20 g
currants
2 tbs
water, hot
20 g
tahini
1 tbs
olive oil
1/2 bunch
dill
3 stalks
mint
300 g
fennel bulb
2
spring onion
200 g
minced meat (beef)
1 ts
salt
1/2 ts
pepper
1/2 ts
ground cumin
1/2 ts
ground spicy paprika
1/4 ts
cinnamon
200 g
pasta "radiatori"
400 ml
water
100 g
cocktail tomatoes
50 g
young spinach
200 g
feta
1 tbs
black sesame seeds
1
garlic
1/2
lemon