Zahav's Mina with ground beef, cardamom and coffee, topped with savory and sweet haroset.
(photo credit: MICHAEL PERSICO)
We weren’t looking for fresh ideas for our Passover menus when we went to the Skirball Cultural Center in Los Angeles last October to attend award-winning chef Michael Solomonov’s talk about his new book, Zahav – A World of Israeli Cooking (written with Steven Cook).As we were looking through the book, however, we did find dishes that we wanted to prepare for Passover.
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