Magadra

Description

Majadra is one of the most popular dishes in the East. Variations on a theme of majadra almost endless. They are Lebanese, Iranian, Syrian and Pakistani, but one thing unites them - it is always a mixture of lentils and rice with fried onions, olive oil and spices. Magadra served with green onions and a salad of cucumber, mint, garlic and yoghurt. A mixture of grains and legumes provides a complete protein, so the Arabs call madgearu meat for the poor. Unlike meat it's full of vitamins and minerals. I ate this dish in an Iranian restaurant in Dubai. It is very spicy and delicious!

Ingredients

Figure

1 cup
Onion

3 piece
Olive oil

50 ml
Spices

2 tsp
Curry

1 tsp
Salt
Water

3 cup
Lentils

1 cup

Cooking

We will prepare everything for cooking.

Rice and lentils wash, fill with boiling water and put to cook on slow fire.

Two onions chop cubes and fry in the pan.

To the onions add all the spices and baharat. This dish is very spicy! So when cooking, be guided by your taste.

I was lucky, baharat I bought in Dubai at the spice market, we have it I'm selling are not seen. The taste of it is sharp and very special. In the shop, looking you in the eye, may pick up a special mix just for you - from dried components, roots and seeds. Then it will load it all into a special mill, grind, fill You in a bag or in your signature bag. I got this when it was milled, aroma stood on the bench! The result is impressive in that I hadn't added meat or even cookies - all are delighted. As promised Rahim. That's the magic of spices.

Add the onions to the croup and already cook until tender about 10 minutes.

The remaining onion cut into rings and lightly fry these onions garnish the dish. In the original they just abundantly poured majadra. In order to show the texture of the dish I didn't.

Spread on a dish, place onion rings. Served with cucumber, sliced on a grater for Korean carrot with dried mint and natural yoghurt. Bon appetit.

Comments and reviews

Leave a comment or a recipe review