Pjadra
Course: Main, MezzeCuisine: Lebanese, Arabic
Servings
10
Preparation
10
minutesCooking time
40
minutesTotal time
50
minutesI grew up with it when we were living in Lebanon. In my uni years it became very popular among my friends: healthy, cheap en delicious. And my kids grew up with it as well and often long for it, even when they do not live with us any more. And Joris, he is also a big fan now. Logic, it’s comfort food.
Ingredients
300 gram dried green lentils
150 gram rice
500 grams onions
3 cloves garlic
olive oil
3 table spoons za’atar or allspice
salt and pepper
pita bread
preparation
- Cut the onions in pieces, not to big not too small. Fry them in the olive oil, nice and brown. Caramelised in a way that you know they will add taste to the dish.
- Boil in the mean time 1,5 liter of water.
- When the onions are nicely brown, add the lentils and the rice. Pour in as much boiled water in order to fill the pan until there is 1 cm more water than lentils/rice. Add quite some salt and pepper and 2 table spoons of za’atar. Let it simmer for half an hour.
- In the mean time prepare a nice fresh salad with lettuce, tomato and cucumber. It has to be a fresh salad, to complement the pjadra. So add quite some dressing to the salad.
Notes
- ATTENTION: THE LENTILS NEED TO SOAK FOR 6 HOURS PRIOR TO COOKING
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