Mujadra with salad & tahini

Name: Mujadra with salad & tahini
Yield: Dinner for 4 (or for 2, with leftovers for lunch the next day)
Cuisine: Asian
Ingredients: 3 Lebanese cucumbers or 1–1½ regular cucumbers; 5 sprigs of fresh parsley, picked and chopped; 5 sprigs of fresh mint, picked and chopped; a pinch of salt, plus more for sprinkling; juice of 1–2 lemons; 240 g tahini; 250 g Basmati rice (we like Tilda) or long-grain Persian rice; 1 litre cold water; 150 g lentils (we favour Puy, but other green ones work well too); ½ tsp freshly ground black pepper; vegetable oil, for frying; 3 tbsp olive oil; 2–3 onions, peeled, halved and sliced (about 400g); a knob of butter (about 25g); 3 tomatoes; 1 tbsp flour; 2–3 long banana shallots, peeled and cut into little rings; 2 tbsp olive oil; 1 tsp + ½ tsp salt; ½ tsp salt; a pinch of pepper

Preparation info

Dinner for
4
(or for 2, with leftovers for lunch the next day)

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

This is a perfect dinner and needs nothing else, but you could easily add some roasted meat or fish if you wanted to (this works particularly well with lamb chops or kofta).

Ingredients

For the lentil rice

2 tbsp olive oil
2–3 onions, peeled, halved and sliced (about 400g)
1 t

Asia
Israel
Turkey
Main course
Lunch
Dinner
Vegetarian
Mediterranean

Method

Put the oil, onions and 1 teaspoon of salt in a small frying pan and fry for about 15–20 minutes on a gentle heat until the onions start to go golden. In the meantime set a saucepan containing the water and lentils on a high heat and bring to the boil. Then set a timer for 10 minutes and leave the lentils to cook – do not turn down the heat.

Once the onions are caramelised, add the rice