↓ Servings ↓
Serves 2-3 ($7.00-$11.50 per serving)
↓ PDP Description ↓
The Dish: The most comforting of middle eastern family meals - they say in the eastern Arab lands of its origin that “a hungry man would sell his soul for a dish of mujaddara.”
↓ Menu Description ↓
↓ Serve With ↓
Labne or yogurt, cilantro and/or mint (rough chopped), green salad...and more caramelized onions.
↓ Ingredients ↓
Vegetarian: Water, Cauliflower, Parsnip, Radicchio, Yellow Onion, Rice, Carrot, Lentils, Red Onion, Leek, Ginger, Sunflower Oil, Garlic, Butter, Extra Virgin Olive Oil, Cilantro, Salt, Pomegranate Molasses, Sherry Vinegar, Parsley, Preserved Lemon, Chile Flakes, Turmeric, Coriander, Cumin, Black Pepper, Thyme, Cinnamon, Allspice. With Lamb: Cauliflower, Lamb, Water, Parsnip, Radicchio, Yellow Onion, Rice, Carrot, Lentils, Chicken Stock (Water, Chicken, Onion, Celery, Carrot, Parsley, Thyme, Bay Leaf, Black Pepper), Red Onion, Leek, Extra Virgin Olive Oil, Ginger, Sunflower Oil, Garlic, Butter, Cilantro, Salt, Pomegranate Molasses, Sherry Vinegar, Parsley, Preserved Lemon, Chile Flakes, Turmeric, Coriander, Cumin, Black Pepper, Thyme, Cinnamon, Allspice.
↓ How to Prepare ↓
Remove plastic packaging. Drizzle top of dish with a splash of olive oil. Bake dish on a sheet pan in preheated 400° oven for 50-60 minutes, until heated through and vegetables are nicely browned. Let cool 10 minutes before serving.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we love to add parsley for flavor. Wash, dry well, and discard the scallion roots and cilantro stems. Thinly slice scallions on a bias and sprinkle on top before serving.
↓ Serve With 2 ↓
Green Salad
We love to use seasonal leafy greens from the farmers market for a simple side salad. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt & pepper.
↓ Serve With 3 ↓
Labne
A dollop of labne is a great way to add some tart contrast and creaminess to round out this dish. We use sour cream, labne, Mexican crema, Greek yogurt interchangeably. Whatever you have on hand will compliment the dish just fine.
↓ Servings ↓
Serves 2-3 ($7.00-$11.50 per serving)
↓ PDP Description ↓
The Dish: The most comforting of middle eastern family meals - they say in the eastern Arab lands of its origin that “a hungry man would sell his soul for a dish of mujaddara.”
↓ Menu Description ↓
↓ Serve With ↓
Labne or yogurt, cilantro and/or mint (rough chopped), green salad...and more caramelized onions.
↓ Ingredients ↓
Vegetarian: Water, Cauliflower, Parsnip, Radicchio, Yellow Onion, Rice, Carrot, Lentils, Red Onion, Leek, Ginger, Sunflower Oil, Garlic, Butter, Extra Virgin Olive Oil, Cilantro, Salt, Pomegranate Molasses, Sherry Vinegar, Parsley, Preserved Lemon, Chile Flakes, Turmeric, Coriander, Cumin, Black Pepper, Thyme, Cinnamon, Allspice. With Lamb: Cauliflower, Lamb, Water, Parsnip, Radicchio, Yellow Onion, Rice, Carrot, Lentils, Chicken Stock (Water, Chicken, Onion, Celery, Carrot, Parsley, Thyme, Bay Leaf, Black Pepper), Red Onion, Leek, Extra Virgin Olive Oil, Ginger, Sunflower Oil, Garlic, Butter, Cilantro, Salt, Pomegranate Molasses, Sherry Vinegar, Parsley, Preserved Lemon, Chile Flakes, Turmeric, Coriander, Cumin, Black Pepper, Thyme, Cinnamon, Allspice.
↓ How to Prepare ↓
Remove plastic packaging. Drizzle top of dish with a splash of olive oil. Bake dish on a sheet pan in preheated 400° oven for 50-60 minutes, until heated through and vegetables are nicely browned. Let cool 10 minutes before serving.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we love to add parsley for flavor. Wash, dry well, and discard the scallion roots and cilantro stems. Thinly slice scallions on a bias and sprinkle on top before serving.
↓ Serve With 2 ↓
Green Salad
We love to use seasonal leafy greens from the farmers market for a simple side salad. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt & pepper.
↓ Serve With 3 ↓
Labne
A dollop of labne is a great way to add some tart contrast and creaminess to round out this dish. We use sour cream, labne, Mexican crema, Greek yogurt interchangeably. Whatever you have on hand will compliment the dish just fine.
↓ Servings ↓
Serves 2-3 ($7.00-$11.50 per serving)
↓ PDP Description ↓
The Dish: The most comforting of middle eastern family meals - they say in the eastern Arab lands of its origin that “a hungry man would sell his soul for a dish of mujaddara.”
↓ Menu Description ↓
↓ Serve With ↓
Labne or yogurt, cilantro and/or mint (rough chopped), green salad...and more caramelized onions.
↓ Ingredients ↓
Vegetarian: Water, Cauliflower, Parsnip, Radicchio, Yellow Onion, Rice, Carrot, Lentils, Red Onion, Leek, Ginger, Sunflower Oil, Garlic, Butter, Extra Virgin Olive Oil, Cilantro, Salt, Pomegranate Molasses, Sherry Vinegar, Parsley, Preserved Lemon, Chile Flakes, Turmeric, Coriander, Cumin, Black Pepper, Thyme, Cinnamon, Allspice. With Lamb: Cauliflower, Lamb, Water, Parsnip, Radicchio, Yellow Onion, Rice, Carrot, Lentils, Chicken Stock (Water, Chicken, Onion, Celery, Carrot, Parsley, Thyme, Bay Leaf, Black Pepper), Red Onion, Leek, Extra Virgin Olive Oil, Ginger, Sunflower Oil, Garlic, Butter, Cilantro, Salt, Pomegranate Molasses, Sherry Vinegar, Parsley, Preserved Lemon, Chile Flakes, Turmeric, Coriander, Cumin, Black Pepper, Thyme, Cinnamon, Allspice.
↓ How to Prepare ↓
Remove plastic packaging. Drizzle top of dish with a splash of olive oil. Bake dish on a sheet pan in preheated 400° oven for 50-60 minutes, until heated through and vegetables are nicely browned. Let cool 10 minutes before serving.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we love to add parsley for flavor. Wash, dry well, and discard the scallion roots and cilantro stems. Thinly slice scallions on a bias and sprinkle on top before serving.
↓ Serve With 2 ↓
Green Salad
We love to use seasonal leafy greens from the farmers market for a simple side salad. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt & pepper.
↓ Serve With 3 ↓
Labne
A dollop of labne is a great way to add some tart contrast and creaminess to round out this dish. We use sour cream, labne, Mexican crema, Greek yogurt interchangeably. Whatever you have on hand will compliment the dish just fine.
