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Author Topic: M'Jadarah (as remembered from watching Marie)  (Read 2939 times)

Offline MonicaS

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M'Jadarah (as remembered from watching Marie)
« on: October 03, 2007, 08:53:08 AM »

The base flavor of this typical Lebanese dish is the yellow onion, which
is sauteed in olive oil until it is just this side of burned.  It takes a
careful eye as well as a willingness to ignore the onions to get them to
the right flavor.  One must stir often enough so that the onion doesn't
stick, but ignore it just enough so that the onions will truly brown to a
dark golden brown.

Serves 6.


1 cup lentils, which have been soaked at least overnight, but up to 24 hours

2 large yellow onions, medium dice
2 TBSP olive oil, approximately (or whatever it takes to give the bottom of your 4 or 6 qt stockpot a thin layer)

1.5 cups brown or white basmati rice
1 tsp salt (see Note below)
1 bay leaf
1 bouillon, dissolved in 2 cups of hot water
2 cups of water

Rinse lentils, pulling out any undesirable items. Soak lentils in a bowl with enough water to cover them by 1 inch overnight or up to 24 hours.

Saute the onions in the olive oil on medium heat until the onions are a dark golden
brown.  See above, in the introduction.  This browning might take around 20 minutes.

Once the onions have reached their destination, add the rice, all the soaked
lentils, the salt and the bay leaf.  Stir around in the onions until all
the mixture has been coated with onions and olive oil.  This should take
about 30 seconds.   Add in the dissolved bouillon/water and the additional
2 cups of water, for a total of 4 cups of water.

Note: if you are using low sodium bouillon, you will probably need the
teaspoon of salt.  If your bouillon is a full salt variety, the added
teaspoon might make it too salty.

Bring it to a boil, then cover and simmer for 25 minutes.

M'jadarah can be eaten warm or cold.  It is fantastic with a plain yogurt
and cucumber salad that has been seasoned with scallions and salt and pepper.