Tagliatelle with herbed lentils (Harak osbao) from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 212) by Yasmin Khan

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for sunflower oil.

  • et12 on September 06, 2024

    We thought this was really nice with the flavours building in complexity as you ate more and more. I especially liked the combination of pomegranate seeds and toasted pine nuts.

  • Prim on November 01, 2021

    I made this last night and everyone thought it was excellent. I doubled the cumin and garlic cloves. Will make again.

  • Shelmar on August 21, 2021

    A mediocre lentil dish, with pasta. I am not a fan, not flavorful enough, which seems unbelievable with 2.75 cups of chopped herbs, 3 cloves of garlic, cumin, and pomegranate molasses. I do not understand how it turned out so unappetizing.

  • MOSteen on August 20, 2021

    This is a weird recipe. I think it would work better as a salad, and leaving out the pasta. Could work as a dish for vegans.

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