Mjadra lentils
Lebanese cuisine has always been known for its incredible flavors, rich spices and diverse ingredients. One of the most popular and beloved dishes in the region is the Lebanese Mjadra which is a delicious lentil dish typically served as a main course or side dish.
Mjadra is a simple yet flavorful dish that consists of small green lentils, rice and caramelized onions. The lentils are cooked until the grains are tender and pair perfectly with the rice. In addition, the caramelized onions provide an incredibly sweet, nutty crunch that complements the earthy flavor of the lentils.
The history of Mjadra can be traced back to ancient Mesopotamia where it was originally known as mujaddara (meaning small pottage) and was considered to be a poor man’s meal. The dish is traditionally cooked during the Christian period of Lent when meat is prohibited, making it a nutritious and filling option for those who need to abstain from meat.
The popularity of Mjadra has spread throughout the Middle East, becoming a staple dish in Lebanese and Palestinian cuisine. In Lebanon, the dish is often served during Ramadan, as it is considered “saumiyeh” or suitable for fasting. It is also a favorite dish for Lebanese families to make for celebrations and gatherings.
While there are many variations of Mjadra, the classic Lebanese version is perhaps the most widely known and beloved. The recipe is simple, but it requires a bit of patience as the lentils and onions are cooked slowly over low heat to bring out their best flavors.
To begin, the lentils are soaked overnight which helps to reduce cooking time and allows for the lentils to expand comfortably. After soaking, the lentils are rinsed, and then combined with a mixture of rice, spices and water in a pot. The mixture is brought to a boil before being reduced to a simmer and cooked until the lentils and rice are fully cooked.
While the lentils and rice are cooking, the onions are caramelized in a separate pan, a process that requires careful attention and patience. The onions are sliced and then slowly cooked, stirring regularly until they have turned a deep golden brown.
When the lentils and rice are fully cooked, the caramelized onions are added to the pot and everything is mixed together to produce a beautiful, fragrant dish that is full of flavor.
Mjadra is a dish that is both delicious and nutritious, providing a healthy source of protein, fiber, and complex carbohydrates. It is also incredibly versatile, making it a perfect addition to any meal or occasion.
Whether served as a side dish or as a main course, Mjadra is a dish that is sure to satisfy and impress. It’s simple, delicious and easy to prepare, making it a perfect recipe for anyone who wants to try their hand at authentic Lebanese cooking.
Ingredients:
1 cup green or brown lentils, rinsed 1/2 cup white basmati rice 1 large onion, sliced into thin half-moons 2 tablespoons olive oil 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon black pepper 3 cups water
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the sliced onions and stir to coat with oil.
- Cook the onions for 15-20 minutes, stirring occasionally, until they are golden brown and caramelized.
- Once the onions are caramelized, remove half of them from the pot and set them aside.
- Add the lentils, cumin, salt, and black pepper to the pot with the remaining onions. Stir to combine.
- Add the rice to the pot and stir to combine.
- Pour in the water and bring to a boil.
- Once boiling, reduce the heat to low and cover the pot.
- Simmer the lentils and rice for 30-40 minutes, or until the lentils are tender and the rice is cooked through.
- Once the lentils and rice are cooked, stir in the reserved caramelized onions.
- Serve the Mjadra hot, garnished with chopped fresh parsley and a drizzle of olive oil if desired.