By Jake Cohen
Za’atar Roasted Eggplant with Tahini
I cook a whole lot of eggplant in this book because it’s one of the most versatile veggies, and can take on a myriad of textures depending on how you cook it. This roasted number is a meatier vegetable side that can stand up to any protein, or even stand-in for one as the topper…
Robina’s Polo with Tahdig (Crispy Persian Rice)
Thsi recipe appears in Jake Cohen’s “Jew-ish” cookbook. Reprinted with permission. Yield: Serves 6 to 8 Prep Time: 20 minutes, plus 1 hour soaking time Cook Time: 40 minutes In almost every food culture, there’s an obsession with the “crispy bits.” Whether it’s the crunchy pieces of pasta at the corners of a lasagna or…
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