Chef Haim Cohen shows us how he makes Lamb Tartare at his restaurant, Yaffo, in Tel-Aviv. He adds smoky eggplant, tomato, salt, and olive oil to the finely minced raw lamb. He serves this spread on top of a Jerusalem bagelette with green onion.  

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/   

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