I just made a HUGE batch of mujadara, which I love. I used Puy lentils, long-grain brown rice, and two large caramelized onions. I spiced it with small amounts of cumin and five spice powder. I made a cucumber mint yogurt sauce to accompany. Here are my questions:
1) What is the difference between cucumber raita and tzatziki?
2) How should I jazz up my leftovers?
3) How would you serve mujadara for a dinner party? I have done it once before with some great olives, homemade hummus, and pita. It's basically a peasant food - so how to make it seem fancy enough for a company dinner?
Updated 1 year ago | 0
Updated 2 years ago | 2
Updated 10 months ago | 7
Updated 3 months ago | 7
Updated 13 days ago | 17