| 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 | t | 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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