Mujadra with salad & tahini from Honey & Co.: Food from the Middle East (page 214) by Sarit Packer and Itamar Srulovich

  • lemons
  • tahini
  • Show all ingredients...

  • EYB Comments

    Can substitute green lentils for Puy lentils, and regular cucumbers for Lebanese cucumbers.

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Notes about this recipe

  • Eat Your Books

    Can substitute green lentils for Puy lentils, and regular cucumbers for Lebanese cucumbers.

  • Yildiz100 on November 08, 2017

    A lot of rice and not so many lentils compared to other recipes. More of a side. I love tahini, but didn't love it here. The technique for making crispy shallots, however, is super easy, delicious and much faster than the usual caramelizing. Will make the shallots again.

  • Tealismyname on April 19, 2016

    I quite liked this. I would have doubled the onions. I also added a bit more onions and added some mint and parsley as I did think something was a bit lacking. It was really great with the salad on top and tahini on the side. If you just had the mujadra I think it wouldn't have worked quite as well.

  • annapanna on May 07, 2015

    I was not very impressed with this recipe...it just tasted like rice with lentils. I am going to try the one from Jerusalem one of these days, it has lots of different spices, hopefully it will be more flavorful.

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