Mujaddarra from The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat (page 290) by America's Test Kitchen Editors

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Notes about this recipe

  • macfadden3 on December 22, 2023

    I love this recipe and make it often; it's so delicious! I usually don't bother with the onions or the yogurt sauce. While I'm sure they would be delicious, I'm usually in a hurry and it's plenty good without them.

  • Shewi128 on June 20, 2022

    Be careful to not burn your onions in oil at the end. They can overcook in a second. This recipe requires a lot of bowls/pans and little steps, but it's one of my favorite vegetarian/vegan meals. I don't bother making the yogurt.

  • jenburkholder on December 31, 2021

    Good, basic mujaddarra. Upped the spices just a hair and I think that was a good idea. We also used dairy yogurt (apologies, cows). Served with a salad of romaine and tomatoes.

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