Best Mjeddrah Recipes

MJEDDRAH (LEBANESE LENTIL RICE)

Steps:

• Saute all vegetables as well as the red chili in 1 tbsp olive oil in a skillet. When vegetables are soft and transparent, mix in the cinnamon and place in the slow cooker. For a different flavor, caramelize the vegetables and then add the cinnamon.
• In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker.
• Stir in water and lentils. Cover and cook on high 6-8 hours.
• When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top.

MJEDDRAH

Steps:

• Brown the uncooked lentils and rice in the butter or oil and set aside. Brown the onions in the leftover fat (add more if you need to.) Saute until they are golden. Because of the amount it may take a little while. You might brown in 2 pans if you wish to expedite the browning process. Place all ingredients into a dutch oven and just cover with wate. Bring to a boil and reduce to medium low (as you would cook rice) until the lentils are cooked through, a bit al dente, but definately not a mushy at all. Add more water as necessary, but there shouldn't be any left when finished as with rice. If you are using brown lentils you will reach this point much faster than with the french green lentils. To make the dressing; Juice the lemons and place in a lidded jar (or use the bowl and whisk method.) add the garlic, olive oil, paprika and mint whisk or shake until thoroughly mixed. To Serve: Fix each plate with a 1 inch tall evenly spread amount of lettuce. What you are looking for is a nice flat bed to heap the lentils on. Mound the lentils into a heap in the center of the lettuce. Then press down in the center to create a small well in the lentils to which you will fill with the dressing. Be generous with the dressing it should spill down the sides and onto the lettuce.

MJEDDRAH (LENTILS WITH RICE)

Steps:

• Combine ingredients in large slow cooker.
• cover. Cook on high 8 hours, then on low 2 hours. Add 2 more cups of water, if needed, to allow rice to cook and to prevent dish from drying out.
• serve with lettuce and veg. of choice

MJEDDRAH

Steps:

• Bring lentils & water to a boil. Reduce heat, cover & simmer for 25 minutes. Heat 2 tb oil in a skillet & saute onions & salt till the onions are transulcent. Heat remaining oil in another skillet & saute the rice for 3 minutes. Combine lentils, rice & onion, cover tightly & simmer till the lentils & rice are render, about 1 hour. You may have to add up to 2 extra cups water. Stir occasionally. Serve with a green salad.