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Ana Roš/
Where is the Meat?

Where is the Meat?

Where is the meat? Injera of roasted barley flour

BY ANA ROŠ - The cooked onion is served in a sauce made of leftovers from lamb, pork, and beef. The sauce is cooked for a few days with a lot of aromatic herbs. All these elements are a reinterpretation of an Ethiopian dish made with bread and roasted barley.

Allergens

Milk, cellery, sulphite, peanuts, hazelnut, gluten. May contain almonds, walnuts, pecan, peanuts. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

Good to know

Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

More info

Chicken bones origin CH. Chicken breast origin CH, Ungarn, Poland. Pork bones origin CH. Lamb origin NZ, Australia, Irland, UK, France.

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