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Majadra: Lentils with Rice.
I love Middle East food and to celebrate my birthday, last week my friend Ilse took me to lunch to Harvest Delights, a very respectable restaurant specialized in Middle East food, in Doral.
The food was so good that the following day I went back to buy a couple of baklavas and also some tahini.
Last Saturday, my friends Marisela, Vanessa and her husband José Gregorio, came for dinner. To celebrate life and the fact that now we’re so close, I treated them with some homemade hummus, baba ganoush, tabouleh and this majadra.
I first had this lentil and rice dish, seasoned with onions, onions and more onions, a long time ago at my favorite Middle East food restaurant in Caracas: my unbeatable Damasco.
I unsuccessfully tried to replicate it at home until I found a video with the recipe by Rose Hassin. Through the time, I modified Rose’s proportions to try to recreate the dish that I used to have at “el Damasco” (always accompanied with tabouleh and chanclish cheese salad.)
My recipe is pretty much “that”dish. I just got crazy about the onions so I tripled the amount suggested by Rose. I hope you like it.
Majadra (Lentil with Rice) | Ingredients for 8 portions
4 big onions, finely sliced
1 ½ cups of lentils
3 ½ cups of water
1 cup of rice
Coarse sea salt
Preheat the oven to 400°F.
In a deep frying pan over medium to high heat, fry the onions in four parts, until they are dark brown.
While frying the onions, stir occasionally.
Place the fried onions on paper towels.
In a bowl add the lentils and 1 cup of water and microwave it in high for 4-5 minutes.
Combine the rice with the lentils, ¼ of the onions and the rest of the water.
Add salt to taste and stir.
Bake covered in a casserole dish for 30 minutes.
Gently stir and bake for 15-20 minutes more.
Cover the majadra with the rest of the onions.