Mujadara from Zahav: A World of Israeli Cooking (page 286) by Michael Solomonov and Steven Cook

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Seared chicken livers with caramelized onion tehina

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on July 01, 2018

    This recipe for mujadara calls for you to cook the spiced rice separately from the spiced lentils, which allows you to cook them both fully. (Big win - in past recipes I've made one always seems overcooked and one under.) That said, following the directions to cook the rice in the oven made the rice just a bit more al dente than I would have chosen. The lentils came out great, though. (I used green lentils, since I couldn't find beluga in the store...) All stirred together, this is absolutely fantastic, but I could also happily eat either of the two parts alone.

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