Mjadra – Lebanese Cuisine
Submitted by Jennifer Barket
- 1 cup uncooked lentils
- 4 cups water
- 1 large onion, chopped
- ½ cup olive or vegetable oil
- ¼ tsp pepper
- ¼ tsp cumin (optional)
- Salt to taste
- ½ cup uncooked rice
Rinse lentils and place in a pan with water. Boil for 20 minutes on medium. Saute chopped onions in oil. Add onions and residue, seasonings and rice to the lentils. Cover and cook for 20 minutes, stir occasionally. Serve on a platter – this thickens as it cools and may be eaten hot or cold. Serves 4-6
This differs from Mdardra in that Mjadra is always moist while Mdardra is always dry and flaky.
- Grocery stores have precooked lentils available to save time.
- Caramelize the onions for added flavor
- Can be served with a spoonful of plain Greek yogurt