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Mujadara
Persian German Heirlooms
This is a tribute to my mother in law Victoria, a true masterchef and my mother Helga, comfort food specialist. Included are all the recipes they prepared, some original recipes from professional chefs, my own creations/favorites, and several entries on knowledge I collected over the years about health/nutrition/medical conditions/home remedies. You will find answers to every common health issue browsing through my collection.
Traditional Lebanese Lentil Rice dish
Ingredients
  • Lentils "dry"          1½ cups    small dark brown lentils
  • Rice                         ¾ cups
  • Onion                     3              large
  • Oil                           ½ cup
  • Peppercorn           1 tsp       crushed
  • Cumin "seeds"      1 tsp
  • Cumin "ground"   2 tsp
  • Cayenne                 ½ tsp
  • Cinnamon              1 stick
  • subheading: Garnish:
  • Pine Nuts               handfull toasted
  • Lemon                    juice sprinkled over dish
  • Parsley
  • Yoghurt
Steps
  1. wash lentils + bring to boil then simmer       about 10 min (until little soft)  DO NOT ADD SALT
  2. heat oil + add cumin seeds + crushed black pepper
  3. cut onion (I like halfmoon slices) + add to hot oil + fry golden
  4. once onions are caramelized (after about 45 min) add ground cumin + cayenne pepper + cinnamon stick
  5. drain cooked lentils (must be a little soft) + add to onion/spice mix
  6. wash raw rice + drain + add to lentil/onion mix
  7. add aproximately 1½ cup water (not too much, about little less than double the rice) + Salt
  8. bring to boil then simmer for about 30 min
  9. toast pine nuts
  10. place  finished rice/lentil/onion mix in serving dish + sprinkle pine nuts + lemon juice over it
  11. garnish with parsley + radishes
Notes
  • inspired by Mrs. Saad from Toronto
 

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