Majadra Druze is very similar to the normal Majadra that we know - just use rice instead of bulgur wheat. The taste is of course the most wonderful and suitable for the whole family. Druze majadra is a suitable supplement to large meals or can be used as dinner itself.
- Prep Time : 10 minutes
- Cook Time : 20 minutes
- Little black lentils - 1 cup soaked in water at least two hours and filtered
- Coarse bulgur - 1 cup - washed well
- Onions - 3
- Crushed Garlic - 8 Cloves
- Cumin - 1 Teaspoon and a little ( according to the taste )
- Salt - Per taste
- Crushed Black Pepper - Per taste
- Cinamon - 1/2 Teaspoon
- Canola Oil - 1 tablespoon and a half
- Olive Oil - 1 tablespoon and a half
- Water - Per taste
- Chop up the onions.
- In a deep & low pan - heat up both the canola and olive oil.
- Fry the chopped onions in the oil until golden.
- Add the garlic and lower the flame.
- Continue to fry the onion and garlic, whilst continually stirring, until the onion browns (not burnt).
- If the liquids begin to drain and the onion begins to dry, add 2 tablespoons of water at a time.
- Add the black lentils and 1 1/2 cup of water.
- Bring to a boil and the cook until the lentils have become soft, but not too much (al dente!).
- Add the bulgur, spices and water to cover everything and above.
- Continue cooking until the burgul has soaked up the water (approx 18-20 minutes).
- Taste. If the bulgur is not ready - add another half cup of water and cook, until the bulgur and lentils are ready. Add seasoning if necessary at the end.