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Mujadara with crispy onions, pickled cucumbers, laban bikhiar and baba ganoush
Fruit and vegetables
8–10 baby
cucumbers
5–10
chillies
4–6 peeled
garlic
cloves
1 large
onion
, finely chopped
shop-bought crispy
onions
, to serve
3 large
aubergines
1
lemon
, juice only
4 confit
garlic
cloves
50g/1¾oz
pomegranate
seeds, to serve
½
cucumber
, grated
2
garlic
cloves, finely grated or smashed to a paste
2 tbsp dried
mint
½
lemon
, juice only (optional)
cherry tomatoes
, chopped
Tins, packets and jars
200g/7oz dried
brown lentils
200g/7oz coarse
bulgur wheat
100g/3½oz
tahini
Cooking ingredients
2 tbsp
rock salt
100ml/3½fl oz extra virgin
olive oil
1 tbsp
cumin
seeds
1 tsp baharat
1 tsp mild Madras
curry powder
salt and freshly ground
black pepper
1 tsp ground
cumin
1 tsp
salt
1 tbsp
pomegranate molasses
, to serve
2 tbsp
olive oil
, to serve
large pinch
sea salt
flakes
Dairy, eggs and chilled
350g/12oz Greek-style
yoghurt
(get the best-quality sour
yoghurt
, not too sweet)
Back to recipe
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