Syria: Baba Ganoush – Eggplant Dip Recipe Video


Syria: Lentils and Rice (Mujadarra)


4 medium yellow onions, peeled
3 tbs. olive oil
1 cup lentils
3½ cups cold water
1 cup long-grain rice
2 tsp. salt


Dice 3 of the onions. Heat a large frying pan and add 2 tablespoons
of the olive oil and the diced onions. Saute until quite brown and
set aside. In a 4-quart covered pot place the lentils and water.

Bring to a boil, covered, and then turn down to a simmer. Cook for
15 minutes. Add the cooked onion to the lentils, along with the
rice and salt.

Cover and simmer 20 minutes until rice and lentils are soft. If a
bit of water remains unabsorbed, remove from heat and let stand
5 minutes and it will soak in.

Slice the remaining onion into rings. Heat the frying pan again
and saute the rings in the remaining olive oil. To serve, top
the lentils with the sauteed onion rings.

Accompany with plain yogurt and a lemony green salad, with tomato
wedges on the side.

Servings: 8