Gazan lentils with chard and tahini from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 151) by Yasmin Khan

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

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

  • jenburkholder on August 13, 2020

    I liked this, the flavor was different, but not the first day. It really needed a while to meld. If I make it again, I’ll do so a day in advance.

  • imaluckyducky on November 09, 2019

    3.5 stars. This is a good, creative use of the entire chard leaf and stalk. This recipe is successful in making the humble brown lentil into something tasty. However, this makes a LOT, and while good, the flavor isn't dynamic enough for me to feel compelled to keep eating multiple portions. On a spread this is an excellent accent. Will probably not make again without heavy adjustment of the seasoning.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.