for the lamb stew known as tu’hu, first you get water. Then you sear leg meat in fat. In go salt, beer, onion, rocket, coriander, Persian shallot, cumin, beets, water. Crushed leek and garlic and more coriander, for a fiery taste. Then add kurrat, an Egyptian leek.
I remember thinking radishes were spicy as a kid. As an adult, not so much.