Mjaddara

Wow, I haven’t add anything for ages. Here is one of my favourites. This humble recipe of lentils, onion and pasta has been in my family for many generations. It is an odd combination, normally you would associate pasta with Italians, however this has Lebanese origins. However even amongst the Lebanese you will find it having rice, instead of pasta.

Exactly how this combination came about I am not sure. What follows is a somewhat modernised version (the original, although somewhat tastier involves several fiddly steps, I only make it occasionally)

1. Get 250g of green lentils on the boil with plenty of water. Do not add salt.

2. Slowly fry four large onions until caramelized, salt them once done.

3. Just as the lentils are about done add a few handfuls of broken tagliatelle, add salt at this stage.

4. Drain and combine with onion. (keep some onion to garnish) Season.

Variations: Try with a bit of garlic and cumin. If possible, fry extra onion, let people add to their own dish.