Recipe by Carol Bullock
This is a really healthy and tasty dish two Lebanese friends taught me.
Top Review by Mirj
I live in the Middle East and have eaten Mejadarah hundreds of times in dozens of different versions. I never had it with allspice before and was curious to try it. It was delicious, although I have to admit that my taste was prejudiced by the countless versions I've had that were heavily flavored with cumin instead of allspice, hence the 3 stars. A good side dish for a meat eater, and even better main course for a vegetarian.
- 3 cups uncooked basmati rice
- 1 cup brown lentils (pick the stones out first)
- 1 large onion, minced
- 1 tablespoon allspice, or more to taste
- 6 -8 tomatoes, finely chopped (any kind)
- 1 English cucumber, peeled and finely chopped
- 4 -6 cloves garlic, minced
- 3 tablespoons vegetable oil
Directions See How It's Made
- Rinse the rice and lentils in a large pot with cold water.
- After rinsing, fill with water and cook until rice and lentils are tender.
- Drain in colander and rinse with cold water.
- In the meantime, cook onions in oil (a few tablespoons) until soft.
- Remove from heat and add allspice and rice.
- Mix and fluff thoroughly and don't forget the salt.
- Cover with dishtowel on underside of lid.
- Leave on warm on burner for at least 1/2 hour.
- Side: mix all ingredients and add salt to taste.