Lamb Tartare with Chef Haim Cohen at Yaffo

published 11 months ago by Videos from The Culinary Institute of America

Chef Haim Cohen shows us how he makes Lamb Tartare at his restaurant, Yaffo, in Tel-Aviv. He adds smoky eggplant, tomato, salt, and olive oil to the finely minced raw lamb. He serves this spread on top of a Jerusalem bagelette with green onion.   Download recipes and watch the full series:   

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