•  
  •  
  •  
  •  
  •  

File in: Oil, Entree

Kh. Nicole Damick's

Mjadera

Serves 8-10

  • 1 cup small grain brown rice
  • 1 cup medium grain brown rice
  • 4 tsp. salt, plus more as needed to taste
  • water, for soaking rice
  • 1 lb. brown lentils, soaked overnight and rinsed
  • 5 small onions
  • 11-12 cloves of garlic, minced
  • 1 1/2 tsp. cumin
  • 1 1/2 tsp. allspice
  • 1/4 tsp. black pepper
  • olive oil, for frying
  • yogurt, optional

This recipe was taught to me by my grandmother, who hails from Jaffa. This will make a mjadera that has a thick-oatmeal texture. Soaking the lentils reduces their gassiness (if you have 2 TB of whey around to add, it will be even less gassy.)
*****
(1) Soak rice in very hot water with four tsp salt. While rice is soaking, slice onions as thinly as possible.
(2) Put lentils in a pot and cover with about an inch above of water. Add garlic. Bring to a boil, then turn down to medium heat and cook covered. Stir occasionally. Rinse rice well and drain. Add to lentils. Taste the water, adding salt as necessary. Season rice and lentils with cumin, allspice, and black pepper to taste.
(3) While waiting for the rice to cook, fry the onions in olive oil over low heat until caramelized and just crispy. When finished, strain from oil and set aside.
(4) When rice is done, stir in the oil from the onions and cook on low heat five minutes. Serve hot, with a few of the fried onions on top. Can also be served with a small dollop of yogurt, for those on a more relaxed fast.