Mujadara, laban bikhiar and baba ganoush recipe
To make the pickled cucumbers, wash the cucumbers then slash two 1cm/½in vertical lines at the top and bottom of each cucumber, as this helps the pickling liquid to penetrate. Mix together the salt and 1 litre/1¾ pint water in a jug. Place the cucumbers and chillies vertically in a clear jar and press to fit in as many as you can. You want there to be as few gaps in the jar as possible so fill any large areas with garlic cloves. Add the salty water until everything is completely covered, then close the jar very tightly with a lid. Place in a dry, cool place out of the sun until the colour has changed from bright green to a muted pickle green. In summer this will take 10–15 days but in winter it can take 15–25 days.To make the mujadara, wash the lentils in a sieve until the water runs clear. Heat 75ml/2½fl oz oil in a saucepan over a medium–high heat, add the cumin seeds and toast for 1 minute. Turn down the heat a little, add the onion and cook for 8–10 minutes until softened and slightly caramelised. Add the lentils and 1 teaspoon salt, then add 1 teaspoon freshly ground black pepper, baharat and curry powder. Stir to toast and coat the lentils with the oil and spices. Add some water so it comes about 3cm/1¼in above the lentils, then cover with a lid and bring to the boil. Reduce to a bubbling simmer for 20 minutes until the lentils are almost cooked – you want the lentils to still be a little firm. Stir in the bulgur wheat and the remaining olive oil. If needed, top up the water, using boiling water, so it is still 3cm/1¼in above the lentils and bulgur. Cover with a lid and bring to the boil for 3–5 minutes, then take off the heat. Cover the whole saucepan with a clean tea towel and set aside for 30–45 minutes. Remove the tea towel and lid, break up the grains with a fork and season with salt and pepper. To make the baba ganoush, starting at the stalk, use a sharp knife to score lengthways from top to bottom all the way down on both sides of each aubergine. Don't go too far into the aubergine – about 5mm/¼in is fine. This will make it easier to scoop out the soft, cooked flesh.To char the aubergines in the oven, preheat the oven to 240C/220C Fan/Gas 9. Place the aubergines on a baking tray and roast for 30 minutes, turning them over as they cook. To char the aubergines over a flame (either on a hob or on a flame grill or barbecue), hold them carefully with flameproof tongs and keep turning them. The skins should be really blackened and charred and the aubergines almost collapsed. Each aubergine has its own shape, size and water content, but check inside the score line; when it is dark brown just inside, that means the middle is done. Remove from the heat and leave to cool a little.When it is cool enough to hold with your fingers, split each aubergine in half and, keeping one half back of each still in its skin, scoop out the flesh of the other halves into a food processor (discarding the skins on these halves). Add the reserved aubergine halves – including the skins – to the food processor with the lemon juice, garlic, cumin and salt and process until semi-smooth. The charred skin adds a really intense smoky flavour. Alternatively, you can finely chop the ingredients instead of processing, for a chunkier result. Mix through the tahini. Serve with a stack of flatbreads, drizzled with olive oil or with one of the topping suggestions opposite. To make the laban bikhiar, place the cucumber in a bowl, add the yoghurt, garlic, mint and salt and mix together. If the yogurt is sweet, add the lemon juice to taste.To serve, top the mujadara with the crispy onions. Top the baba ganoush with the pomegranate molasses, pomegranate seeds and a drizzle of olive oil. Serve the mujadara and baba ganoush with the laban bikhiar, pickled cucumbers and cherry tomatoes. To make the pickled cucumbers, wash the cucumbers then slash two 1cm/½in vertical lines at the top and bottom of each cucumber, as this helps the pickling liquid to penetrate. Mix together the salt and 1 litre/1¾ pint water in a jug. To make the pickled cucumbers, wash the cucumbers then slash two 1cm/½in vertical lines at the top and bottom of each cucumber, as this helps the pickling liquid to penetrate. Mix together the salt and 1 litre/1¾ pint water in a jug. Place the cucumbers and chillies vertically in a clear jar and press to fit in as many as you can. You want there to be as few gaps in the jar as possible so fill any large areas with garlic cloves. Place the cucumbers and chillies vertically in a clear jar and press to fit in as many as you can. You want there to be as few gaps in the jar as possible so fill any large areas with garlic cloves. Add the salty water until everything is completely covered, then close the jar very tightly with a lid. Place in a dry, cool place out of the sun until the colour has changed from bright green to a muted pickle green. In summer this will take 10–15 days but in winter it can take 15–25 days. Add the salty water until everything is completely covered, then close the jar very tightly with a lid. Place in a dry, cool place out of the sun until the colour has changed from bright green to a muted pickle green. In summer this will take 10–15 days but in winter it can take 15–25 days. To make the mujadara, wash the lentils in a sieve until the water runs clear. To make the mujadara, wash the lentils in a sieve until the water runs clear. Heat 75ml/2½fl oz oil in a saucepan over a medium–high heat, add the cumin seeds and toast for 1 minute. Turn down the heat a little, add the onion and cook for 8–10 minutes until softened and slightly caramelised. Add the lentils and 1 teaspoon salt, then add 1 teaspoon freshly ground black pepper, baharat and curry powder. Stir to toast and coat the lentils with the oil and spices. Heat 75ml/2½fl oz oil in a saucepan over a medium–high heat, add the cumin seeds and toast for 1 minute. Turn down the heat a little, add the onion and cook for 8–10 minutes until softened and slightly caramelised. Add the lentils and 1 teaspoon salt, then add 1 teaspoon freshly ground black pepper, baharat and curry powder. Stir to toast and coat the lentils with the oil and spices. Add some water so it comes about 3cm/1¼in above the lentils, then cover with a lid and bring to the boil. Reduce to a bubbling simmer for 20 minutes until the lentils are almost cooked – you want the lentils to still be a little firm. Stir in the bulgur wheat and the remaining olive oil. If needed, top up the water, using boiling water, so it is still 3cm/1¼in above the lentils and bulgur. Cover with a lid and bring to the boil for 3–5 minutes, then take off the heat. Cover the whole saucepan with a clean tea towel and set aside for 30–45 minutes. Remove the tea towel and lid, break up the grains with a fork and season with salt and pepper. Add some water so it comes about 3cm/1¼in above the lentils, then cover with a lid and bring to the boil. Reduce to a bubbling simmer for 20 minutes until the lentils are almost cooked – you want the lentils to still be a little firm. Stir in the bulgur wheat and the remaining olive oil. If needed, top up the water, using boiling water, so it is still 3cm/1¼in above the lentils and bulgur. Cover with a lid and bring to the boil for 3–5 minutes, then take off the heat. Cover the whole saucepan with a clean tea towel and set aside for 30–45 minutes. Remove the tea towel and lid, break up the grains with a fork and season with salt and pepper. To make the baba ganoush, starting at the stalk, use a sharp knife to score lengthways from top to bottom all the way down on both sides of each aubergine. Don't go too far into the aubergine – about 5mm/¼in is fine. This will make it easier to scoop out the soft, cooked flesh. To make the baba ganoush, starting at the stalk, use a sharp knife to score lengthways from top to bottom all the way down on both sides of each aubergine. Don't go too far into the aubergine – about 5mm/¼in is fine. This will make it easier to scoop out the soft, cooked flesh. To char the aubergines in the oven, preheat the oven to 240C/220C Fan/Gas 9. Place the aubergines on a baking tray and roast for 30 minutes, turning them over as they cook. To char the aubergines over a flame (either on a hob or on a flame grill or barbecue), hold them carefully with flameproof tongs and keep turning them. The skins should be really blackened and charred and the aubergines almost collapsed. Each aubergine has its own shape, size and water content, but check inside the score line; when it is dark brown just inside, that means the middle is done. Remove from the heat and leave to cool a little. To char the aubergines in the oven, preheat the oven to 240C/220C Fan/Gas 9. Place the aubergines on a baking tray and roast for 30 minutes, turning them over as they cook. To char the aubergines over a flame (either on a hob or on a flame grill or barbecue), hold them carefully with flameproof tongs and keep turning them. The skins should be really blackened and charred and the aubergines almost collapsed. Each aubergine has its own shape, size and water content, but check inside the score line; when it is dark brown just inside, that means the middle is done. Remove from the heat and leave to cool a little. When it is cool enough to hold with your fingers, split each aubergine in half and, keeping one half back of each still in its skin, scoop out the flesh of the other halves into a food processor (discarding the skins on these halves). Add the reserved aubergine halves – including the skins – to the food processor with the lemon juice, garlic, cumin and salt and process until semi-smooth. The charred skin adds a really intense smoky flavour. Alternatively, you can finely chop the ingredients instead of processing, for a chunkier result. Mix through the tahini. Serve with a stack of flatbreads, drizzled with olive oil or with one of the topping suggestions opposite. When it is cool enough to hold with your fingers, split each aubergine in half and, keeping one half back of each still in its skin, scoop out the flesh of the other halves into a food processor (discarding the skins on these halves). Add the reserved aubergine halves – including the skins – to the food processor with the lemon juice, garlic, cumin and salt and process until semi-smooth. The charred skin adds a really intense smoky flavour. Alternatively, you can finely chop the ingredients instead of processing, for a chunkier result. Mix through the tahini. Serve with a stack of flatbreads, drizzled with olive oil or with one of the topping suggestions opposite. To make the laban bikhiar, place the cucumber in a bowl, add the yoghurt, garlic, mint and salt and mix together. If the yogurt is sweet, add the lemon juice to taste. To make the laban bikhiar, place the cucumber in a bowl, add the yoghurt, garlic, mint and salt and mix together. If the yogurt is sweet, add the lemon juice to taste. To serve, top the mujadara with the crispy onions. Top the baba ganoush with the pomegranate molasses, pomegranate seeds and a drizzle of olive oil. Serve the mujadara and baba ganoush with the laban bikhiar, pickled cucumbers and cherry tomatoes. To serve, top the mujadara with the crispy onions. Top the baba ganoush with the pomegranate molasses, pomegranate seeds and a drizzle of olive oil. Serve the mujadara and baba ganoush with the laban bikhiar, pickled cucumbers and cherry tomatoes.