|1. ||In the morning, put the lentils in cold water to soak.|
|2. ||An hour before you will serve this dish, drain the water from the lentils (You will be cooking the lentils, onions, and rice concurrently.) |
|3. ||Put the drained lentils in 4 cups of cold water with one teaspoon of salt. Bring to a boil over medium heat, then reduce heat to a simmer, stirring occasionally to prevent sticking.
|4. ||Heat olive oil, onions, and one teaspoon of salt in a pot with cover and cook very slowly until the onions are soft and yellow.|
|5. ||Parch the long-grain rice in butter (i.e. until rice loses the translucence acquired from the butter and becomes white again).|
|6. ||Add rice and onions to lentils with enough hot water to complete cooking the rice (but adding more than 1 1/2 cups of hot water could cause lentils and rice to get mushy).|
|7. ||Before serving mjeddrah, you will add dressing to the salad, sprinkle it with dried mint leaves (if available) and chill in the freezer for 5 minutes. Then serve the cold salad on top of Mjeddrah with Syrian bread or hard rolls.|
|8. ||The hot and cold contrast and the texture contrast is wonderful. Goat-milk cheese and black olives go well with this meal as does dry red wine.|