Similar Recipes

• Roasted beetroot with yoghurt and preserved lemon Ottolenghi Simple, p. 125
• Hasselback beetroot with lime leaf butter Ottolenghi Flavour, p. 50
• Puréed beetroot with yoghurt & za’atar Jerusalem, p. 53
• Leek fritters Plenty, p. 36
• Pickled turnip and beetroot Jerusalem, p. 307
• Burnt aubergine pickle with garlic yoghurt Ottolenghi Test Kitchen: Extra Good Things, p. 28
• Lemon posset, meringue and burnt lemon Ottolenghi Test Kitchen: Extra Good Things, p. 224
• Asparagus with labneh, brown butter and burnt lemon Ottolenghi Test Kitchen: Extra Good Things, p. 122
• Herby tahdig with trout and preserved lemon yoghurt Ottolenghi Website 🔗
• Pea, spinach, za'atar and preserved lemon fritters Falastin: A Cookbook, p. 66