Lentils with tahini and crispy onion (Adass bil tahineh w al basal) from Falastin: A Cookbook (page 126) by Sami Tamimi and Tara Wigley

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Notes about this recipe

  • Gilbatron on May 02, 2025

    I was a bit unhappy with the lentil after draining. They lost a lot of flavor. Next time I will cook them with less water and some aromatics mixed in until a bit mushy. No draining. They also absolutely need salt while cooking. It's not mentioned in the recipe. A mix of green lentils and puy lentils might also work for a chunkier experience. Great dip otherwise. I had some fantastic olive oil, the dip really helped the oil shine.

  • patioweather on October 17, 2022

    This worked out well for me. I used store bought French's onions, but it was still delicious. Without the extra step to make the onions, you can make it all in one pot.

  • jenburkholder on May 24, 2021

    We quite liked the flavor of this, but found the cooking method a bit fussy. Honestly, just cooking the lentils down further , not bothering with draining, would probably be just as good to my palate.

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