Comments on: Mjeddrah (Lebanese Porridge) http://cookingupastory.com/mjeddrah-lebanese-porridge An online television show (and blog) about food and sustainable living Tue, 22 May 2012 14:46:24 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Pam ElAminehttp://cookingupastory.com/mjeddrah-lebanese-porridge/comment-page-1#comment-29819 Pam ElAmine Fri, 07 Nov 2008 01:42:14 +0000 http://cookingupastory.com/?p=1898#comment-29819 The real flavor, according to my Lebanese sister in law, is when you slowly fry the onions until they are almost blackened, not burnt, but really,really brown and then add it to the top of the mjudderah. Don't be afraid of browning them beyond your comfort zone. The flavor is great and it is more originally Arabic. The real flavor, according to my Lebanese sister in law, is when you slowly fry the onions until they are almost blackened, not burnt, but really,really brown and then add it to the top of the mjudderah. Don’t be afraid of browning them beyond your comfort zone. The flavor is great and it is more originally Arabic.

]]> By: Robin Wedewerhttp://cookingupastory.com/mjeddrah-lebanese-porridge/comment-page-1#comment-29767 Robin Wedewer Tue, 04 Nov 2008 17:04:34 +0000 http://cookingupastory.com/?p=1898#comment-29767 This is good, wholesome food!I make mine with 1/2 as much rice as lentils. Make sure to watch the liquid so that it doesn't become too dry. The real flavor comes when you add about 1/2 teaspoon ground cumin at the end. Fabulous!Robin Wedewer National Gardening Examiner Examiner.com This is good, wholesome food!

I make mine with 1/2 as much rice as lentils. Make sure to watch the liquid so that it doesn’t become too dry. The real flavor comes when you add about 1/2 teaspoon ground cumin at the end. Fabulous!

Robin Wedewer
National Gardening Examiner
Examiner.com

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