Lamb Tartare with Chef Haim Cohen at Yaffo
published 1 year 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: