s
Lentils and Rice with
Fried Onions
(Mjadarrah)
Ingredients
6 tablespoons olive oil
1 large white onion, sliced into rings
1 1/3 cups uncooked green lentils
3/4 cup uncooked long-grain white rice
salt and pepper to taste
1/4 cup plain yogurt or sour cream
(optional)
Directions
Heat the olive oil in a large skillet over medium heat. Stir in the onions,
and cook about 10 minutes, until browned. Remove from heat, and set
aside.
Place lentils in a medium saucepan with enough lightly salted water to
cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
Stir rice and enough water to cover into the saucepan with the lentils.
Season with salt and pepper. Cover saucepan, and continue to simmer 15
to 20 minutes, until rice and lentils are tender.
Mix half the onions into the lentil mixture. Top with yogurt or sour cream
and remaining onions to serve.
Favorite Lentil Soup
Ingredients
2 cups red lentils
1 onion, chopped
4 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 (1 ounce) pkg. dry onion soup mix
1 lemon, juiced
1/4 cup chopped fresh parsley
Directions
Place lentils into a pressure cooker, and cover with about 1 inch of water.
Add onion and oil, cook for 10 minutes and then turn off heat and let set
for 10 minutes.
Place lentil mixture, cumin, and pepper into a food processor or blender
and puree until smooth.
Transfer pureed soup into a large stock pot and return to heat. Right as
soup is ready to boil add onion soup mix, stirring until well mixed. Sim-
mer until soup has a thick creamy consistency.
Prior to serving add lemon juice and chopped parsley for a little flavor
and garnish.
Harira
Ingredients
1 pound cubed lamb meat
1 teaspoon ground turmeric
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
2 tablespoons margarine
3/4 cup chopped celery
1 onion, chopped
1 red onion, chopped
1/2 cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
3/4 cup green lentils
1 (15 ounce) can garbanzo beans, drained
4 ounces vermicelli pasta
2 eggs, beaten
1 lemon, juiced
Directions
Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, but-
ter, celery, onion, and cilantro into a large soup pot over a low heat. Stir
frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture
and let simmer for 15 minutes.
Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mix-
ture to a boil, then reduce the heat to simmer. Let soup simmer, covered,
for 2 hours.
About 10 minutes before serving turn the heat to medium-high, place
chickpeas and noodles into the soup, let cook about 10 minutes (until noo-
dles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.
Fig and Lemon Chicken
Ingredients
1 lemon, juiced
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup water
1 1/2 pounds dried figs
1 lemon, sliced
12 chicken thighs
salt to taste
1 tablespoon chopped fresh parsley
1 teaspoon dried parsley
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, combine lemon juice, brown sugar, vinegar and water;
set aside.
Place figs and lemon slices in the bottom of an 11x16 inch baking/roast-
ing dish. Arrange chicken thighs on top, then pour vinegar mixture over
chicken. Finally, sprinkle with salt and dried parsley to taste.
Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting fre-
quently (turn figs if they begin to brown).
With a slotted spoon, remove chicken, figs and lemon slices from baking
dish and place on a warm platter. Skim fat from cooking juices, then pour
over chicken as sauce. Garnish with fresh parsley and serve.
Ramadan Rec i pes
Sahtain...to your health!
Ramadan
20
10
23
