Majadra in the microwave

Majadra in the microwave

Category: Dishes from cereals and flour products

Kitchen: arabic

Ingredients
Rice (I have Basmati)	2 cups
Lentils (regular, not red!)	1 cup
Turnip onion	2 large
Sugar	1.5 tbsp. l.
Balsamic vinegar	2 tbsp. l.
Parsley	1 small bundle
Vegetable oil for frying onions	2 tbsp. l.
Water	4 cups
Salt	taste
Peeled pistachios or chopped almonds (optional)	1 tbsp. l.
Garlic	2 teeth
Seasonings (such as Zira or Baharat)	optional

Cooking method

• Soak lentils in water for half an hour.
• Rinse the rice thoroughly in a microwave-safe saucepan. Add the washed lentils to the rice.
• Heat vegetable oil in a frying pan, fry the onion, chopped in half rings, until light brown.
• Add sugar. When the sugar is caramelized, pour in the balsamic vinegar. Let it evaporate.
• Add lentils, fried onions, nuts, salt, water, seasonings to the rice. Close the lid.
• Microwave on highest power for about 20 minutes or until rice and lentils are cooked through (depending on microwave power)
• Add finely chopped parsley with garlic to the finished majadra, mix.
• Serve with kebabs or other meat dishes. It is possible without them.
• Bon Appetit!

Cooking program:

microwave oven

Note

This dish is quite easy and quick to prepare. Maybe as a side dish for meat dishes, or as an independent dish, for example, during fasting

It is very, very, very tasty !!!!!
The dish is completely simple and at the same time exquisite, it is easier to prepare pilaf, no special dances and not fatty
Until there was an exact recipe, I cooked rice for lentils 1: 1 - I liked this proportion the first time!
She told her at work:

- one (old) asked: - "And what are lentils? Nooo, we don't get so perverted at home! (twists his finger at his temple)"
- another (young): - "Well, I know roughly what lentils are, but no one cooks my women"

I will continue the survey further

She told her at work:
- one (old) asked: - "And what are lentils? Nooo, we don't get so perverted at home! (twists his finger at his temple)"
- another (young): - "Well, I roughly know what lentils are, but no one cooks my women"

An interesting reaction to such a simple product as lentils Although, it is very sad, but many families further "pasta and sausages" in their diet "are not perverted"

An interesting reaction to such a simple product as lentils Although, it is very sad, but many families further "macaroni and sausages" in their diet "are not perverted"

This reaction is due to the fact that lentils have not been actively sold in our stores for a long time, perhaps 5 years, or maybe even less, and even then - at the very beginning - it was rarely where you could find it. Therefore, she is not in such a move.
Maybe our rural people ate it, I don't know, but the urban people depend on what the markets offer ...

This reaction is due to the fact that lentils have not been actively sold in our stores for a long time, perhaps 5 years, or maybe even less, and even then - at the very beginning - it was rarely where you could find it. Therefore, she is not in such a move.
Maybe our rural people ate it, I don't know, but the urban people depend on what the markets offer ...

Well, I don’t know ... The first half of my life I lived in Kiev, I knew about lentils from childhood. It's just that, most likely, not everyone is so enthusiastic about conjuring in their kitchens as we, who are gathered here, are therefore not interested.

Interesting reaction to something as simple as lentils

But I have lived the first half of my life in Zhitomir, but I have not tried lentils, by the way, until now. Although I wonder what it is

I went shopping for groceries since 9 years old, I don't remember at least shoot lentils, I looked at all the shelves in a row, it gave me pleasure - to know everything, but we didn't have it

I went shopping for groceries since 9 years old, I don't remember even shoot lentils, I looked at all the shelves in a row, it gave me pleasure - to know everything, but we didn't have it

And I remember how in childhood my mother bought. And dad cooked soup and another dish like lentils in tomato, which I just can't reproduce

I know and love lentils, and they are different, I prefer red for soup, and green for second courses.
Well, from school somewhere I remember lentils, then only green was sold.
and I also loved sago milk porridge as a child, but now I can't find it anywhere

Nice recipe. Thank you.
I will do it. Affordable, simple and probably very tasty, due to the combination of perfectly matching (tautology) products.


Picks Up / Yumor
But this is finally a Syrian dish? Well, as I read on the Internet, his homeland is Syria.
Could the Israelis use this recipe in their traditional cuisine as an involuntary violation of the rights of the brutally oppressed in the Araboff gas sector?

Syria is not Arabs, is it?
But about "violation of rights" - inappropriate

She told her at work:

- one (old) asked: - "And what are lentils? Nooo, we don't get so perverted at home! (twists his finger at his temple)"
- another (young): - "Well, I roughly know what lentils are, but no one cooks my women"

I will continue the survey further

My third Jewish mother-in-law yelled: "Imagine, she cooks lentil stew for my son! This is what only the Nazis in concentration camps fed!" She hinted at the Holocaust, I guess.

No offense :-) I like to annoy Ivreev's friends in long holivars who is right who is wrong?

But I don't like this. I don’t go into your blog with such nonsense.

"Imagine, she cooks lentil stew for my son!

And lentils are also the staple food of the inhabitants of the slums of India and other countries. And here they really sell it for almost more than rice, a delicacy pancake

and we got acquainted with lentils as part of American humanitarian aid. there was a green one in the set. thought for a long time what to do with it. cooked porridge and soup. you need to buy again, try your recipe. though there is no microwave, so let's cook

In our store, only a week ago I saw lentils for the first time. I wanted to try everything, I saw it in Silpo in the neighboring regional center, but the price was too biting, I went by. And when I saw it in our store, I was delighted. I was also glad that I had finally read how it sounds in Ukrainian, something like Sochevytsia. Before that, I could not find a normal translation on the network. But she took it in her hands, such a small package, and like 14 UAH. She twisted her nose and put it back. Like, well, we lived without it before, and we will still live. But on the other hand, in the fruit department they collected a tangerine for 38 UAH (my husband loves). Now I'm thinking, and why did I jam the money for this lentil?
I'll have to go and buy it while it's there, at least I'll try.

Now on the topic. If I don't have a microwave, how should I prepare the dish? That is, until the liquid has completely evaporated or should it be a gruel in the end (like a risotto)?

If I don't have a microwave, how should I prepare the dish? That is, until the liquid has completely evaporated or should it be a gruel in the end (like a risotto)?

I made a slightly drier risotto - perfect!
Rice was poured with boiling water for 10 minutes and washed with cold water.
(Did Krasnodar, Basmati is over)

And 14 UAH for a pack of lentils 0.8-1 kg is even cheap, we have 16-18-20 UAH

And I love the lentils of the Yarmarka trading company. There are also wonderful sets of "5 cereals", "7 cereals" (there are different rice and lentils, and crushed peas). Excellent soups are obtained. True, the price bites.
I adopted the recipe, I'll try.

I made a slightly drier risotto - perfect!
Rice was poured with boiling water for 10 minutes and washed with cold water.
(Did Krasnodar, Basmati is over)

And 14 UAH for a pack of lentils 0.8-1 kg is even cheap, we have 16-18-20 UAH

Thank you! So the fact of the matter is that the package was small, it seems to me that there was not even 0.8 there. Well, I'll definitely drop by and buy. If I still find it.

At ATB we always have gray-green lentils Fair in large packs around UAH 16 - for this recipe it is better to take it.
If for 350 gr - 14 UAH - it's very expensive ...

At ATB we always have gray-green lentils Fair in large packs around UAH 16 - for this recipe it is better to take it.
If for 350 gr - 14 UAH - it's very expensive ...

ATB - this is not the same Buffet by the case? I saw it at the Buffet. We don't have any special networks anymore. Silpo was not allowed to open.
She was also some kind of gray-green.

Not - we have a buffet separately (2 or 3 per city), ATB separately - they are like flies

Girls are Ukrainian! Whoever has it in the cities of Ashany has lentils at very reasonable prices in the departments of "grain by weight". I saw green, and yellow, and red. "Fair" has no ice price

I found what I saw on the Furshet website. All the same, there is 400 g, I said.

🔗groats-taki_pravy-400g

🔗groats-taki_pravy-400g

Tell me, is it worth the money or not? Or do you have to buy 1 time and try so as not to suffer?

Buy, kaneshna!

Such soups with lentils
And then there's the unspoken Majadra!

Buy, kaneshna!

Such soups with lentils
And then there's the unspoken Majadra!

So, and for the soup, I understand, you need to take the red one? And in general, what is this 400 g pack for me? Enough for Majadra and soup, isn't it?

Enough for two or three times. On the soup - zhmenka, and here is a cup.
Take the green one. Make both the majadra and the soup (looks like a pea)
Then, if you like, type in the multi-colored one. At the Fair, in my opinion, I saw a mixture of multi-colored, pretty.

Yes, at the Fair I like different soup mixes, they are so colorful and not annoying, because everything is mixed in them. Mine love such soups, cook without meat, but very satisfying. really expensive, contagion ... these mixtures, every time I think, take all the cereals separately and mix, but no, I still take the ready-made mixture, laziness was born before me

[Oksan]

Tell me, is it worth the money or not? Or do you have to buy 1 time and try so as not to suffer?

Here - 800 grams - will cost almost like a small package:
(it's a pity to overpay so much, it would be okay to have pockets full of money)



And besides the buffet tables, nothing else?

Maybe at the barraz you have branches with dried apricots, prunes, nuts, there are lentils - gray-green is the cheapest.
Oksan - in any case it's worth it, and if the soup is like soup, just delicious, then this Madjadra recipe is really impressive
True, I also added a little spice like Bakharat, a little bit so that it was barely audible.

[Oksan]

And besides the buffet tables, nothing else?

Maybe at the barraz you have branches with dried apricots, prunes, nuts, there are lentils - gray-green is the cheapest.
Oksan - in any case it's worth it, and if the soup is like soup, just delicious, then this Madjadra recipe is really impressive
True, I also added a little spice like Bakharat, a little bit so that it was barely audible.

There is also a supermarket Nash Kray, I just don't go there. We have a small town, apparently because they do not bring in especially low-moving goods. And it’s all slow because it’s not cheap. At one time I really wanted to try Kus-Kus. Then, as I saw the price in a nearby big city, in Silpo, something I immediately got sick of it.

At the bazaar there is one uncle with dried fruits / nuts, but I haven't seen anything like that. I'll have to take a good look.

I’m ashamed to say that I also didn’t try lentils in the Metro for their price, in other stores - too. Just like a delicacy. Somehow a toad crushed for a small bag, in which 350 grams, pay 25 UAH, there is a pretty package.
But then I already saw what to look for in ATB - "Fair" I have ATB not far, thanks to Yulia for the tip

So, and for the soup, as I understand, you need to take the red one?

Soups are different. Sometimes with red, sometimes with black, sometimes with ordinary lentils. It all depends on the recipe for a particular soup

[Jellyfish]

And I know lentils since childhood.It seems to me that my grandparents in the basement had jars of canned lentils in tomato sauce all their lives. True, my grandfather worked at the oil depot, and "got it" in different ways and with banks and boxes ... As I would say Jellyfish, I had a greedy childhood. Even before the appearance of lentils in supermarkets, I bought them in the market from Uzbeks, and also chickpeas and mung bean.

Is it delicious without balsamic vinegar? I start cooking, everything is there, except for this vinegar. Is it possible to replace it with something or not?

Is it delicious without balsamic vinegar? I start cooking, everything is there, except for this vinegar. Is it possible to replace it with something or not?

1. Dry wine is possible, but there are no longer 2 spoons, but a little more for the taste, and it will take longer to evaporate, but the taste will be softer!

2. You can risk wine vinegar, but I'm afraid it won't taste as interesting.

________

About balsamic:

“Unlike wine vinegar, for which the finished wine is left to sour, balsamic is made from grape must.
The squeezed juice of fresh grapes (usually white varieties) is boiled down until it turns into a thick, dark syrup.
The syrup is then mixed with wine vinegar and kept in wooden barrels. "

1. Dry wine is possible, but there are no longer 2 spoons, but a little more for the taste, and it will take longer to evaporate, but the taste will be softer!
2. You can risk wine vinegar, but I'm afraid it won't taste as interesting.

About balsamic:
“Unlike wine vinegar, for which the finished wine is left to sour, balsamic is made from grape must.
The squeezed juice of fresh grapes (usually white varieties) is boiled down until it turns into a thick, dark syrup.
The syrup is then mixed with wine vinegar and kept in wooden barrels. "

I don’t have a shit, I don’t even have wine, just ordinary. And we don't keep alcohol in the house. What, in vain started, right? Well, what will be will be.

I honestly tried to buy balsamic for the sake of this dish, but did not find it in the market.

[Ksyusha]

Ksyusha
why are you worried about this vinegar? and so everything will be deliciously cooked by people like pilaf rice + lentils and without balsamic

[Ksyusha]

Ksyusha
why are you worried about this vinegar? and so everything will be deliciously cooked by people like pilaf rice + lentils and without balsamic

Thank you, Irus! Then I'll tell you whether it came out or not.

[Oksana]

Oksana - don’t chew - if it’s not majadra, it’s another wonderful dish - Greek:

FACORIZO

well, or almost it (it is with tomatoes, without any vinegar)

By the way, I have both balsamic and wine - but I rarely use them, I don't have a heart for them.

[Oksana]

Oksana - do not chew - if it is not majadra, it will turn out to be another wonderful dish:
greek FACORIZO
well, or almost it (it is with tomatoes)

How! Majadra - vinegar = fakorizo. Now I was at a loss whether to continue cooking - this or that.

By the way, I have both balsamic and wine - but I rarely use them, I don't have a heart for them.

And what? What does it taste like anyway? I would have known, I would have asked to send a small bottle with the lentils.

And what? What does it taste like anyway?

wine (white) makes me sour, and balsamic has a specific smell for me, I can't get used to
to be honest, I don't use apple cider vinegar either - I can't stand the smell of it

I would have known, I would have asked to send a small bottle with the lentils.

so next time you can organize

By the way, I have both balsamic and wine - but I rarely use them, my soul does not lie with them.

I didn't have a soul for probably a year, or maybe more, and then when I caught fire on red balsamic - now everything is marinated with it

Tastes can change over time, I somehow get it so dramatically:

- I haven't drunk wine all my life, it's disgusting, and now I even like dry red!
- I ate parsley and didn't digest dill - now it's completely the opposite - I can't stand parsley, but I can shove dill into all salads.

Moreover, when balsamic or wine is fried - a bad smell may seem, sour strongly, but in the final taste it sounds great!

So periodically you can try adding a teaspoon of balsamic to the marinade, suddenly you will like it slowly.

_____
Shl
And the white balsamic has not yet been perfected

With spices it is not clear, I went and looked at what Baharat consists of, so in different regions this Baharat is completely different in composition. What spices should I put?

With spices it is not clear, I went and looked at what Baharat consists of, so in different regions this Baharat is completely different in composition. What spices should I put?

I took all its variants from the Internet and made it to my taste (scent) by eye, because I am very picky about an excess of some spices.

But one thing I can say for sure - first you need to try it without baharat - I also really liked the pure taste of this dish without spices

[FACORIZO]

FACORIZO

- 250 g brown or green lentils;
- 250 ml long grain rice;
- 125 ml of olive oil;
- mashed potatoes from 2-3 tomatoes or the same amount of tomato paste;
- 1 onion, finely chopped;
- salt,
- ground pepper and caraway seeds (for an amateur)

Thanks for the help! I didn’t wait and did it, as it fell on my soul. In general, the author, for making fun of the recipe. I'm not out of spite.

While I was running from MB to the computer and asking questions, I completely forgot about caramelizing onions. And I was already pouring the rest into the saucepan when I remembered about sugar. This is what it means to scatter your attention to everything at once. In general, in frustration, I sprinkled sugar all together. Salt, cereals, and then I remembered about almonds, there are petals, I took a good handful and added to the saucepan. Now I read it - 1 tbsp. l., and I do half of the portion. But the smell was delicious after that. Then I poured coriander generously, I give it to almost all dishes, except for mushrooms and liver. Then she thought a bit, and rubbed another nutmeg. And then she gave me a pinch of paprika. I mixed it all, poured it with water, at which it gave half a glass more water, it seemed to me that it would be crumbly if made in MV according to the recipe. Who knows, maybe in a microne it is boiled in a different way. Although, I cook Basmati for the first time in general.

In general, it is difficult for me to imagine what will come of it all. Probably, with Fakorizo ​​it would be more understandable. But here I am to blame myself, I had to change my mind in time when they painted about vinegar.

Is it delicious without balsamic vinegar? I start cooking, everything is there, except for this vinegar. Is it possible to replace it with something or not?

I tried to replace it with apple - not tasty.

[FACORIZO]

FACORIZO

- 250 g brown or green lentils;
- 250 ml long grain rice;
- 125 ml of olive oil;
- mashed potatoes from 2-3 tomatoes or the same amount of tomato paste;
- 1 onion, finely chopped;
- salt,
- ground pepper and caraway seeds (for an amateur)

Expose with a separate recipe temka