M'Juderah (Lebanese rice and lentils)

From: LucyGoosey

On Feb 26, 2008

I tried the recipe but after trying it realized I don't like the spice all spice much, so for me it wasn't a favorite however the recipe made a large quantity so I wanted to finish it up. I used Olive Oil and Lemon to put it on the dish and rolled them into wraps and I loved it more that way because it made the allspice more mild. I would definately do this recipe but with cumin next time or less allspice. It was more a personal preference because of the allspice for me but you can always substitute. I liked the assortment of ingredients alot!

From: MrsDoty

On Aug 28, 2006

Even my meat loving DH liked this. I tried it with the double helping of carmelized onions, and I have to say it was very good. The best part is that leftovers of the rice/ lentil mixture freeze nicely, so if you're cooking for two, you have the basis for three meals. We'll cook this again.

From: Speedwell

On Apr 17, 2006

If you have time, use lots of onions (three large ones are not too many) and cook them gently in olive oil for 45 minutes to an hour until they are dark brown and super sweet. This takes the simple meal of lentils and rice to an entirely new and succulent level. A big salad of mache and endive is fabulous with it.

From: Mirj

On Mar 12, 2002

I live in the Middle East and have eaten Mejadarah hundreds of times in dozens of different versions. I never had it with allspice before and was curious to try it. It was delicious, although I have to admit that my taste was prejudiced by the countless versions I've had that were heavily flavored with cumin instead of allspice, hence the 3 stars. A good side dish for a meat eater, and even better main course for a vegetarian.