35. Recipe: Mjadara
Description
This article is from the Lebanon FAQ, by Alaa Dakroub dakroub@leb.net with numerous contributions by others.
35. Recipe: Mjadara
Ingredients:
1 cup of lentil (the orange-colored type that you can find in health stores
international stores and even some groceries)
4 cups of water
1/2 cup of rice
1 huge onion
pepper and salt to taste (a couple of pinches should do)
Chop the onion and fry with some oil until moderately brown. Place the rice
lentil and water in a pot, add the salt and pepper and the onion and bring to
a boil. After the mixture reaches the boiling point, reduce temperature to
low, cover the pot, and let simmer for 20-40 minutes. I like the mjadra to
have a pudding consistency. So uncover the pot 30 minutes after letting it
simmer to check if the pudding consistency has been reached. If the thick
pudding consistency was not achieved, then cover the pot again and let simmer
for 10 minutes. Keep checking until the pudding consistency has been achieved.
At this point, pour content in deep dishes and let cool in room temperature.
When cooled, the mjadra will become firm. Get a small white onion, cut it in
quarters and place in saucer w/ cold water. Heat some Lebanese bread. And...
sahtein...
Hint: it takes me a couple of times before I fully achieve the desired flavor
when I cook. My first time around is usually experimental, though I learn from
it in order to perfect the dish the second time around. My latest experiment
was Mloukhieh. That was rather complicated but it turned out delicious!!
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