Mjadara
It is well known in Lebanon. It is usually prepared during lent days or as a meat free substitute. Its high percentage in proteins, fibers and iron makes it a complete meal. It is cheap to cook and easy to prepare. In this recipe we show you step by step how to prepare it!
Equipment
- Pressure Cooker
- Small Pan
- Large Pot
Ingredients
- 500 grams Red Lentils (or brown, or yellow)
- 1 handful Round Rice Egyptian
- 1 medium Onion
- 1 tsp Salt
- 1 tbsp Vegetable Oil
Instructions
- First, wash the lentils and cook them using a pot filled with water, with a closed lid, leaving a small aperture
- Second, once the lentils are cooked, using a skimmer spoon, pour them in a food mill placed over a bowl. Turn the crank to peel the lentils and obtain a purée. Throw away the waste that will remain in the food mill
- Then, cut the onion in small pieces
- In a pan add the vegetable oil and cook the onion on medium heat until it changes color
- Next, pour the newly obtained purée in a pot on medium heat, along with the cooked onion, the rice, salt
- Now stir frequently until the rice is cooked
- Finally remove the pot from the heat, and pour your freshly cooked meal in hollow plates
- You can eat it hot or wait for some time until its texture gets more firm
Video
Notes
Our Cooking Hints:
- If you want your Mjadara less firm, you can add some water to the pot in step 5
- It is usually served with sliced lettuce or cabbage salad, seasoned with lemon, olive oil and salt
