Mu’jadara ~ Lentils & Rice

Mu’jadara ~ Lentils & Rice

I must admit, growing up I never really liked this dish. Actually, if I’m going to entirely honest, I never really liked many Lebanese dishes. And it wasn’t because my Mum couldn’t cook, she could! It was more so because I (naively) thought these meals were strange. Little did I know! They may have been strange to those who weren’t familiar with them, but strange or not, I later in life realised how yummy they really were. This particular dish, Mu’jadara, or Lentils & Rice, is one of my favourites now. It’s so quick & easy to make. And perfect for those times when you feel you need to go vegetarian! Ingredients 1 1/2 cups  brown lentils 1 cup  rice 2/3 cup olive oil 1 1/2 teaspoons salt 1/2 teaspoon baharat 3 brown onions 5 cups vegetable stock (or water) Method Place lentils in a large saucepan with 4 cups of stock (or water), salt & baharat. Bring this to the boil & allow to continue boiling for 15 minutes. In the meantime, finely slice onions. Cook onions in a saucepan with the olive oil for about 10 minutes or until caramelised & golden brown. After 15 minutes, add the rice, 3/4 of the caramelised onions plus one cup of stock (or water) to lentils (set aside remaining caramelised onions for serving). Cover & leave to simmer on low heat for another 15 minutes until rice is cooked (Tip: I usually turn heat off after 10 minutes. I leave lid on saucepan & allow steam to finish cooking the rice). Eat it warm or cold with the caramelised onions you set aside.  Great...
Zataar Zataar Zataar

Zataar Zataar Zataar

Since 2016 came rolling in, I’ve been saying “I need to update my blog!” And now it’s April and (I know, 3 months later) I’m finally getting around to it! It’s a good week to get back into it I guess because this week I’m celebrating The Lebanese Plate‘s first Instagram birthday! On a whim, this time last year, I decided to start up an Instagram page that was all food food food! I really had no idea where it would take me nor did I have any expectations for it to take off the way it did. But it did, all thanks to my followers & now here I am … blogging, not really something I planned to do. I was kind of thrown into it after being selected as Top 3 in Kidspot’s Voices of 2015 (Food & Travel category) and knowing many of my followers were interested in recipes I’ve tried to keep it going since. My first recipe of the year I thought I’d use one of my favourite Lebanese ingredients…Zataar. Zataar is the Arabic name for the herb oregano, but the term is better known for the very popular Lebanese condiment and spice mixture made from dried herbs (the vital one being oregano), sesame seeds, sumac, and other spices. This condiment is so popular that I can assure you that no Lebanese home can be without it. It’s a pantry staple, right near the salt, sugar and in arm’s reach of the olive oil. If you’ve been a regular follower of my Instagram feed you would see that I use it often, especially for breakfast on what we call...
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