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1 jar
, approximatelyEasy
By Yotam Ottolenghi and Sami Tamimi
Published 2012
This is a cinch to make but must be prepared over two days. It is sharp and not too complex in flavour, perfect for serving with unctuous meats (SEE LAMB SHAWARMA), a tagine or a plate of Hummus (see Basic hummus). The bright red colour brightens up the dining table.
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