Ayfer Ünsal's black lentil pilaf with greens from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 239) by Paula Wolfert

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

  • Eat Your Books

    Can substitute Egyptian lentils, French lentilles de Puy, or Calafornia Pardina lentils for whole masoor dal; sorrel for purslane; and Aleppo pepper for Near East pepper.

  • mcvl on June 05, 2015

    Several changes: no meat, no wheat (brown rice instead), yellow summer squash instead of purslane (good texture substitute) -- quite successful, would do it again this way. Probably good in the original as well.

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