Mjeddera and the Remake
When I confess to neighbors that I am making mjeddera for dinner, they give a little laugh. It’s peasant food. We love it. Somehow, it is the most comforting, nourishing bowl of ugly lentils, rice, onions and yogurt. I make it in the crock pot, combining a recipe using brown rice with the spice mix used in the Mjeddera recipe found in this beloved cookbook . Even better, for the leftovers, we have invented a “remake” including many of our favorites like feta and dates and pistachios.
I thought it was about time for a recipe for those wanting some comfort food from the Middle East and a delicious way to bring it back to the table a few days later…
Mjeddera
2 cups brown rice
4 cups dried brown lentils, picked over and rinsed
10 cups water
1 tsp cumin
1/2 tsp turmeric
1.5 tsp allspice
1 tsp sugar
1.5 tsp cinnamon
* Combine ingredients in the slow cooker and cook on high for 2 hours, then on low for 1-2 hours. Near serving time, sauté, fry or carmelize 2 sliced yellow onions. Serve Mjeddera topped with yogurt,onion, lemon, cucumber, and a drizzle of olive oil. Add salt and pepper to taste.
The Remake
Start with room temperature Mjeddera leftovers.
Add to it: 2 cups grated carrots, 1 cup crumbled feta, 1/4 cup chopped dates, 1/4 cup pistachios, a chopped green onion, and toss with dressing (see below)
Dressing: combine 1/3 cup olive oil, juice of one lemon, dash salt, 1/2 tsp honey, 1/2 tsp cumin, and 1/2 tsp cinnamon. Shake and toss with Mjeddera Remake just before serving. Enjoy!