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Mejadra (Spiced lentils and rice)

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One pound GF Vegetarian
There is always lots of praise of Yotam Ottolenghi’s Plenty series of cookbooks, but my favorite of his is Jerusalem. The photographs of the city and its relationship to food are stunning, and his takes on Middle Eastern classics work everytime. This is Israeli comfort food at it’s simplest: rice and lentils are cooked as a pilaf with plenty of toasted spices, and comes with a deluge of fried onions. Works equally well warm or part of a mezze table at room temperature.

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