Name: Lentils and Rice (Mjadarra)
Yield: Serves 6–7
Cuisine: Middle Eastern
Ingredients: 1½ cups (300 grams) long-grain rice, such as basmati; 5 garlic cloves, crushed; 1 teaspoon cumin; 2 teaspoons salt; ½ cup (120 milliliters) extra virgin olive oil; 3 medium onions, julienned; 2 cups (400 grams) brown lentils, rinsed; 1½ teaspoons qidra spices

Preparation info

Serves
6–7

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

This Levantine favorite is no less popular in Gaza, where it is made at least once a week as a break from meat. Especially now, when most families can no longer afford the luxury of animal protein on a daily basis, mjadarra is a household staple. In rural Palestine, it is often made with bulgur instead of rice and is known as “red mjadarra.”