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Smoky za’atar roast squash, lemon tahini, popped barley, mint, pomegranate

From the book Paradiso: Recipes and Reflections by Denis Cotter.
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Aubergine, black sesame yoghurt, zhoug, fried capers – The Irish Times

1/4 cup tahini Juice of 2 limes 1 1/2 tbs maple syrup 1 tbs coconut aminos 3 tbsp water … – Instagram

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