by eli7 » Mon Nov 03, 2014 12:14 pm
here are some recipes
for mejadra:
250 g green or brown lentils
4 onions
a couple of spoons of flour
a cup of sunflower oil (or any frying oil is fine)
200 g basmati or long grain rice
some olive oil
350 ml water
spices: cumin, coriander, all spice, cinnamon, turmeric, black and cayenne pepper, and a little sugar (i usually just use a hawaj and shawarma mix and cayenne which incorporates most of this)
cook lentil mostly through but still have some bite. drain, leave alone. slice onions thin and sprinkle with flour and salt, mix until covered. fry in hot oil in batches until golden and let them drain in a lined colander, set aside. wipe out pan and add rice, olive oil, and spices--coat the rice. add lentils and water to rice, bring to boil, cover and let it simmer until the waters gone. let it sit for a good 10 minutes with lid off and a tea towel covering it. add half of fried onions to rice and put the rest on top.
for eggplant salad:
eggplant (dorf)
oil for frying
lemon juice
salt, pepper
sliced scallion, garlic, red pepper, green stuff (parsley or cilantro)
slice up eggplant, lay flat on a tea towel and sprinkle generously with salt. let it sit until moisture collects then take a towel and press it down. repeat with other side of slices. heat up shallow oil on medium/slight high, fry eggplant on each side until brown. let it sit on paper to drain excess oil. layer eggplant with veg, pepper, and fresh lemon in layers. it will make its own dressing if you chuck it in the fridge for a bit before serving. pickle some beets in the meantime. tabouli is also a good companion.