. I added the garlic and let it sweat off the heat, then put it back on and proceeded with the rest of the recipe. I also added currants to my version when the wine was cooking down - I love the savory-sweet contrast.

  • saladdays on January 15, 2014

    Definitely recommend serving this with mejadra which is also in this book, the pine nuts and tahini sauce are really excellent, mejadra can sometimes be dry so the sauce provides extra moisture.

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