Zahra Tangorra is a Chef/ Culinary Consultant, Business

Owner, Podcaster and Writer living and working in

Brooklyn, New York. Her latest food project is   Zaza

Lazagna, launched in Winter 2021. Zahra and long time

friend and coworker and Ryan Crossman partnered in

creating ZAZA, and took their love of Italian American

food and gracious hospitality, and adapted it into a heat and

eat at home popup. ZAZA has been featured in a variety of

publications including:The New Yorker, The Infatuation,

Eater NY, Busboy and Brooklyn Magazine. Zahra  hosts

two podcasts on Heritage Radio Network, “Life’s a

Banquet”, and “Processing”. Zahra has written for various

publications including “Lenny Letter”, “DVeight

Magazine”, and Dana Cowin’s upcoming “Speaking

Broadly” zine.

Ingredients

1 bunch beet tops

2 Leeks, tops removed, diced

2 stalks celery, diced

1 cup cilantro

½ cup parsley

1 cup walnuts

2 teaspoons minced garlic

½ t. salt

¼ t. cayenne pepper

1 t. cumin

2 t. Khmeli Suneli (Georgian Spice)

1 t. Tamari

1 Tbs Nutritional Yeast

3 Tbs. olive oil

1. Steam beet tops above 1” of water for 5 minutes. Let cool.

2. Squeeze out all water from beet tops.

3. Sauté leeks and celery in 1 Tbs. olive oil until soft. Add 1 Tbs. of water at

a time if leeks and celery are sticking to pan.

4. Toast the walnuts for a few minutes in a heavy cast iron pan to bring out

the flavor.

5. Puree beet tops in food processor. Add sautéed leeks and celery. Add

toasted walnuts.

6. Add parsley and cilantro, along with all spices. Pulsate until fully blended

and a smooth puree remains.

7. Dizzle in remaining 2 Tbs. of olive oil slowly, while food processor is

running.

8. Adjust spices to taste.

9. Serve with crudités or crackers