Bio:
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.

Beet Green and Leek Paté
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