Mujaddara (mazidras)
Chef
Norman Shaw
Hospital
St. Mary's Medical Center
Cook time
1 hour
Yield
24 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
4 cups dried lentils
3 quarts water
2 teaspoons coarse ground black pepper
4 teaspoons mild chili powder
1/4 cup ground cumin
2 tablespoons smoked paprika
1 tablespoon sea salt
24 servings or roughly 12 cups of steamed brown jasmine rice
4 cucumbers
2 red onions
8 garlic cloves
4 red bell peppers
2 cups fresh cilantro
2 teaspoons sea salt
8 limes
2 teaspoons black pepper
8 cups chopped romaine lettuce
12 tablespoons plain Greek yogurt
2 cups diced tomatoes
4 avocados
3 quarts water
2 teaspoons coarse ground black pepper
4 teaspoons mild chili powder
1/4 cup ground cumin
2 tablespoons smoked paprika
1 tablespoon sea salt
24 servings or roughly 12 cups of steamed brown jasmine rice
4 cucumbers
2 red onions
8 garlic cloves
4 red bell peppers
2 cups fresh cilantro
2 teaspoons sea salt
8 limes
2 teaspoons black pepper
8 cups chopped romaine lettuce
12 tablespoons plain Greek yogurt
2 cups diced tomatoes
4 avocados
preparation
Instructions
1. Sort and rinse lentils, checking for small stones and debris.
2. Combine lentils and water in a small saucepot. Add spices and bring to a boil, then reduce to a simmer, cover, and let cook until lentils are tender, about 20 to 30 minutes.
3. Make brown rice: Combine rice and water in a pot or rice cooker and cook on low until rice is tender. If using a saucepot, cover and place in the oven for 20 to 30 minutes to prevent burning the bottom.
4. Prepare cucumber salsa by dicing the cucumbers, onions, and peppers. Place all in a bowl and add chopped garlic and cilantro. Squeeze limes, adding the juice to the bowl along with salt and pepper. Mix everything together and taste; adjust salt and pepper if needed.
5. For service, spread steamed rice out on a plate and top with lentils, cucumber salsa, lettuce, Greek yogurt, diced avocado, and tomato.
2. Combine lentils and water in a small saucepot. Add spices and bring to a boil, then reduce to a simmer, cover, and let cook until lentils are tender, about 20 to 30 minutes.
3. Make brown rice: Combine rice and water in a pot or rice cooker and cook on low until rice is tender. If using a saucepot, cover and place in the oven for 20 to 30 minutes to prevent burning the bottom.
4. Prepare cucumber salsa by dicing the cucumbers, onions, and peppers. Place all in a bowl and add chopped garlic and cilantro. Squeeze limes, adding the juice to the bowl along with salt and pepper. Mix everything together and taste; adjust salt and pepper if needed.
5. For service, spread steamed rice out on a plate and top with lentils, cucumber salsa, lettuce, Greek yogurt, diced avocado, and tomato.
