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Mejudara (Rice & Lentils)
Ingredients:
6 cups water
1 cup of lentils
1/4 cup olive oil
2 onions, sliced thinly
2 cups of long grain white rice or long grain brown rice
4 cups of water
1/4 tsp salt
1 tblsp cumin
2 tsps salt
1 tsp finely ground pepper
2-4 cloves minced garlic
3 cups of thick unflavored plain yoghurt (goat or sheep preferred)
Procedure:
You do not need to soak lentils. Put lentils and water and in large stock pot and bring to a boil; simmer
until lentils are tender but do not fall apart. Drain the lentils and set aside.
Add rice, water and 1/4 tsp salt in stock pot and bring water to boil; turn heat down to low simmer for 14 minutes or
until rice is done. Drier rice is perferred as opposed to mushy.
Meanwhile, place olive oil and onions in a frying pan and saute on low heat until the onions turn a nice brown, but not
burned. Add spices and minced garlic and saute another 2 minutes, being careful not to brown or burn the garlic. Reserve about
1/4 cup of onion mixture.
Add the drained lentils to the frying pan onion and spice mixture and toss. Turn rice out into large mixing
bowl and add the cooked lentils and spice mixture mixing gently.
Turn this out onto platter in a pyramid shape. Top with reserved onion mixture on top of lentils and rice and sprinkle
lightly with minced fresh parsley. Drizzle with olive oil and sprinkle with salt and pepper. Serve with a bowl of thick yoghurt
and Israeli tomatoe-cucumber salad.
Syrian Rice
Ingredients:
1/4 cup butter or olive oil
1 cup very thin egg noodles, broken
2 cups long grain rice
4 cups water
1 tsp salt
Procedure:
In a large pot, add butter or olive oil and pasta, and cook until browned, turning constantly so the butter and
pasta do not burn. Add rice and stir well to coat. Add water to this butter and pasta mixture and bring to a boil; turn
heat down to low and cook for about 14 minutes, according to the rice package instructions.
Turn out into serving bowl and fluff up rice.
Lentil Salad
Ingredients:
1 pkg of Lentils (12 oz.)
Water to cover and cook lentils
1 tsp salt
Saute:
Cooked lentils
1 tsp salt
1/2 tsp pepper
2 tsps cumin
2 tsps McCormicks Grill Mates Steak Seasoning
1 tsp McCormicks Salt Free Herb & Garlic
4 tblsps olive oil
Assemble Salad:
Seasoned lentils and spices
1 bunch green onions, chopped fine
1 green pepper, chopped fine
Several radishes, chopped fine
1/4 cup Parsley, finely minced
Dressing:
1/8 cup fresh squeezed lemon juice
1/2 cup olive oil
1 tsp salt
1/2 tsp pepper
1 clove minced garlic
Whisk all ingredients for the dressing well. Add this to the lentil salad and stir well.
Procedure:
Place lentils in large stock pot and cover with water; add salt. Bring to a boil and simmer on low until lentils are
tender, but do not fall apart or are mushy. Drain.
Add oil to frying pan and stir in cooked lentils; add cumin, seasonings, pepper and salt and stir well to coat. Set aside
to let them cool.
Put cooled lentils in a large mixing bowl. Add all chopped vegetables with dressing and stir well.
Place lentil salad in a pyramid shape on large serving plate atop of variety of colorful salad greens.Top with pinch
of coarse salt, fresh ground pepper and chopped parsley. Decorate with roasted red peppers, red onion rings, or fresh green
pepper rings.
Black-Eyed Pea Salad
Ingredients:
1 bag (8-10 oz) of Black-eyed peas
1 tsp salt
Assemble the salad:
6 green onions, finely chopped
1/4 cup fresh parsley, minced finely
3-4 large radishes (1/2 Israeli radish!), finely chopped
2-3 stalks of celery, finely chopped
1 red pepper, finely chopped
Dressing:
1/8 cup fresh squeezed lemon juice
1/2 cup olive oil
2 cloves garlic, finely minced
2 tsp salt, to taste
1 tsp fresh ground pepper
2 tsp McCormick's Grill Mates Steak Seasoning
1 tsp McCormick's Salt Free Herb & Garlic Seasoning
Whisk all ingredients for the dressing well. Add this to the salad and stir well.
Procedure:
Place the black-eyed peas in a heavy stock pot with salt; bring to a boil and then turn down to a medium-low boil. Cook
the black-eyed peas until they are tender.
Drain the black-eyed peas and set them aside to cool. In a large mixing bowl, add the peas, vegetables, seasonings and
dressing.
Serve the black-eyed peas on a platter of salad greens.
Middle Eastern Pasta & Vegetables
Ingredients:
1 pound of Pasta - your choice
Water to cook pasta
Cherry tomatoes, cut in half
1-2 Courgettes or zucchini, cubed
Red and green peppers, sliced very thinly
1 onion, cut up
1/4 cup Olive Oil
1 tsp salt
1/4 tsp pepper
1-2 cloves garlic, minced
1/4 cup parsley, minced
Cook pasta according to package instructions; drain pasta and set aside.
Saute courgettes, peppers, onions in olive oil; season with spices. Add minced garlic and cherry tomatoes and saute for
a couple of minutes. Turn this out onto the drained pasta and toss lightly. Drizzle with more olive oil, and sprinkle with
minced parsley; adjust the salt and pepper seasoning.
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