Pjadra

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Recipe by Damaris Beems Course: Main, MezzeCuisine: Lebanese, Arabic
Servings

10

Preparation

10

minutes
Cooking time

40

minutes
Total time

50

minutes

I 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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