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.
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Ingredients
- 1 cup soaked in water at least two hours and filtered Little black lentils
- 1 cup - washed well Coarse bulgur
- 3 Onions
- 8 Cloves Crushed Garlic
- 1 Teaspoon and a little according to the taste Cumin
- Per taste Salt
- Per taste Crushed Black Pepper
- 1/2 Teaspoon Cinamon
- 1 tablespoon and a half Canola Oil
- 1 tablespoon and a half Olive Oil
- Per taste Water
Instructions
- 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.
- Its ready!