This is a very easy recipe for this delicious breakfast food that is liked by everyone. Ingredients:
-4 pieces of French toast
-2 eggs
-2 tablespoons milk
-1 tablespoon cooking oil
Direction
- Cut the crust if you like
- Mix the eggs in a bowl
- Add milk to the eggs and mix well
- Dip the toast in the egg mix . make sure it is well coated on both sides
- Heat up the oil
- Fry your toast on both sides until golden in color
- Add maple syrup to it and enjoy!
Ingredients: One pound frozen or fresh Okra
Cooking oil
One diced onion
Minced garlic
2-3 diced fresh or canned tomatoes
Tomato paste or sauce
Water
Salt and black pepper to taste
-Sauté onions in oil
-Add garlic and sauté some more until garlic turns golden color
-Add the okra. Sauté until it is soft, this takes few minutes if the okra is frozen and may take longer if it is fresh. Some people deep fry the fresh okra before cooking it.
- Add fresh tomatoes and stir around for few minutes
- Add tomato sauce/paste and add water if needed
- Add salt and black pepper
- boil at first then lower the heat and let simmer until the tomatoes and the okra are cooked. This might take around 35-45 minutes
Serve hot with rice on the side
Mujaddara has always been considered poor man’s dish throughout the ages in the Middle East but currently it is considered a very healthy dish that provides a balanced healthy meal , with healthy fat, protein and carbohydrates. This dish is a very flavorful dish.
This dish goes by many names, In Palestine, Jordan and Syria it is called Mujaddara, and in Lebanon it is called Mudardara, while in Egypt it is called Kushari, a very similar recipe with addition of pasta and hot sauce to the dish. No matter what you name it, it is a very tasty recipe served hot or cold with small cut salad consist of tomatoes, cucumbers, parsley, dressed with lemon juice and olive oil.
Mujaddara ingredients:
- 2 cups already cooked Rice
-1 cup brown Lentils
-Two to four onions, diced or cut into slices
- Oil for frying the onions
- 2 tablespoons Cumin
-Salt, Black pepper to taste
Directions:
- Wash and boil brown lentils until they are tender. Drain.
- Caramelize the onions by simmering them with cooking oil on medium heat. They will take a while to turn into that desired golden brown color. They burn easy if you turn your head away from it, so keep an eye on them!! You may increase the amount of the caramelized onions to garnish your dish with.
-Add the lentils to the onion and oil mix stir around for couple of minutes then add the rice.
-My personal recipe consists of using already cooked rice, or leftover rice. From my own experience, I found out that the rice and lentils both will keep their shape avoiding having lumps in the dish or having it to be too wet.
Top with the previously reserved caramelized onions.
Plate the Mujaddara and top with caramelized onions if desired. Serve hot next to simple peasant salad which includes small cut tomatoes and cucumber dressed with olive oil and lemon juice. You may serve it next to plain yogurt too.
Enjoy!
An update for the recipe, how to turn it into a Kushari dish, cook the rice and lentils as the above directions. Set aside. For the sauce and the pasta you need to do the following: -1 cup uncooked pasta (small shells or elbow macaroni is best)
-2 large onions
-diced 4 cloves garlic, minced
-2 tablespoons oil
-1 can chopped tomatoes or fresh tomatoes
-1/4 teaspoon crushed red chili pepper flakes (or more to taste) - 1 Tablespoon white vinegar -salt and black pepper - A can of chickpeas - A cup of cooked lentils to be served on the side Directions:
-Cook the macaroni in a separate pot
-Rinse and strain when done.
-Meanwhile, fry the onions and garlic in the oil until golden.
-Add the tomatoes, chili flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like. Add the white vinegar.
-You can now smooth out the sauce in a food processor until smooth or just leave as is.
-Plate your Mujaddara and add the macaroni on top .
-Top with tomato sauce.
-Sprinkle with more hot chili powder or salt and pepper, if desired. You may garnish with chickpeas and fried onions on top.
طبق المجدرة من المأكولات الشهية و الشعبيه, ويفضلها الكثير عن الأطباق الدسمة والمتعبه. وربما كانت في الماضي من ألأكلات المفضله للفقراء لقلة تكلفتها و لكنها اصبحت أكله مفضله للأغنياء ايضا لقيمتها الغذائيه الكبيره و الغنيه بالبروبينات و المعادن. وصفة المجدره في فلسطين, ألأردن , سوريه تسمى بأسم المجدره بينما في بعض المناطق بلبنان تمسى بألمدردره و في مصر هي ألأكله ألأكثر شعبيه بعد الفول المدمس و تسمى الكشري. هناك طرق عديده لتحضير هذه الوصفه و يعتمد ذلك على المنطقه, المواد المستعمله فيها و البهارات المضافه,بألأضافه الى ألرز, في بلاد الشام تُحضّر بالعدس و البرغل مما يزيد من قيمتها الغذائيه العاليه لكن لايهم بأي طريقه ستحضّر هذه الوصفه, النتائج النهائيه تكون بأنها طبق لذيذ و مفيد خصوصا اذا قدمت مع السلطه الخضراء الناعمه أو اللبن الرايب.
وفيما يلي وصف كامل للمقادير وطريقة التحضير:
كأس كبيرة من العدس الأسود غير المطحون كأسين اثنين كبيرتين من الأرز المصري أو ألبرغل, حسب الرغبه
مقدار فنجان قهوة من زيت الذرة اوزيت دوّار الشمس بصلة واحدة مفرومه
ملح الطعام حسب الذوق ملعقه كبيره كمون التحضيـــــر: يسلق العدس حتى ينضج بالوصفه العاديه لتفلفل الأرزيطبخ الأرز يخلط العدس والأرز معاً مع التحريك البسيط تقلي البصلة بزيت الذرة ويضاف الزيت فوق الأرز والعدس وهما ساخنان تخلط جميع المقادير بخفة للمحافظة على شكل الأرز والعدس
تسكب المجدرة بالصحن مع وضع البصلة المقليه فوقها يتم تقديم هذا الطبق ساخناً مع سلطة الطماطم والخضار وكذلك اللبن الزبادي
This Malfouf recipe is dedicated to beverly555 .
Ingredients:
-1 Medium Cabbage
-1 ½ cups ground beef or ground lamb
-1 medium diced onion
- 1 cup short grain rice
- Garlic, you need few whole garlic cloves peeled and some minced. But using garlic is always ptional, you may use whole head of garlic with the peel in between the layers
- 2 to 3 teaspoons of the following spices: Cumin, Caraway, Coriander, Cinnamon, Salt and Black Pepper. You may use all the above spices or omit whichever you do not like.
-Cooking oil
-1 cup Lemon juice
-1 cup water or as needed
Directions:
-Wash and drain rice
-Mix up the ground meat, diced onions and rice; add cooking oil and the spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside.
-Prepare your cabbage leaves by separating the leaves from the cabbage head. Cut away stems, save them and use them at the bottom of the pot.
-Boil the leaves a few at a time in boiling salted water until they are soft enough to roll.
-Prepare stuffing of meat, rice, salt, pepper and the above spices
-Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls.
-Press together firmly. Place layer of the saved stems
-Place the whole garlic heads in between the rolled Malfouf.
-Sprinkle with salt, caraway and cumin in between layers. Add water, boil then simmer for an hour to an hour and a half. Half way through the cooking time add crushed garlic on top. Let simmer. Simmer gently until rice is tender in barely enough water to cover. Invert your pot in a platter
-You may serve this dish hot or at room temperature, depends on your personal taste.
زيت طبخ
علبه متوسطة الحجم من معجون البندوره
1 ملعقه صغيره من الزعتر البرّي الجاف و الريحان
العذبة الشعير ، اختياري
ملح وفلفل أسود ، بهار حسب الذوق
- تغلي المعكرونةحسب التعليمات على العلبه. يطبخ اللحم مع قليل من الزيت و يضاف البصل المفروم. تضاف إليها التوابل.
- ضعي المعكرونه في صينية الطبخ
أخلطي اللحم مع معجون البندوره. أضيفي الماء الساخن ، أضيفي الاعشاب وأطبخيها لحوالى 20 دقيقه لتتسبك. في بعض الأحيان أستعمل فرن المايكرويف في طبخ الصلصه.
- أضيفي الصلصه و اللحم فوق المعكرونه و اخلطي جيدا.
- انثري الجبن فوق المعكرونه. يمكنك استعمال ي نوع جبنه سهلة الذوبان.
- أشوي وجه الصينيه حتى تصبح ذهبية اللون.
- قدّميها ساخنه.
½ a pound ground beef 1 large diced onion Cooking oil
Tomato Paste 1 teaspoon each of oregano and basil Fresh parsley, optional Salt, black pepper, allspice to taste
-Boil your pasta. Cook the meat thoroughly with a little oil, add onions. Add spices to it. --Drain your pasta and put in your baking dish. -Mix the cooked beef with tomato paste, hot water, add the herbs and cook for about 20 or until the sauce has cooked taste. -Add the meat sauce mix to the pasta -I usually microwave it for about ten minutes, to give it this cooked taste. -Garnish with mozzarella cheese. broil the top until golden brown in color. -Serve hot.
Ingredients:
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Malfouf- Stuffed Cabbage