Lentil Kibbeh Pie is a vegan riff on Yotam Ottolenghi’s delicious Open Kibbeh from his cookbook, Jerusalem. This layered, savory open pie is easy to make by baking layers of bulgar wheat, seasoned lentils, mushrooms and sumac-spiked tahini sauce. Full of herbs and warm spices, too. It is a perfect for dinner, to snack on, …
