Lentil stew with burnt aubergine, eggs, tahini and zehug from Honey & Co.: At Home: Middle Eastern Recipes from Our Kitchen (page 90) by Sarit Packer and Itamar Srulovich

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Notes about this recipe

  • Pimlicocook on April 12, 2023

    Made half recipe in my pressure cooker, sautéing onion, carrot and celery in olive oil before adding other ingredients and cooking at high pressure for 5 minutes (used 0.5l water but would reduce next time, perhaps to 350ml). Seasoned as per this recipe with cumin and garlic, and served with baby spinach stirred in, roasted aubergine and a drizzle of tahini sauce. Excellent veggie lunch!

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