Recipe from Pasta Plus!! //



Mjedderah, 'Addis majroush
 +Lo Chef.
Prep: 15 min; Cook: 60 min
Total Time: 1 hr 15 min
Easy, needs patience.
Yield: Serves 4

Soak the lentils for two hours before cooking to shorten cooking time.

  • 1 cup green french lentils if available, rinsed in cold water - soaked up to two hours to reduce cooking time.
  • 1/3 cup coarse burghul, rinsed in cold water
  • 3 large onions, one coarsely chopped and the rest quartered & sliced
  • 3-4 TBS olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp bhar helou (if available) or allspice
  • Dash of ground black pepper
OO Large sauté pan, covered saucepan.

  1. HEAT 2 TBS olive oil in large skillet.
  2. ADD chopped onions, reduce heat and cook till golden stirring occasionally.
  3. REMOVE and set aside.
  4. PLACE remainder of olive oil in skillet and heat.
  5. ADD sliced onions and sauté over medium-low heat stirring frequently till onions have caramelized - about 1 hour.
  6. WHILE onions are browning....
  7. RINSE lentils thoroughly. To reduce cooking time soak for a couple of hours (the older the lentils are the longer they need to cook).
  8. PLACE lentils in pot, add water and spices, bring to a boil, cover and reduce to a simmer, stirring occasionally.
  9. COOK for 1/2 an hour.
  10. ADD burghul and cook covered till tender another 1/2 hour or more.
  11. WHEN desired doneness is reached, remove from heat and spread on platter.
  12. LET cool, should be served at room temperature.
Serve with yogurt or yogurt and cucumber and/or tomato and cucumber salad.