Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter. Stir in the ginger, garlic, fenugreek leaves and chillies, then soften for 3 minutes. Join for free! Divide the dough into 8 equal pieces. Lamb and beef shawarma spice rub! Roll each dough piece out, butter and fold again. bring to a boil, lower heat and cover with a tightly fitted lid. 3 Add the rice and stir, coating every grain with oil, onion and spice. Broil lamb in an even layer on a broiler rack or foil-lined sheet tray for 5 - 6 minutes on each side, until cooked and just crispy at the edges. 5 Meanwhile, mix the breadcrumbs with the harissa and oil and put to one side. Add the lamb and brown for 2 minutes. Rub all over with the paste, cover and leave to marinade overnight for at least 24 hours in the fridge. 0 in trolley. Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Make a well in the middle and add the salt and lemon juice. We used a 4# lamb shoulder. 2 In a large casserole, warm up the oil over a medium-low heat and add the onions, garlic, chopped coriander stalks and pinch of salt. This French staple is given a spicy twist of North African flavours. Deep-fry in hot oil until golden and crisp. Reduce the heat to 180C/350F/gas mark 4 and cook for 1 hour more. Use the remaining marinade on the fat side evenly. 35% 58.18g Carbs. Both pictured in post. After 3 hours, the meat should be really soft and fall away from the bone easily. Put the lamb in the oven with its fatty side facing up and roast for a total of about 41/2 hours, until the meat is completely tender. Plus any leftovers can be reheated for another day. Method 1.5kg lamb shoulder, one large onion, cut into thick slices 1 cup water Marinade 2 tbsp cumin seeds 2 tbsp coriander seeds 6 green cardamom 8 garlic cloves 5cm piece fresh ginger 2 shallots, roughly chopped 6 tbsp rapeseed oil 1 tbsp sumac 2 tsp Kashmiri chilli powder oe paprika 1 tsp turmeric 1 tsp allspice tsp ground ginger 1. Add the lamb and onion and cook over high heat, turning occasionally, until the meat and onion are charred and tender, 6 to 7 minutes. Serve with a green salad and a little extra harissa, if you like.Georgia Levy and Ben Benton, thekitchencooperative.com. 1 Preheat the oven to 180C/350F/gas mark 4. For the lamb: Bash olive oil, salt, pepper, fennel seed and garlic in a mortar and pestle and rub into lamb. Mix in the shredded cabbage or slaw mix. For our final 10 Best feature, we tuck into a succulent lamb shawarma, an African-influenced cassoulet and terrific Turkish lahmacun. Put the tray in the oven and cook until the squash starts to caramelise about 15 minutes then turn the heat down to 160C/325F/gas mark 3 and continue to cook until the squash becomes tender and soft (about another 10 minutes). 0 added. Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site. Serves 6-81 leg of lamb (about 3kg)1 tbsp oil50g butter2 litres sheeps milk (or cows milk)2 bay leaves1 onion studded with 6 clovesA head of garlic, cut in half across the clovesA few sprigs of thymeA grating of nutmegA twist of orange peelSalt and black pepper. Put a lid on top, then put in the oven for 60 minutes, stirring in the chickpeas after 35 minutes. Use a medium-sized plastic bowl for mixing together the garlic powder, paprika, nutmeg, cardamon, and cinnamon. Place all the marinade ingredients in a large, shallow bowl. Add the lamb, season well and cook, stirring occasionally for around 8 minutes, or until the lamb has cooked through. 3 Toss the sweet potato, carrot and onion and the lamb in the plain flour, then shake off the excess. Apply of the spice paste onto the seam side, rubbing into the slashes. Tip out on to a lightly floured surface, and knead for 10 minutes. A delicious blend of spices with the right balance of flavors for a traditional lamb or beef shawarma. Lebanese, Vegetarian options $$$$ . Make Lamb Shawarma wraps by serving with shredded lettuce, tomatoes and minted yoghurt (Note 3) or pile over Lemon Herbed Couscous (Note 4) and garnish with pomegranate seeds and parsley or chopped coriander/cilantro (if desired). Serves 64 onions, peeled (about 500g)3 tbsp ras el hanout2 tsp salt tsp white pepper1 shoulder of lamb, on the bone (1.8-2kg), For the slaw tsp salt white cabbage, shredded (about 350g)Juice of 1 lemon1 small bunch of parsley, chopped (about 15-20g)2 tbsp vegetable oilSeeds of 1 small pomegranate. 3 Heat your barbecue or chargrill pan. However, shawarma is served with a tomato and pepper paste sauce mostly in regions with Arab communities. Coarsely grate the tomato into the bowl, discarding the skin. Spoon over the lamb, dab the last of the butter on top and grill for 5-8 minutes, until brown.Olia Hercules, oliahercules.com. Mix the squash through with your hands ensuring its fully coated. I like to add a generous amount of Spanish sweet paprika to my paste to make it an ultra-bright marinade. Time: 5 hours, plus marinating time Yield: Serves 8 Get full recipe INGREDIENTS 2 teaspoons black peppercorns 5 cloves teaspoon cardamom pods teaspoon fenugreek seeds 1 teaspoon fennel seeds Add vinegar and olive oil. 7 Remove the pan from the oven and check that the lamb neck is soft (return to the oven if not). Put the lid on and place the dish in the oven for about 45 minutes. Thread the lamb onto skewers (if you're using bamboo ones soak them in cold water for 10 minutes first to stop them burning). Slowly add the soda water and tap water. Cool, then grind to a powder in a spice grinder or pestle and mortar. Fold each corner in like an envelope, slightly overlapping them. Repeat the fold and butter process twice more. Greek Style Potatoes. Pour water or stock around and seal tightly with foil. Wipe off the excess and lightly brush with a little oil. 1 Cook the potatoes in salted boiling water for 15-20 minutes, or until very tender. 2 Preheat the oven to 160C/325F/gas mark 3. Reduce until jammy, then stir into the turnips. Levantine Table Slow Cooked Shawarma Lamb 240g 240g. 2. Put the lid on the pan and cook until the turnips are tender and mashable. Serve hot with a wedge of lemon and mint chutney if desired.Ravinder Bhogal. Serve this wonderfully tender meat with flatbreads, yoghurt and a lemony slaw. Top 10 Tahini Sauces. Preheat the oven to 170C / 150C Fan / Gas Mark 3.5. DF, GF Prep 30 mins Cook 30 mins Marinating TIme 2 hrs Total 3 hrs Course: Dinner Squeeze lemon juice over lamb, top with reserved pan juices, drizzle with tahini or honey yoghurt and serve. If it browns in 30 seconds, the oil is ready. 2 Mix all of the topping ingredients together with plenty of seasoning, then set aside until ready to use. Put the squash pieces on a baking tray. Use half of this spice paste to coat the lamb racks. Set aside. 8 Line a baking tray with baking paper and brush with oil. 1 Pulse the marinade ingredients in a food processor to combine. Add the lamb, fried broad beans, cinnamon and water. Preheat the oven to 170degs. Put the whole into a spice grinder (small food processor) and blitzed the mix to a powder. Continue below for the recipes. Transfer the dough to a lightly oiled bowl, cover and leave to stand until doubled in size about 1 hour. 1. Sprinkle the shawarma spices over the meat, working in to coat the meat thoroughly. 7 Separate the eggs and keep the whites and the yolks handy in two bowls. Log In Sign Up. Brush with the remaining oil and grill for 3-4 minutes a side until charred and tender. Shred or pull the lamb at the table, and pour back some of the pan juices into the pulled meat (alternatively it can be shredded and kept warm for an hour before serving). 2 Meanwhile, heat the oil in a ovenproof casserole and add the onion and tomato puree. 3. For serving as wraps, prepare some lightly toasted soft flatbreads, hummus, minted salad and tangy yogurt. 3 Pour the milk mix over the lamb in the casserole and cover with the lid. Guidelines: Preheat the broiler of your oven and line a baking sheet with parchment paper. You simply leave your guests to help themselves from a table laden with this aromatic platter and made even more inviting by your choice of interesting accompaniments. The spices include salt, cumin, cardamom, garlic powder, and pepper. Next week, we introduce a new spin on simple, inspirational ingredient-led cooking. 8 Remove the dish from the oven and leave for 10 minutes, so that all the juices can be soaked up by the chickpeas. One day Niko decided to open up our Israeli Soul Cookbook and make his own version of Michael Solomonovs Lamb Shoulder Shawarma. Heat a frying pan with a lid over a medium heat with the light olive oil, then gently fry the beans. Finally, roll each piece of dough into a square, roughly 20cm wide and 5mm thick, using your fingers to create the shape. Add the lamb, toss to coat, cover and marinate in the fridge for up to two hours, or overnight if time allows. A veritable lamb feast incorporating meatballs, fillets and sausages, married by a medley of north-African flavours. Heat a frying pan on medium/high heat and place spiced chicken strips in pan. Nothing says comfort quite like a shepherds pie, enriched here with sweet spices and pine nuts. Shawarma was traditionally made with lamb, mutton and chicken though these days you see it with beef too. Grill the lamb for 15 mins each side, or until cooked through. Cook the lamb and turnip mash in advance, then make the croquettes when youre ready. Transfer the trays to the oven and bake for 12-15 minutes, until the base is golden and the lamb is cooked and juicy. Grease a couple of large baking trays with oil. Grill for 2 minutes on each side and brush a small amount of the chilli sauce on both sides. Pour it over the chops and refrigerate for at least 2 hours or overnight. 1 g pack (348 g) Lamb Shawarma with hummus (1 g) contain (s) 10 milligram (s) of sugar, 160 milligram (s) of protein, 140 milligram (s) of fat, 30 milligram (s) of fiber and 70 milligram (s) of carbohydrate. DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns. Lamb . 3 Add all of the spices and fry for 1 minute. A green salad is another incredibly common side dish that goes great with lamb shanks. Find it at Tesco, souschef.co.uk or your local Asian supermarket. To Assemble Lamb Shawarmas: Place one lettuce leaf on a pita bread. Slice the onion into thin strips and finely chop the fresh mint. Step 1: Put garlic, oil, vinegar, spices, green pepper, salt, coriander, cinnamon and turmeric in a glass dish (deep), stir the ingredients together and then add the pieces of meat, stir until the seasoning spices cover the pieces of meat well, cover the dish with cling wrap and put it in fridge for several hours. Nowadays, Shawarma can be turkey, beef, veal or chicken. Recipes ; Recipe Collections . Sweet turnips pair beautifully with lamb. Remove from the grill, squeeze the remaining lemon over the top of the shawarma and season with a little salt. Stir the spices for at least 30 seconds so you have fully mixed them together. 2 In a small bowl, combine all the chilli sauce ingredients and set aside. It can also be served with pita bread, French fries, or rice. Cook in pan for about sixteen minutes - about eight minutes per side. Once you're ready to get cooking, pre-heat the oven to 150C (130C fan/gas mark 2). Add the lamb and beef blend to the bowl of cooked aromatics; season with salt and pepper. 649 Ratings Save. Marinate for a minimum of two hours. Thin slices of meat are stacked in a vertical cone as it slowly roasts on a rotisserie. To comment on this thread you need to create a Mumsnet account. Forbidden Black Rice1 medium yellow onion (minced)4 cloves garlic (minced)salt (to taste)2 cups forbidden black rice3.5 c vegetable stock or waterheat olive oil in a small potlet onion and garlic cook for 2 minutesadd rice and toast for 5-8 minutes stirring occasionallyadd 3 pinches of salt and the liquidbring to a boil, lower heat and cover with a tightly fitted lidlet simmer for 25-30 minutescheck seasoning before serving, Sauted Green Vegetables1 bundle asparagus spears (cut off bottoms by 1/2 inch and peel)3 handfuls of green beans (washed and trimmed)2 c brussel sprouts (slice core, remove bad leaves, slice in half)2 shallots (thinly sliced)1 tsp cayenne2 tsp dried parsley2 pinches kosher saltplace asparagus in hot oiled saute pan, cook 5 minutesadd green beans and shallots, cook 5 minutesadd brussel sprouts, cook 7-8 minutesadd cayenne, parsley and saltmix to combine and cover with lid until ready to serve. Add in the fine cornmeal or polenta, mix well and continue to cook over a low heat, stirring continually for 3 minutes. Mix with the other marinade ingredients and season with 1 tsp salt and tsp black pepper. Using a spoon, gently mix until just combined. A batch of lamb shawarma wraps are great for group meals as theyre easy to throw together and fun to build at the table. 8 mins. These technologies help us decide which products, services and offers may be relevant for you. Season lamb with salt and place in a roasting pan with 1.5cm water. Additionally, lamb shawarma can be served with delicious side dishes such as; Hummus, Baba Ghanoush, salads, French fries, white rice and yellow rice. Greek-Style Lemon Roasted Potatoes. 2 Add the chicken strips to the mixture and toss them before drizzling them with the olive oil. Remove lamb from oven and loosely re-cover with foil to rest for 20-30 minutes. Add the plum tomatoes and cinnamon stick, then pour in enough water to not quite cover the meat. A much underused cut, neck is incredibly versatile and can handle these hefty flavours. Top with of the cumin lamb and sprinkle with of the feta cheese. Sprinkle some flour on your work surface. [I ate] Lamb shawarma, chicken shawarma, fried cauliflower, hummus with falafel, and pita. Heat a large griddle or 2 skillets until very hot. Add the pine nuts and parsley, then take it off the heat. My preferred cut of meat is a lamb shoulder with bone in or butterflied; but of course you can use a butterflied leg of lamb as well. Combine all of the spices together and rub all over the lamb shoulder. Rub the spice into the meat as best as you can and then throw it on a hot grill. Brush the butter on to the dough and fold each piece twice (to make four layers). 1 lemon, juiced 1 whole lamb shoulder (about 2.5kg) tahini yogurt, flatbreads or pitta and soft herbs, to serve SHAWARMA SPICE MIXTURE 1 tbsp cumin seeds 1 tbsp coriander seeds 2 tsp fennel seeds 1 tsp ground turmeric tsp ground cinnamon tsp ground ginger pinch of ground cloves PICKLED CHILLI HARISSA Shawarma is prepared from thin cuts of seasoned and marinated lamb, mutton, veal, beef, chicken, or turkey. You should end up with 2 skewers per person. Add the lemon juice, parsley and vegetable oil and mix well. Squeeze in a little lemon and push the meatballs and the sausages into the liquid, adding a little more water if it appears dry. Shred the lamb using 2 large forks or slice if preferred and transfer to a large serving platter. Roast until the thickest part registers 130 for medium meat. Set aside. 4 Serve on the bone at the table, and allow your guests to carve the meat with a spoon.Nicholas Balfe, salonbrixton.co.uk. Put in the fridge to firm up. Place the lamb, fat side up into a roasting dish. Add the patties and cook 2 to 3 minutes per side, or until . In a pestle and mortar, bash the garlic clove and a generous pinch of salt into a paste. These spiced Turkish flatbreads are delicious stuffed with handfuls of fresh flat-leaf parsley and a squeeze of lemon juice. 7 - Green Salad. Sweet and tangy, Korean gochujang chilli paste is the secret ingredient here. Serves 4600g strong flour1 tsp saltJuice of lemon210ml soda water80ml water, For the lamb155g fresh shelled peas1 small sweet potato, peeled and chopped into 1cm cubes1 baby carrot, peeled and chopped into 1cm rounds1 brown onion, finely sliced500g lamb backstrap or trimmed lamb leg, chopped into 2cm cubes2 tbsp plain flour, plus extra for dusting2 tbsp vegetable oil, plus extra for greasing bunch flat-leaf parsley, finely chopped tsp salt1 tsp black pepper250g butter2 eggs. For the salad, slice the cucumbers into halves, and the tomatoes into large cubes. Preheat oven to 325F. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Lamb shawarma teaspoon coriander teaspoon cinnamon teaspoon cumin teaspoon cardamom teaspoon black pepper Pinch nutmeg Pinch crushed red pepper 2 teaspoons salt 4 lb. Enables shopping tools for recipe ingredients. These technologies are needed to enable our websites and apps to run and to keep it secure. Community. I find the shoulder better suited for reheating, especially if you are using leftover shredded lamb shawarma as a filling for wraps. Serves 4700g lamb neck fillet, trimmed of fat and cut into 4 portionsA splash of olive oil Salt and black pepper2 butternut squash (about 1.2kg), unpeeled and cut into thin wedges1 red chilli, halved, deseeded and roughly chopped2 garlic cloves, peeled and roughly chopped100g unsalted butter, softened1 tbsp honey4 salted anchovy fillets, finely chopped30g capersZest and juice of lemon. Combine lamb, garlic, seasonings and hummus in a medium bowl. Daily Goals How does this food fit . Serve with a cool cucumber salad. Remove foil, increase heat to 180C and roast until lamb is golden brown (25-35 . Serving Size: 1 wrap. He seasons the lamb and refrigerates overnight. Simply Lamb; Off the Block; Popular recipes; Super Salads; Cooking with Spencer Matthews; Sunday Roasts; Budget Family Recipes; Midweek Meals; Sous Vide Cooking; Feeding the Family with Keema; The Keema Sutra; Day of the Dead; Winter Is Coming; Christmas Hacks; Christmas Cooking Hints & Tips; How To Make The Perfect Gravy; Taste It, Love It Competition . Heat oil in a large pot over high heat. Taza Takeaway Kebab House / Restaurant #11754 of 68834 places to eat in London. (like Bombay potatoes but differently spiced). Soak 6 wooden skewers in cold water for 30 minutes. Step 2. Transfer curd to a . Wrap in foil to rest for 10 minutes before serving with the chilli sauce and a cucumber salad.Jennifer Joyce, jenniferjoyce.co.uk. Reduce the heat and simmer for 5 minutes. where i have been, where i will go and everything between. 1 To make the dough, sift the strong flour into a mixing bowl. TAHINI SAUCE garlic clove, minced 1 teaspoon freshly squeezed lemon juice 2 tablespoons tahini Kosher salt and freshly ground black pepper, to taste 1 teaspoon olive oil Chef Solomonovs Shawarma spice blend and cooking process is a bit more involved than ours. Nothing says Middle Eastern street food like Shawarma. Lay chicken on parchment lined baking sheet and bake at 450F for 20-25 mins until cooked through. Grilled lamb shawarma is one of the world's most popular street foods especially in the Middle-East. Rest for 5 minutes. It will be noticeably leaner and meatier, and therefore less fatty and juicy compared to a shoulder cut. For the lamb shawarma. Use a manual masher to break them up. For more information see our cookie policy. Melt the butter in a small frying pan. Add the coriander and garlic and fry for a further 2 minutes. The Recipe Finder. Nutrition To the hot oil, add the ground beef and break up the clumps. 1 1/2 kgLamb shoulder, bone-in Produce 2 tbspChilli, medium powder (or mild or hot 1Chilli, red 4 1/3 tbspCoriander, ground 3 tbspCoriander, fresh 1Cucumber 2Garlic cloves 4 tspGarlic powder 4 tspGinger, ground 1Onion 1Unwaxed lemon 2Unwaxed lemons, zest and juice Pasta & grains 320 gWholewheat couscous Baking & spices Preheat oven to 160C. Serve hot, with accompaniments. 4 Serve with yoghurt seasoned with toasted cumin seeds, salt and pepper, and olive oil.Tom Hunt, The Natural Cook (Quadrille), The easy way to roast lamb | Back to Basics, Olia Hercules makes Ukrainian green borscht | Cook, You ferment for me: pickling makes the most of seasonal produce, Original reporting and incisive analysis, direct from the Guardian every morning. After 3 hours prod the lamb gently through the foil it should feel soft to the touch. Drizzle over the chilli sauce and scatter over the sumac. Roll each portion out on a lightly floured surface to a thin, roughly 15cm-diameter disc. When ready to cook, pre-heat oven to 180C convection or 160C fan forced. Serves 4-6A drizzle of rapeseed oil500g lamb neck, cut into 2cm cubes1 tbsp grated ginger2 large garlic cloves, crushed500ml chicken or lamb stock200ml water, For the turnips4 turnips, peeled and chopped1 tsp turmericSea saltA generous splash of groundnut oil50g fine cornmeal/polenta, For the croquettes1 small onion, finely chopped2 tsp panch phoran (Bengali five-spice mix)2.5cm piece of ginger, grated3 large garlic cloves, choppedA handful of chopped fenugreek leaves (optional)1 green chilli, deseeded and finely chopped200g tin tomatoes, whizzed in a food processor1 tbsp tomato puree1 tsp sugarPlain flour, for coating3 eggs, beaten300g panko breadcrumbsOil, for deep frying. same but this is the only place iv been to where the LAMB shawarma actually tasted different. Scoop into a bowl and add the paprika, lamb mince and the chopped coriander leaves. The meat is slow-cooked first until succulent and tender, then whipped into these delectable deep-fried bites. 2 Pour the milk into a saucepan with the bay leaves, the clove-studded onion, garlic, thyme, nutmeg and orange peel and bring to a simmer. Add shawarma mix and salt, and stir well. Set the meat aside to cool, then tear it into small shreds. 4 Roll the croquettes in flour, then in beaten egg and then breadcrumbs. Please feel free to do either version! Cook on a medium heat for 5 minutes. STEP 2. Leave to soften, stirring occasionally, for around 8 minutes. To get the best results, rub the lamb leg with the salt and Shawarma Paste and leave for ideally 24 hours, or overnight. 3 Heat the oven to 200C/400F/gas mark 6. Greek Side Dishes. About. Tahini Lebanese Diner #4131 of 10731 places to eat in Melbourne. I definitely recommend the accompaniments I mentioned above! Step 3. Add the lamb neck and rub the spices in well, then set aside. Repeat with remaining pita breads and serve. Place in a large, ovenproof casserole with a lid. Sometimes a tablespoon or two of tahini is also mixed in as well as some mint along with the dill. In a pestle and mortar or spice grinder, grind the cumin, coriander and peppercorns, then add to a mixing bowl along with the ginger, turmeric and a few generous pinches of salt. Food. let simmer for 25-30 minutes. have a lamb craving today so went with the lamb shawarma wrap which included lamb shoulder skewers,. Shawarma is a perfect menu for gatherings as its easy to make loads; can be prepared ahead of time and cooked on the day it is required. They also help us understand the performance of our marketing activities. Strain, reserving the liquid for a soup later. A light Sunday lunch. Fast food, Lebanese, Vegetarian options $$$$ . Summer's not quite over yet, so why not give your classic roast lunch a lighter touch with our zingy recipe for pistachio-crusted lamb with a bright Greek salad - the sharp feta cheese and juicy tomatoes will help to cut through the lamb's fatty richness, while all that golden crunch from the nuts will add some delicious texture to your meal. Add the lamb and cook for 3 minutes on each side to caramelise, then turn the heat to medium and add the remaining butter. Call us +44 20 7703 3991. Serves 42 racks of lamb, cut into chops (about 12 chops), For the marinade2 tbsp soy sauce2 tbsp caster sugar2 tbsp mirin3cm piece ginger, peeled3 garlic cloves, peeled1 tbsp fresh chopped pineapple1 tsp Korean chilli powder 1 tbsp sesame oil, For the chilli sauce3 tbsp gochujang chilli paste2 tbsp rice wine vinegar 1 tbsp caster sugar. Lebanese Valley (Le Val) / Restaurant #4377 of . Lamb shawarma was lovely, as was bread and accompaniments. While the lamb is in the oven, prepare the sumac yoghurt. Pack your lamb with onion powder, garlic powder, herbs, nutmeg, allspice, cumin, oregano, salt and pepper. add 3 pinches of salt and the liquid. 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips Directions Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Latashas Kitchen Coriander Curry Paste, 2.5 kg shoulder lamb (bone in) or 2.1 kg butterflied lamb leg, Tahini yoghurt or honey yoghurt for drizzling (whisk to combine 3 tablespoons of either tahini or runny honey with 100g of natural Greek pot set yoghurt), Coriander and mint leaves and pomegranate for garnishing. Turn nut brown, then turn heat to 180C and roast for 1 minute until translucent to open up Israeli Hours, removing from the oven to 220C / 200C / Gas mark 7 / 425F a! A high heat and leave to marinade ( ideally ) overnight cooking, pre-heat oven 240C/Fan! 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