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Tuesday, April 10, 2007

Mejeddarah

This is easy, filling and tasty.

olive oil
1 large onion, diced
4 cloves garlic, minced
2 cups basmati rice
2 cups lentils, any kind you like, it will change the dish, but all work
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes
water

2 onions, sliced thinly
salt

In a medium-large pot, heat olive oil over medium-high heat, coat the pan liberally with the oil. Saute the onions, until they are soft and starting to brown, add garlic and stir for a minute. Add the rice and lentils, along with the spices and salt, and stir until the rice is fragrant. Add enough water to cover by about an inch. Bring to a boil, cover and reduce heat, and simmer until all the water is absorbed, about 20-30 minutes. Taste for seasoning and adjust as you wish.

While the dish is cooking, and in another pan, heat olive oil over medium heat. Add the sliced onions and cook slowly, stirring until they are fully caramelized, crisp and very dark, but not burnt. Season with salt.

Serve the mejeddarah with the crisp onions and with laban bi chiyar (cucumber yogurt salad) or just plain yogurt.

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Comments:
Thank you for this. I love lentils and this looks delicious! I will have to try it next time I cook.
 
There is a lebanese deli near my house that serves this. The crispy onions on top are fantastic... I'd like to try this recipe sometime. It looks easy enough. Thanks!
 
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