Atsot be-shemen zayit

ʻal atsot u-matkone atsot be-ṭaʻam yam tikhoni

By Rachel Einav

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Publish Date

2007

Publisher

Ṭevaʻ ha-devarim

Language

heb

Pages

129

Description:

subjects: Cookery (Marine algae), Cookery, Mediterranean, Marine algae as food, Mediterranean Cookery, Cooking (Marine algae)