I am the mother of two grown children and a former school teacher, pastry chef, caterer and translator.

Your email address will not be published. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pocket (Opens in new window), Click to email this to a friend (Opens in new window), Photography and Content Copyright © Joumana Accad, Taste of Beirut ® 2020, http://www.flickr.com/photos/syrianfoodie/3541063895/. In a large, 3-quart pot over medium-low heat, heat [1/4] cup extra-virgin olive oil. In any case, I did try the mujaddara safra a few months ago and posted about it. Thanks Dana! and squish them down with the back of a wooden spoon, Add just under 1 tablespoon of salt and bring to the boil, cover and simmer on low heat for ten minutes, Add the lentils and the cold water, turn up the heat until it starts to bubble then reduce the heat to low and leave to cook for around another half hour until the lentils are cooked. Add yellow onions and 1 teaspoon salt, and cook, stirring intermittently, for 20 minutes or until onions are dark brown but not burned. From Marlene Mattar مايده مارلين, Tags: traditional dish, vegetarian, lentil, mujadara, I noticed that your Mujadara in both posts is cooked to a porridge consistency while we cook ours in Syria much drier. I am Joumana Accad and was born and raised in Beirut. The final mujadara recipe is for advanced cooks who are not afraid to manipulate onions to the extreme. Also the lentils should be the brown, smaller ones. And because it is a hearty vegan option, Egypt's Copts (Christians) often serve lentils and rice during the Great Holy Fast in the spring, when "fasters" are required to eat a mainly vegan diet for 55 days. Join the fun! 1 teaspoon cumin seeds To serve, spoon a few spoonfuls of lentil pilaf onto a plate and top with pearl onions. I completed high school in France and moved to the US in 1979. 1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed. Mujadara is a lentil based dish, combined either with rice or bulgur wheat, that is healthy, cheap and can feed a family with store cupboard ingredients. Check how I cook it http://www.flickr.com/photos/syrianfoodie/3541063895/. INGREDIENTS: This quantity will yield 4 servings. Lentils are a fantastic food, full of iron and fiber and a host of other nutrients. Add pearl onions, and cook, stirring intermittently, for 15 minutes. When the bulgur wheat has soaked up most of the liquid, adjust the salt as necessary, turn off the heat and add a dash of olive oil, Serve with a side salad or a helping of plain yoghurt, Lebanese Lemon Garlic Chicken and Potatoes, Bulgur Chickpea Pilaf with Chicken (Burghul Bidfeen). Thank you for the info. Photography and Content Copyright © Joumana Accad, Taste of Beirut ® 2020  •  Privacy Policy  •  Design by Swank Web Design  •  Powered by WordPress. You have to dare yourself to brown onions on medium high heat just until before they burn which can be hard to judge if you take your eyes off them for too long. Yes, the dish is cheap to make as lentils, onions and bulgur make up […] Thank you for your AMAZING blog. Yes, the dish is cheap to make as lentils, onions and bulgur make up […] And it is cheap! I Syria we don’t do this porridge like version at all (at least not in Damascus), and Mujadara is always Burgul. Why not share our recipe with your friends? Yes, the dish is cheap to make as lentils, onions and bulgur make up […] I like the addition of the bay leaf and cinnamon stick to the cooking broth; I’ll try it this way next time. Enter your email address to subscribe to this blog and receive notifications of new posts by email. In fact, in the Middle East, mujadara is known more as "poor man's food," or peasant food. @Kano, in Southern Lebanon, we make three types of mjadarra: mjadarra hamra (posted here), mjadarra makhboosa (porridge like mjadarra posted somewhere else on the blog), and mjadarra mdardara (the one where the lentils and rice stay intact as in your photo).

Give it a go, your life will be more savoury and delicious for it, I promise. The lentils are not pureed, they stay whole, but the bulgur and onions meld into a creamy and scrumptious porridge. Yes, the dish is cheap to make as lentils, onions and bulgur make up […] The more you brown them the more savoury the flavour, Stand back and slowly add enough boiled water to just cover the onions (it will splutter!) There is also a fourth type of mjadarra that I havent tried yet. A specialty of southern Lebanon, frugal, healthy, delicious, vegan and ingredients are most probably found in your household. What is critical in this dish, which is comprised of only 3 ingredients, bulgur, onions, lentils, is the browning of the onions, which requires some time and care.

masaameer al-ka’bah. Lentil and Bulgur porridge (Mujaddara Hamra) October 2, 2009 • Others . Your mjadarra looks great. Share your photo of this recipe dish.

Sorry, your blog cannot share posts by email. It is called mjadarra safra and I am guessing it is made with the orange lentils. Taste of Beirut started as a blog in 2009 and its main purpose was to share my beloved Lebanese heritage with the world through recipes, anecdotes, and cultural tidbits. Add the salt and spices, a quarter of the onions as well as any excess oil from the onions which should be nearly done by now. I knew it was a specialty from the south of Lebanon and I knew it was made with burgul instead of the rice we used at our home. But the flavor isn't like you imagine-it's actually sweet because the onions are slowly cooked to caramelize them. This website is especially for those generations of people around the world who have lost connection with their roots and are looking for a way to reconnect themselves and their families to their heritage through food. 1/2 cup extra-virgin olive oil. You can brown some extra onions to use as a garnish.

In a wide non stick pan, add the sliced onions and the olive oil. Soak the rice in water for around half an hour and set aside, Wash the lentils and add to a pot along with the 5 cups of water, Bring the lentils to the boil then reduce to medium heat while they cook, After 20 minutes of the lentils cooking, check one and if it is nearly done, add the drained cup of rice. I especially like the idea to purée the fried onion in food processor to make the cooking stock. Is this the way it is cooked in Lebanon in general or is it how you like it? Lebanese 'messy' lentils cooked with rice, Reduce the heat to medium and cook until done (approx 20 mins), Add the rice and keep cooking on a low heat (approx half an hour) until the rice and lentils thicken to form a loose risotto texture, Add salt and pepper to lentils, taste and adjust, Combine everything well and serve with salad and flatbreads. Turn the heat high for the first 2-3 minutes then reduce to the lowest setting and caramalise for 35-40 minutes, sautéing every few minutes so as not to burn on one side. I had heard about this dish before; friends would say ” Oh, it is my favorite mujaddara” . A specialty of southern Lebanon, frugal, healthy, delicious, vegan and ingredients are most probably found in your household. Directions. But I had never tried it, let alone made it. The lentils and bulgur soak up all the flavor and add a hint of earthiness. Cover the rice with a lid and cook for another 20 minutes on low. I had heard about this dish before; friends would say ” Oh, it is my favorite mujaddara” . At home we called it mujaddara msafayyeh (pureed). Feb 4, 2019 - Mujadara Hamra If you are trying to find ways to come up with the best lentil dish, then you should make “mujadara hamra”. Funny how you use bulghur instead of rice, originally from the Bekaa al-gharbe, I’ve never seen it made that way! A specialty of southern Lebanon, frugal, healthy, delicious, vegan and ingredients are most probably found in your household. What spurred me on was Dana, a reader of this blog, who so graciously sent me her mom’s recipe, saying that it was definitely her favorite version of mujaddara.

Serving suggestions include cabbage or spinach salad. The following is a saying meaning that lentils give strength and energy. In a large skillet over medium-low heat, heat remaining [1/4] cup extra-virgin olive oil. Of all the mujadara dishes this is by far my favourite and everyone gets excited when they discover some one has made mujadara hamra for lunch. @Joumana @Dana we always discard the cooking water from the lentils and add fresh water..much more refined and digestable.

Remove from heat, uncover, fluff with a fork, cover, and set aside for 10 minutes. I like it but my all-time fav is this latest one with burghul.

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