Mujadara is a meatless Lebanese dish made with lentils and rice. It was traditionally eaten during Lent when many were fasting from meat. It's also commonly eaten all year round on Fridays (a day when many Lebanese did not eat meat). It's super healthy, delicious, and easy to make. Remember, you can always cut back on the olive oil or any ingredient. Eva loves her olive oil and believe it or not, she has cut back a lot compared to what her mother and grandmother have used in the past!
Za'atar manoush is the Lebanese pizza! What makes this dish a favorite for many is the delicious mixture (za'atar) that you spread onto the dough. This mixture is made of spices and roasted sesame (it smells heavenly) and can also be eaten with pita bread. We typically eat manoush for breakfast or lunch with tomatoes, cucumbers, and a Lebanese yogurt spread called labneh. Before Eva cooks this dish she always buys extra dough and cooks another pan of feta cheese manoush to go with the za-atar manoush (find the feta cheese manoush recipe here). Enjoy!
Za'atar Manoush Ingredients:
Instructions (with Za'atar recipe):
1. Heat non-stick pan on low heat and once heated, add sesame seeds to toast. Be sure to stir often so they don't burn (this step should only take a few minutes)
2. Once the sesame seeds are toasted or have turned a brown color, add za'atar, sumac, and salt and toss them together for a few minutes over the heat.
3. Turn stove off and place mixture into a mixing bowl with 8 tablespoons of olive oil (more or less depending on how oily you want)
Now that you have your mix, here are the instructions for the manoush:
4. Preheat your oven to 425 degrees
5. Butter the bottom of a baking pan
6. Spread out dough on pan as evenly as possible (like making a pizza)
7. If you bought your za'atar mix pre-made, add 4-8 tablespoons of olive oil
8. Spread za'atar mix over dough evenly and use your fingers to press down on the dough to avoid bubbles
9. Cook in oven for up to 20 minutes on the bottom rack or until the bottom is a golden brown and for up to 5 minutes on the top rack until top is golden brown (you can cook for longer depending on how crispy you want)
* Cook time may vary depending on your oven and how thick the dough is, you may have to turn your pan around as it cooks
Ready to learn how to pickle some turnips? Traditionally, pickled turnips are a part of every Lebanese maza. These are great as a side with any Lebanese dish and with sandwiches (especially in the falafel wrap - recipe coming soon). There are only a few ingredients and the directions are simple. Be sure to pickle these about a week before you plan to eat them because that's how long they will take before they are fully colored and ready!
1. Chop up turnip (can be any size or shape you desire)
2. Place in jar, we use a 32 oz. jar. Put the beet in the middle of the turnips and squeeze in the rest of your turnips (tuck them in so they settle in place)
3. Fill the jar halfway with vinegar
4. Fill the rest of the jar with water that has already been boiled and cooled down
5. Add 1 tablespoon of salt to the top (the salt will settle down in between the turnips)
6. Place some plastic on the top (it can be saran wrap), and cover tightly with the lid.
7. Flip jar over (make sure it's not leaking) and leave flipped over night
8. Leave your turnips in the jar for a week before eating, they will turn pink with time
Pickled turnips will last for up to 3 weeks if you don't eat them all first! (or longer if refrigerated after opening)