MUJJEDRA.
The Bible says that Jacob was the first chef and lentils the first dish. Thursday, April 7, 2011
'the Server Responded: 554'
Well, do not say that, but it is clear from the context. What we do know is that in barter on the one hand were the birthright of Esau and the lentil soup on the other. Maybe because I was first born, have some prevention with this dish. Increased, of course, by a "military" in which lentils were eaten daily to generate forces near when we had to push the tank.
What The Bible does not give us the recipe. Too bad, because you have to go to the exegetes to clarify to us and they are not the work.
But as one is a man of resources, I appeal to the aid of "The Sephardic Kitchen," which gave me The one chalk and I have already removed some other recipe and that DM will continue extracting. On the other hand I like Mary Paz has been the one that has asked me to make the stew and the right of primogeniture is still mine.
I understand to be a very old dish, I suppose you've been evolving (potatoes do not appear in the European diet until well into the eighteenth century) and is characterized by the abundance of spices, which can be omitted or replaced by other more common.
Moreover, the slow cooker has served me very helpful. One of the characteristics of Sephardic cooking is the food processing at low temperatures which gives them a texture different. Potatoes cooked for six hours acquire a silky smooth texture, without breaking.
Ingredients: 240 g.
lentil.
2 medium potatoes. 1 carrot
biggie.
2 cloves garlic, unpeeled
1 bay leaf, a piece of fresh ginger, two pods of cardamom, a pint of lemon grass, a few small chilli spices like to.
1 l. water. Sal
1 olive oil spray.
For the rice pilaf:
4 heaping tablespoons of basmati rice well. 24 tablespoons
infusion of spices.
A generous piece of turmeric root, a piece of galangal, a sheet of kefir, a teaspoon of cumin seed.
olive oil.
(In both cases, use the spices you have in house or to get used to use in your kitchen).
Prepared
I did in the slow cooker for six hours. In the picture you can see how the ingredients remain intact, without disintegrating. In a normal pot, takes 45 minutes to be ready.
in the slow cooker, no no evaporation, so that the quantities of liquids are much smaller and are the ones I had in mind.
In a pan, add the lentils, potatoes, halved and sliced \u200b\u200bcarrots. Pour a good glug of olive oil, add all epecias and cover with water. Before the end of cooking, remove the garlic and other spices.
For the rice pilaf:
In a saucepan, boil enough water with salt and other spices. Boil for 15 minutes, leave to infuse 5 minutes. further away from the fire. Strain and reserve.
Put the rice in a colander and wash under running cold water.
In a pan, add a drizzle of olive oil, sauté add rice and spice infusion (24 tablespoons). Simmer 12 to 15 min.
On each plate, place the rice pilaf shaping a mold. Place the dish around.
accompanied with a salad of tomatoes and cucumbers, sliced \u200b\u200band dressed with a yogurt sauce.
is a vegetarian dish, fat-free, perfectly healthy ....
see who it is defective.
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