Serves
4
For The Dukkah:
30 g
Blanched Hazelnuts
15 g
Pistachios
1 tbsp
Sesame Seeds
½ tbsp
Cumin Seed
½ tbsp
Coriander Seed
½ tbsp
Fennel Seed
For The Cauliflower:
1 kg
Cauliflower
1 tsp
Ground Turmeric
For The Jammy Onions:
2
Red Onions
2 Cloves
Garlic
1 tsp
Aleppo Pepper
50 g
Raisins
2 tbsp
Pomegranate Molasses
2 tbsp
Sugar
10 g
Mint
Olive Oil
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