recipe courtesy of Confused Homemaker over at Tasty Kitchen
- 1 cup Lentils
- 4 whole Onions
- 3-½ cups Water
- 1 cup White Rice
- 1 teaspoon Cumin
- 1 teaspoon Salt
- ½ teaspoons Pepper
- 2 Tablespoons Vegetable Oil
Slice the onions. The onions should be sliced long, so they look like a rainbow versus diced into small pieces.
Heat a pot on medium-high heat. Add 1 tablespoon of vegetable oil and half an onion. Cook until onion is caramelized.
Add lentils, water, salt and pepper. Bring to a boil. Cover, reduce heat and simmer for 20 minutes.
After 20 minutes, add rice and cumin. Cover and simmer for additional 20 minutes.
Heat a frying pan over medium-high heat. Add the remaining 1 tablespoon of vegetable oil and the remaining onions. Cook until fully caramelized and blackened.
Note: we used green lentils and yellow onions for this dish.
My recipe for hummus is as follows:
1 can chick peas
2 garlic cloves
2 T of the liquid from the can of chick peas
2 T tahini
salt and pepper to taste
juice of a lemon
Whir it all up in a food processor or blender. Taste it to see if it needs more lemon juice or salt.When I serve it, I drizzle it with a bit of olive oil and sprinkle it with some paprika.
Labne is a Middle Eastern kefir cheese with several different spellings, depending on which country it's from. The stuff I had was Lebanese. My neighbor gave it to us and I don't know where she got it from, so I hope you can find it. But it's still VERY good without the labne.
For the pita chips, I buy thin pita, cut it up into pie shapes, spray it with olive oil spray and then sprinkle it with garlic salt. Bake at 450 for about 5 minutes or until crisp.
They way we ate it was to spread the pita chip with a bit of the labne, put some mujadara on it, the top it with hummus. I liked it just from the bowl. It's very good though!!