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Cod with Israeli Couscous, Hawaij and Zhoug

Boston star Ana Sortun of Oleana uses Turkish and Eastern Mediterranean spices to produce food described by The New York Times as ‘rustic-traditional and deeply inventive’. She insists that traditional spice blends can make our food rich,exciting, satisfying, comforting and provocative without the need for butter or cream.

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Angus Hughson

Grenache, Shiraz and Pinot Noir are the best wines to pair with Cod with Israeli Couscous, Hawaij and Zhoug.

 
 

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