Lentils and Rice (mujaddarah)

From Lebanese Mountain Cookery

Cookbook

Author(s): Mary Laird Hamady, Lillian Hoban, Cheryl Walsh Bellville, Cheryl Walsh Bellville, Kathy Bray, Kevin Henkes, Matt Faulkner, Audrey Hepburn, Kevin Henkes, Christopher Bing, Douglas Florian, W. W. Denslow, Peter Sis, John R. Neill, Gary Kelley, Suse Macdona

Page 139

Cuisine: Middle Eastern

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↕ Cooked ↑

jenncc

9 years ago

★ ★ ★ ★ ★ 5/5

1 found this helpful Sign in to mark helpful

This is very similar to my families recipe and I love it. I used short grain brown rice (my grandmother would surely disapprove) but thought it came out great. This is a rich dish that is well complimented by a fresh salad, radishes, cucumbers or a garlic laced tomato salad which is what I made. I don't cook mine quite as much since I prefer some whole lentils over the more "pureed" texture some recipes call for.

Report