Mjadra - ★Cooking Recipes★

Directions for: Mjadra

Ingredients

Mjadra

1 medium onion, sliced thinly

small jalapeno, seeded and finely chopped

1 cup brown rice

1 tsp salt

tsp pepper

2 cups dried organic lentils

Tahini Sauce

cup tahini paste

2 Tbsp fresh lemon juice

1 clove garlic

Assembly

crispy fried onions, for garnish

avocado, sliced

lettuce, chopped

pita bread

Directions

Mjadra

1. Add a splash of extra virgin olive oil to a large pot and heat over medium heat.

2. Add onions and jalapenos to the pot and stir while cooking for 5 to 6 minutes, until onions are soft; if onions start to brown, lower heat.

3. Add rice, salt, and pepper to the pot and continue cooking and stirring for an additional 5 minutes.

4. Stir 4 cups of water into the pot and bring mixture to a boil.

5. Add lentils to the pot, cover, and simmer over medium heat for 2 to 3 hours, stirring often, until lentils are soft and water has reduced. Add water as needed if it reduces too quickly.

Tahini Sauce

1. To make the tahini sauce while the mjadra cooks, combine tahini sauce, lemon juice, and garlic in a food processor. Process until smooth.

2. Slowly blend 1 to 2 tablespoons of water into the paste, until tahini sauce is thick enough to drip slowly off the back of a spoon.

Assembly

1. To serve mjadra, divide mjadra between bowls and top with tahini sauce and crispy onions. Serve with a side of chopped lettuce, avocado, and pita bread.

2. Note: Mjadra will keep in the fridge for 3 to 4 days and also works well as a breakfast dish topped with a medium poached egg.

See more: Comfort Food, Dinner, Hot and Spicy, Lunch, Main, Middle Eastern, Rice/Grain