| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Arab |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Lentils |
| 1/3 |
c |
Rice |
| 1 |
c |
Chopped onion |
| 3/4 |
c |
Olive oil |
| 1 |
ts |
Salt |
INSTRUCTIONS
Here is a well flavored and filling dish for lunches. An excellent
substitute for baked beans. Eat it with raw relishes or a crisp cabbage
salad, lettuce salad, cucumber and tomato salad.
Pick over and wash lentils well. Soak overnight. Put in pressure cooker
with enough fresh water to cover. Cook under pressure for seven minutes.
Add rice and cook under pressure another seven minutes. Fry onions in olive
oil until brown. Mix lentils and rice with onion and simmer uncovered for
10 minutes, stirring occasionally to prevent sticking. Pour onto large
serving platter. Serve hot, lukewarm or cold. May be garnished with onions
which have been sliced and fried dark in olive oil. This quantity makes
about 10 portions.
It is very good with pickled turnips and laban(plain yoghurt) see below.
To prepare mujaddarah in an open kettle, boil lentils in water to cover
until tender. Add rice and cook until it is soft. Combine with fried onions
and stew gently for about 10 minutes, stirring often.
(From Food from the Arab World Marie Karam Khayat and Margaret Clark
Keatinge, Khayat's, Beirut 1959)
Posted to JEWISH-FOOD digest V97 #004
From: Daniella De Picciotto <daniela@dialdata.com.br>
Date: Sun, 5 Jan 1997 08:47:21 -0200 (EDT)
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