Mujadara (Lentils and Rice with Caramelized Onions)
Mujaddara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish!
Updated by Kathryne Taylor on August 30, 2024
Are you familiar with mujadara? It’s a beautiful dish layered with lentils and rice at the bottom, followed by caramelized onions (the more, the better), and hopefully a couple of creamy or spicy sauces on the side. It’s one of my favorite items to order at Middle Eastern restaurants, and this recipe tastes just like it.
Mujadara is served across the Middle East in various forms and goes by differing names, depending on where you are. It has many spelling variations: mujadarra, mujadarah, majadra, mejadra, moujadara, mudardara, and megadarra.
Mujadara is a seriously inexpensive vegetarian meal that would make a statement at your next get-together.
It’s also special diet-friendly, since it’s gluten free and easily vegan/dairy free (simply serve hummus or tahini sauce on the side instead of yogurt).
Lastly, mujadara is fun to make! Want to learn how?
I’ve been wanting to master this recipe for quite a while. When the March-April issue of Milk Street arrived in my mailbox with mujaddara on the cover, it seemed like a sign. I got really excited when I read that their recipe cooks both the rice and the lentils in the same pot—genius.
For my version, I started with Milk Street’s recipe and made several changes to suit my own preferences and make the recipe a little more nutritious. I substituted brown rice for the white rice, which was simple once I adjusted the cooking times. Brown rice makes this mujadarra recipe extra hearty and flavorful.
I also cooked my onions in extra-virgin olive oil instead of peanut oil, and it worked great. Finally, I added more fresh herbs to liven up the finished dish.
How to Cook Mujaddara
Here’s what you should know before you get started:
This mujaddara recipe is awesome because you can cook the rice and lentils in the same pot! The trick is to let the rice cook for about 10 minutes before adding the lentils. This easy cooking method is a game changer, and I’m sure you’ll see it again soon.
While the lentils and rice simmer, you’ll start caramelizing the onions. Whether you want soft caramelized onions (shown in photos) or more crispy caramelized onions (more traditional), your mujaddara will turn out great.
For softer onions, just reduce the heat to medium-low after 10 minutes at medium-high. For more crisp onions, leave the heat at medium-high the whole time and stir minimally, just every few minutes when the onions are starting to brown. With either method, cook until the onions are deeply caramelized and loaded with flavor. You can’t go wrong!
Once your components are done, spread them across a large serving platter. Serve with a bowl of yogurt on the side. Its creamy, rich texture and tangy flavor unites the pilaf and onions.
I also love serving my mujaddara with a fresh and spicy sauce, such as shatta (shown in photos) or zhoug. Those are both made with jalapeños and fresh herbs. Store-bought chili-garlic sauce is a good option, too. If you want a more mild flavor boost, try a handful of sliced cherry tomatoes.
Watch How to Make Mujadara
Important Notes & Tips
This recipe is designed for specific, easy-to-find varieties of rice and lentils.
If you choose a different variety, you will need to adjust the cooking times and method. The easiest workaround is to cook the lentils and rice separately until tender, drain well, then stir them together.
This recipe is written for brown basmati rice, not white rice, not quick-cooking rice. Any type of regular-cooking brown rice will theoretically work, but brown basmati rice is most traditional. If you want to use white basmati rice, you’ll find guidance in the recipe notes. Otherwise, you’ll want to cook your preferred variety of rice separately.
It is also designed for standard, uncooked brown or green lentils (not canned lentils or red/yellow/black beluga/French green lentils). Want to substitute canned lentils? You can—rinse and drain two cans of lentils and stir them into the cooked rice. Want to substitute another variety of lentil? Your best bet would be to cook it separately and stir it into the cooked rice. Here’s my guide to cooking lentils.
Wondering what to serve with your mujaddara? I’ve got you covered:
- Fattoush Salad, or a simple green salad topped with Fresh Mint Dressing
- Ultra Creamy Hummus, Baba Ganoush and/or Tahini Sauce
- Crispy Baked Falafel
- Mediterranean Tomato & Feta Dip
View all Mediterranean recipes here or read my guide to cooking lentils if you’re interested in incorporating more lentils in your diet.
Please let me know how your mujaddara turns out in the comments! I hope you absolutely love it.
Mujadara (Lentils and Rice with Caramelized Onions)
Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It’s a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Recipe yields 4 generous servings.
Ingredients
- 4 medium cloves garlic, smashed and peeled
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 ¾ teaspoons fine sea salt, divided
- Freshly ground black pepper
- 5 cups water
- 1 cup brown* basmati rice (regular, not quick-cooking), rinsed and drained
- 1 cup regular brown or green lentils**, picked over for debris, rinsed and drained
- ⅓ cup extra-virgin olive oil
- 2 medium-to-large yellow onions, halved and thinly sliced
- ½ cup thinly sliced green onions (from 1 bunch), divided
- ½ cup chopped fresh cilantro or flat-leaf parsley, divided
- Plain whole-milk or Greek yogurt, for serving
- Spicy sauce, for serving (optional): shatta or zhoug or store-bought chili-garlic sauce or even sriracha
Instructions
- In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 ½ teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
- Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
- Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
- Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it’s warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
- Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
- Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining ¼ teaspoon salt over the onions. They’ll crisp up as they cool.
- When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
- Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about ¾ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
- Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.
Notes
Recipe adapted from Milk Street.
*Brown rice notes: This recipe is specifically designed for regular (not quick-cooking) brown rice. Any variety of regular brown rice will theoretically work, though basmati is the most traditional choice. You can find brown basmati rice (Lundberg brand) at most well-stocked grocery stores, or you can buy it at Trader Joe’s (they sell both regular and quick-cooking brown basmati, so be sure to buy the regular).
*To make this recipe with white basmati rice instead: Cook the lentils in the boiling water first for about 10 minutes (until somewhat softened on the outside/still firm in the middle), then add the rice and cook until both lentils and rice are tender, about 25 minutes.
**Lentil notes: You want to use standard-issue uncooked brown or green lentils, not red or yellow lentils or fancy French green or black beluga lentils or canned lentils. Those all have different cooking times, which won’t work with these instructions. If you want to use a different type of lentil for this recipe, cook it in a separate pot from the rice, then stir them together before serving (canned lentils would simply need to be rinsed and drained before using).
Make it dairy free/vegan: This is easy! Replace the yogurt with something similarly creamy and tangy, like classic hummus or tahini sauce.
Prepare in advance: This recipe is a great candidate for making ahead. You could gently reheat the lentil and rice mixture and onions (reserve fresh herbs for the end), or just let it warm to room temperature.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Holy moly this was incredible! I have to be honest, I wasn’t that excited to try this because I don’t like lentils that much, but I’m trying to eat less meat, and your recipes are generally winners, so I decided to try it. I only made half a recipe because I was so sure it would be just OK… and now I am so wishing I’d made a whole recipe! Wow! This was just absolutely out of this world. I prepared some chicken with it for hubby, who gets grumpy with too many meatless meals, and after two bites, he said, “This doesn’t even need chicken.” So in a nutshell, outstanding! Thank you!
I’m glad you tried it and loved it! Thank you for your honest comment, Liz. I appreciate your review.
I love this recipe! Love the fresh herbs and the one pot idea. My husband is a carnivore but he will devour this recipe any night. Have tried other versions but yours is the most delicious so thanks
I only had red lentils to use, so I tried them out. As they were cooking, I then saw a comment where one person said hers came out way too mushy. That’s what happened with mine. Maybe you could add the red lentils as a warning where you list not to use the French green or black beluga? Even though I had a mushy texture, the flavors were fantastic. I was worried about using so much cumin, but it was really unique (to my normal American palette) in a very enjoyable way.
She does discourage the use of red lentils, in the same sentence that mention French and black lentils.
We loved this! Delicious on its own but I also made shatta and that was also amazing!
Yes, shatta is so good with this! Thank you for your review, Marietta!
Mmmmmmm. This was tasty! I thought it was way too salty but everyone else in my house disagrees. I must have become sensitive to salt. I will be making this again! The carmelized onions are the key! I think I will try your zhoug sauce with it next time. Thanks for the recipe!
Hi Jen! Thank you for sharing. You can adjust the salt as needed. I appreciate you taking the time to comment and review!
Taste wise this recipe is great, texture wise… no. I followed everything in the recipe and it turned out so mushy. I was surprised by how much water was required but figured I’d go with it. I was left with so much water left over. Really disappointed. Next time will use probably 2 cups less water and cook for shorter time
I kept coming back to this recipe when browsing but have not been bold enough to try it until this weekend…it was easier than I thought it would be and DELISH!!! So glad I finally tried it!!
Lovely! I added a dash of turmeric to round it off.
I have brown jasmine rice or white basmati. I saw your cooking adjustments for the white basmati. Would you still recommend that over the brown jasmine?
Hi! I would use what I suggest in the recipe or alternative. Otherwise, your cooking time will vary and I’m not sure exactly how much to get the rice and lentils just right.
You add the lentils and cook for 10 minutes before adding the rice, not the other way around.
Hello, this worked for me when I tested it several times. If you have a different method that works, great!
This is what I was thinking too! My rice turned out like total mush. I kept re-reading the recipe because I was surprised it said to cook the rice for so long. Seasoning is lovely but I’ll definitely reverse the cooking times in future.
Maybe this issue here is that you’re using white rice instead of brown. Brown will typically take quite a bit longer to cook – I’ve made this recipe several times with brown rice, and mine always comes out great!!
LOVE this one, Kate! I served to my meat-loving Texas family last night, and while they were all skeptical when I brought home lentils from the grocery store, it was a HIT! So fun to enjoy together. Thank you!!!
Hi Kate,
Quick question, do you use the split lentils or the whole ones, I’m in India and we have both. Can’t figure out which one to use.
Hi, sorry for my delay! You want to use standard-issue uncooked brown or green lentils, which I believe aren’t split.
Hi Kate,
I love mujadarra, and I LOVE all your recipes: you have brought them all to perfection. Everybody is requesting “my” hommos recipe (YOURS, really :-). I am curious: why do you recommend basmati rice? I have short brown rice, which is why I ask. Thank you so much for this wonderful blog. You are the best!
Hi Regine! Basmati is more traditional to this dish. You could try short, but it may not need as long to cook.
Thanks for the comment, Kate! This came right on time: I am just heading to the health food store to buy ingredients for this and shatta!
Also, I find that when I print your recipes, I have a bunch of pages that I recycle (typically about nutritional info, etc.): would it be possible to only print the recipes proper?
Once again, I find your blog incredible: everything works to perfection. A big THANK YOU!
I’ll come back here after I have made the mujadarah, to give it stars.
Hi Regine! Do you use the print button? If the nutritional information still populates and you don’t want to print this, you can always select the pages you want to print in your printer preferences. Thank you for your comment! I’m happy you love this recipe.
Loved this recipe but it was a tad too salty for me. I’ve never had Mujadara before, so perhaps that’s just the way it typically tastes. Very flavorful and great with greek yogurt and zhoug sauce.
Hi Juliana, you can always adjust the salt to your tastes. Thanks for sharing!
What does divided mean?
Hi! You will use parts of it through out the instructions. Just follow the instructions on the amounts and when to add. Does that help?
Please disregard my previous message. I answered the question for myself (duh), and will immediately review episodes of “School House Rock” because reading comprehension is fundamental. Great Recipe!
I’m glad it makes sense now, Stephen!
Ohhh, this was so good! :) I made it exactly as you said…except that I accidentally added the lentils to the pot first instead of the rice. I’m happy to report that we were no worse for the wear, but next time I’ll know better. ;) I served it with some Greek yogurt mixed with Sriracha and it was amazing! Thank you for all of your wonderful recipes, Kate!
Ok, good to hear Nicole!
Hello, I’m always confused with recipes that ask for green onions. Do they typically just want the white bulb or the green part. When something says 1 tablespoon of green onions I’m always confused ;) I’m assuming this recipes wants the whole thing?
Hi Rae! That’s a good question. For my recipes, at least, you can use both green and white parts unless specified otherwise. Hope that helps!
Absolutely love this recipe! So simple and delicious! Followed it without making any changes, and it came out perfect. Will definitely be making this a lot in the future!
Thank you for your comment and review, Rachel!
I made Mujadara tonight & it was delicious! My husband couldn’t stop eating it! He’s a meat potatoes guy but was very happy with this and kept saying good it was and how he could eat this every week. I am trying to eat more veggies & Whole Foods while cutting out meat & diary. Cookie + Kate have the best recipes, thank you for your help toward better & more tasty meals.
Laurel
Love, love, love it! Thank you!
You’re welcome, Lori! I’m happy you enjoyed it.
This was such a perfect dinner on a cold, rainy day! My husband loved it too! Another win Kate!
Thank you, Laurie!
So delicious. I reduced the cumin, because I wasn’t feeling brave, and cut the salt in half for my own dietary restrictions. Served with Joseph’s whole wheat pita, plain greek yogurt and diced cherry tomatoes for an easy weeknight meal. Next time I’ll double the onions. One last note – your instructions on how to caramelize the onions without burning were spot on. I just kept setting my timer for 3 minutes. In the past I’ve tried to do them too fast at too high a temp, so thanks for that.
This was amazing and is going be in the permanent rotation. I doubled the onions because they are the best part. Salty, crunchy oniony goodness nom nom nom
Wonderful, Dani! Thank you for sharing.
This was delicious! I served with nonfat greek yoghurt, sweet chili sauce, and half an avocado and it was fantastic. Thanks always for the amazing recipes!
Thanks for sharing how you had this, Jackie! I appreciate your review.
Thank you Kathryn, I tried this recepi and it turned out pretty great! It’s simple and it’s the Crispy onions that make all the fabulous different. I wanted to know if it’s okay to cook the rice and lentils in vegetable broth instead of water, is there anything I need to be aware of before I try this option?
Hi Nisha, so glad to hear it! I believe you could cook the rice and lentils in vegetable broth, no problem. Since broth is salty, you’ll just want to reduce the salt.
I found the 5 cups of liquid far too much—by the time the liquid was no longer visible (even after taking the lid off and cranking the heat), everything was complete mush. Tasted good, but texture was awful. In retrospect, 5 cups of water is way too much for two cups of rice/lentils.
Traditionally, this is mushy and you eat it with raw veggies and scoop it with pita.
Traditionally, this is mushy and you eat it with raw veggies and scoop it with pita
This mujadara recipe is amazing! I followed the directions exactly and it turned out wonderfully. My entire family devoured it, commenting on the perfectly cooked rice and lentils and the flavorful carmelized onions. My dad said he could eat meatless if all vegetarian entrees tasted this good.
I made the shatta as a condiment (as you suggested) and it was a wonderful addition. The only change I would suggest for the shatta is to add less raw garlic (One clove instead of two) because the garlic flavor was overpowering.
Thank you for such a delicious recipe, Kate!
Followed the recipe, ended up with rice mush and uncooked lentils. Threw it in the garbage. Honestly dont know how anybody got this to turn out not mushy. Should have followed my gut on this one.
Traditionally, this is mushy and you eat it with raw veggies and scoop it with pita.
This is just freaking amazing and so simple to make! I was able to blend up my morning smoothie while it cooked up and then took a bite and had to force myself to stop, since this is for dinner later! Thank you.
Sorry if I am being dense but are these dried lentils or can I use a can?
Hey Carrie, this recipe is designed for dry lentils—you could however stir rinsed and drained canned lentils into the warm rice, though. You’d need two cans’ worth (total 3 cups cooked lentils).
I’ve made this twice and it’s ridiculously good! Do not hesitate to make it! I doubled the recipe this time since there were no leftovers the first time:) Yum!
That’s a lot of sodium per serving! We’re supposed to get 1500-2300 mg per day (1500 mg is the ideal but they mention the higher limit for salt overuse by mainstream Americans). The worst source is usually fast food, junk food, convenience foods, not homemade. I’ll adjust to taste, of course! Other than that observation, it sounds delicious, complex, fast, cheap, lots of textures, flavors. I’ve been vegetarian since 1972, and back in the 70s discovered Indian “kitchardee,” which is the staple of lentils and rice cooked together. Must’ve been shared as people and merchants traveled, all in the same area. The carmelized onions transform this, reminds me of the “chaunk” fried toppings Hindus make. There’s lots of protein. I’ll be adapting it to suit me, just as you did. The only reason I gave it four stars rather than five (don’t laugh) is the salt, and that the smell of fried onions always lingers in my house for days! LOL! Thanks for reproducing it for us, Kate. And thank you for all your recipes… I was originally directed to your website through Huff Post, long ago, so your name was familiar to me. This would be a good recipe to introduce omnivores to vegetarianism.
This was so delicious! I was a little nervous with some of the comments about it being bland so I used 4 cups of water and 1 cup of vegetable broth and added about a teaspoon of onion powder, all of which probably wasn’t necessary. I took it to a potluck and everyone wants the recipe! I had the shatta and yogurt for additional toppings, WOW! SO good! Will definitely be making this again, thank you!
Made this last night, was amazing with your zhoug recipe and greek yogurt on top.
My grocery was out of regular green lentils, so I bought sprouted ones, which said they needed only 5 mins cooking time, so added them later in the brown rice cooking process. For me, they needed 8 mins simmer before turning off the burner to be the perfect consistency–before that, they were too al dente.
Thanks for another fantastic vegetarian recipe (from omnivore)!
I made this exactly as written. It turned out good. The only issue I had was that the water was absorbed before the lentils were completely done, but I allowed the pot to rest with the tea towel covering it along with the pot lid sitting firmly on top and it all worked out. Now my personal opinion is that there was too much pepper and not enough salt but that falls in seasoning preference. I think this is a great recipe and will make it again.
I’m glad you enjoyed it! I’m glad it all worked out! The simmer could have been too much.
Made this recipe just now and I LOVE IT. Easy, not super time consuming, and delicious flavours. I used an Indian lime pickle as my spicy sauce and greek yogurt on the side. Looking forward to having the leftovers for lunch this week at work. Definitely going to be a staple recipe for me! Thank you for sharing this with us, Kate :)
You’re welcome, Susan!
This was amazing – but I was bad, and disobeyed and used french green (puy) lentils, still, I was mindful of your note, I put it in at the same time as the rice, total they cooked together about 35 minutes – I also used your recipe for Zhoug and topped it with that and I think I just found my new favourite meal!
I’m happy you still enjoyed it, Nicole!
I followed the recipe to make enough for a party of 12. I tripled the recipe as listed under 3x. Too much water. It turned out like a tasty soup! Mjaddara that I’m used to eating at a local Lebanese restaurant is more like a rice salad.
Hi Su! I’m glad you liked how yours turned out. The rice/lentils should not have been soupy—it’s important to drain off any excess water in step 7. Hope your next batch turns out perfectly!
I love Mujaddara and I’ve loved Cookie and Kate recipes.
I gave this a 4/5 for a few reasons. Overall, it was quite good, as per usual :) But I did use only a fraction of the recommended salt after reading the comments and I’m glad I opted for that route. Additionally, I will certainly double the amount of onions next time.
Thanks for all of your yummy recipes! PS Love the cookbook, I recommend it to all of my veggie friends.
I only had black lentils. To avoid any cooking time calamities (as the recipe warns), I cooked my black lentils separately as per package instructions and then mixed them into the rice once both were fully (and separately) cooked. I really don’t like lentils, but enjoyed this a lot!
Using a mandolin to thinly slice the onions also was a handy shortcut!
I love your website and plan on trying a lot of recipes during this time when the whole world is shut down. This was amazing, authentic and flavorful!!
Thank you, Jocie! I hope the blog is a great place for you to enjoy great food while this is going on. Check-out my pantry round-up too, if you are needing other ideas/suggestions!
I just made this and it was delicious. I made half the recipe and I will definitely be making the entire recipe next time. I am not a vegetarian but I feel like if I could eat something this yummy and filling regularly I could forget eating meat.
I’m happy you loved it! It’s a very filling and delicious meal, Em.
I’ll give you a secret. If you have arrow root on hand, add about a teaspoon to the sliced onions and toss them to coat. They will fry up faster and darker/crispier. Still gluten free.
Yes arrowroot or corn starch will make it crispy
This was delicious! I didn’t follow the recipe exactly, but your instructions for caramelizing the onions and for the proportion of rice, lentils, and onions were really helpful! Saving this one :)
So I’m stuck in the house, and all I have for rice is boil-in-a-bag white basmati, or white arborio rice. Can I use one of them, and how would I adjust? Thank you!
Hi Nicole! So, I’d cook either of those rice options separately from the lentils, then combine them. Should work well!
This sounds quite a bit like Koshari (Kushari), which I thoroughly enjoyed in Cairo oh-so-many years ago. Is it similar?
Hi Rebecca, yes! I’ve enjoyed a dish by that name at a local Mediterranean restaurant, and their version, at least, is quite similar.
This recipe looks amazing! Question, we bought organic, canned lentils (brand Westbrae) at Whole Foods. Can I use them in this recipe? At what point would I put them in? Thank you!
Hi Karen, you can. I would suggest adding them in once the rice is cooked. They may not be as flavorful, but should be ok.
Thanks for your quick reply. It was fabulous! Added a 1/2 teaspoon of Vegetable Better Than Bouillon and some mushrooms just because I had them on hand.
Loved this recipe. I didn’t have green onions and used brown Jasmine Rice, because it’s what I had on hand. I mixed in parsley and topped it with sriracha.Yum!!!
Wonderful, Rita!
Comfort food on a cold and rainy PNW day during restrictions! I haven’t been to the grocery store for 2 weeks but had everything on hand to make this. I substituted Chives and Moroccan mint for green onions. Used yogurt and sriracha. Can’t wait to make zhoug! Love this!
Thank you for sharing, Mary! I’m happy this is one you can enjoy right now. I appreciate your review.
Any advice if you’re using an electric rice cooker? After googling whether lentils and rice could be cooked at the same time in one it sounds like it would be ok to throw them in together, but what I’m reading here suggests no?
I don’t, sorry! If your specific cooker has instructions for both, I would suggest looking at those and seeing if they are similar time, liquid measurements, etc.
I made this for the first time last Friday (Lenten dish). My son hates lentils. My wife hates onions. Both my wife and son had two helpings. My son’s only comment was, “This is really good, but it could use some meat.” This recipe is a keeper!!
Note: I used Italian Parsley over the top. I used kefir instead of yogurt, and Sriracha sauce instead of the sauce that Cookie and Kate recommend. I served it with Navajo fry bread, since we couldn’t get yeast due to the panic.
Hi Oz! I’m really happy to hear that. Thanks for sharing how much you love this one and that your picky eaters could enjoy it too.
This was way too much water! It turned into mush/porridge. Very disappointing.
This is a great recipe for Mujadara! I couldn’t find the recipe I’d used previously, but this will be my new go-to! I’m definitely making the Zhoug to go with it next time. Thanks for another winner!
Hi! I made this last night for the first time and it was delicious! I kept it vegan and used some home made hummus as a topping. The hummus recipe is from Cook’s Illustrated called Ultra Creamy Hummus. One of my sons is vegan and I’m always looking for new recipes. Thanks for sharing!
Danette Harlow
Thank you Kate!
Another winner! We used coriander chutney, Thai chili garlic, and yogurt as our sauces.
After this one, I bought your cookbook.
Wonderful, Karen! I hope you love the cookbook, too :)