How it works


  • 1 Al Mujdarah
  • 2 rice mug
    • 2.1 Ingredients
    • 2.2 How to prepare
  • 3 worthy of bulgur
    • 3.1 Ingredients
    • 3.2 How to prepare
  • 4 Freekeh's cup
    • 4.1 Ingredients
    • 4.2 Method of preparation
  • 5 videos of a quick way to prepare a note


Almajdara is one of the popular foods in some countries of the Levant, and it is a peasant food of the origin that was called the "ability", it was based on bulgur and lentils, then it became rice with lentils, and it is a light food on the stomach, as it is devoid of meat and animal fats, but its nutritional value is high The presence of lentils in it.

Rice mug

the ingredients

  • Two large onions cut into wings.
  • Three cups of basmati rice, washed and soaked for thirty minutes.
  • And a half cup of lentils .
  • Half a cup of corn oil.
  • Two cubes of chicken broth.
  • Three teaspoons of salt.
  • ¼ teaspoon of black pepper.
  • A quarter of a teaspoon of ground cumin .
  • Five cups of water.

How to prepare

  • Heat the oil in a skillet over a fire, and fry the onion slices until they are well browned without burning them, then strain and put them aside.
  • Soak the lentils and wash them well from impurities several times, then put them in a saucepan with water over the fire, and when boiling cover the pot and leave it until boiling on low heat for twenty minutes.
  • Strain the lentils from the water, then melt the chicken broth cubes with four and a half cups of lentil broth and set aside.
  • Strain the soaked rice, and stir in a saucepan with oil, fry the onions, then add the broth, salt, black pepper, and cumin, and leave the ingredients until they boil over a strong fire until you start seeing the bubbles with rice, then add the lentils and do not stir the lentils with the rice.
  • Cover the pot and simmer until simmer on a very low heat until the rice is done.
  • Do not remove the cap from the pot until fifteen minutes have passed since you turned off the gas, then garnish with onions.

Worthy of bulgur

the ingredients

  • Two cups of rough bulgur .
  • One and a half cup of brown lentils .
  • Two large onions, cut into wings.
  • Chicken Stock Cube.
  • Six tablespoons of olive oil.
  • Pinch of black pepper and salt.

How to prepare

  • Wash the lentils well several times, then boil them in a suitable saucepan.
  • Wash the bulgur well, and filter it well from the water, then put it in another saucepan with olive oil.
  • Add chicken broth cube , black peppercorn, and mix all ingredients together.
  • Add the lentils that you boiled after filtering from water, and mix it with bulgur.
  • Add three cups of water, then cover the bowl and leave the pouch to boil a little.
  • Put the bulgur and lentils on a low heat until the bulgur grains are cooked and open, and while the mackerel is on the fire bring the onions and cut them into rings of appropriate size.
  • Put a little oil in a frying pan, and fry the onions until it turns brown.
  • Put the chicken pod after cooking in a suitable dish, and serve it with salad and milk, and garnish with the fried onions.

Freeke's mug

the ingredients

  • A cup of Freekeh.
  • A cup of lentils .
  • A tablespoon of obesity .
  • Two and a half cups of water.
  • Small spoon of salt.
  • A cube of chicken broth, optional.
  • Large onion, sliced.

How to prepare

  • Fry the onion slices in a quantity of oil until they are crunchy.
  • Wash the lentils and freekeh after cleaning them from impurities, then set them aside.
  • Put the lentils in a bowl, add water to them, and simmer over medium heat until they start to boil, and the lentils begin to simmer.
  • Add salt and obesity to the lentils and stir the ingredients well.
  • Place the chicken broth cube and heart ingredients, then add frike and mix the ingredients with each other.
  • Reduce the temperature and leave it for fifteen minutes, without stirring, then stir the stripe once, and then leave it for five more minutes until it is tender.
  • Pour the greaser into the freekeh on a plate, garnish with the fried onion, then serve.

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