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Description
We're taking a look inside the kitchens of four diverse Portland chefs, to get the stories behind their signature dishes.
Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 lb. ground lamb
- 1/2 onion
- 1/2 cup ice water
- 1 Tbsp. kosher salt
- 3 1/2 cups all purpose flour
- 1 Tbsp. kosher salt
- 1 large egg
- 3/4 cup cold water
- 2 tsp. whole coriander seeds
- 2 tsp. fenugreek seeds (whole)
- 2 tsp. dill seeds (whole)
- 2 tsp. cumin seeds (whole)
- 1/4 cup coarsely chopped walnuts
- 2 Tbsp. parsley leaves (coarsely chopped)
- 2 Tbsp. cilantro leaves (coarsely chopped)
- 6 Tbsp. tomato paste
- 3 Tbsp. hot pepper paste (Turkish)
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. olive oil
- 2 tsp. ground turmeric
- 2 tsp. kosher salt
- 1 clove garlic
- butter
- dumpling dough
- lamb (Pelmeni)
- butter (Adjika)
- white vinegar
- kosher salt
- sour cream (or Smentana)
- mint
- cilantro
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