Kohlrabi is a new discovery of mine. I love it. It’s grown around here and I buy it from locals. And this Dutch vegetable can certainly be prepared in an Arabic way. The proof is in the pudding and in this recipe. Deliciously spicy. And kohlrabi itself is also really great. And light. And nutritious.
6 cloves garlic
1,5 table spoons fenugreek seeds
1 table spoon round cayenne
1 table spoon turmeric
1 table spoon round ginger
2 limes (for their juice)
100 ml olive oil
salt and pepper
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