Cookbook:Mjeddrah

Cookbook | Ingredients | Recipes | Cuisine of Lebanon | Vegan cuisine

Mjeddrah is a stout lentil and rice stew, a Lebanese staple.

See also: Cookbook:Mejadra

IngredientsEdit

OptionalEdit

ProcedureEdit

  1. Pick over the lentils to remove any stones.
  2. Sauté the onion and any other vegetables in the olive oil for a minute or two. Optionally, sauté the rice for a short time but do not let it burn.
  3. Add the water and other ingredients, bring to a boil, and simmer, covered, for 40 minutes to an hour. You will have to check it occasionally and add water - the final product should have some liquid but should not be very soupy. It is finished when the rice and lentils are both no longer crunchy.

VariationsEdit

  • A little Parmesan cheese is tasty sprinkled on as a garnish.
  • Sauté some chopped onion and garlic quickly in oil until it browns (a slight burning is good), then stir it into some natural yogurt and use as a garnish.
Last modified on 4 October 2012, at 14:51