Next to our hummus, this is the dish that put Zahav on the map.
It was originally a workman’s lunch, a hollowed-out piece of bread filled with a meat curry that you could carry with you to the fields.
This recipe was one of the five meals my mom had in her heavy weeknight rotation to feed our family of six.
Many Argentine cooks keep a jar of homemade chimichurri sauce in the fridge (it keeps for several weeks) to either marinate or season cooked meats throughout the week
This lamb can be your savior on those evenings when you’ve got a bunch of strangers around the table.