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! 

Ingredients:

• 16 ounces or about 2 cups of uncooked lentils
• 2 medium sized onions and 1 small onion
• 1 cup of rice
• Olive oil
• Salt
• Pepper

Instructions:

1. Rinse lentil and place in medium sized pot on stove. Add 4 cups of water and bring to a boil
2. While waiting for the water to boil, peel 2 onions and slice the long way (long strips)
3. In a fairly large skillet, heat 3 tablespoons of olive oil (more or less). After oil is heated, add onions and a couple dashes of salt and sauté until onions are between caramelized and crispy (whatever you prefer). After onions are caramelized (about 12 minutes) remove to a plate and set aside
4. When lentils begin to boil, turn down heat to medium low
5. Finely dice a small onion and put aside
6. Test lentil, if it is cooked and if most of the water has evaporated, add 1 cup of rice, 2 teaspoons of salt, a couple dashes of pepper, and stir together. Add 3 cups of water and bring to a boil and lower heat to low
7. In the same onion skillet used in step 3, add 2 tablespoons of olive oil and add diced onions and a couple dashes of salt (because pan is hot, these will cook quicker) cook until slightly more than caramelized or a dark brown (back in the day they were burnt, but you can caramelize less if you want)
   
8. Add diced onion with its oil mixture to pot (be careful doing this as this may cause your lentil mixture to bubble) and cook on low heat until water is mostly evaporated and rice and lentil are cooked (taste to see if you need more salt). Be sure to stir every 5 minutes
9. Garnish with caramelized onion strips (we mix the onions in before eating)

Enjoy!

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:

• 10-12 ounces of dough (depending on how thick you want)
• Olive oil
• Za'atar spread (can be found in most Middle Eastern stores or check out Eva's recipe for it below)

*Makes one pan or 8 slices
Za'atar Ingredients:

• 1/4 cup za'atar 
• 1/4 cup sumac
• 2 tablespoons of sesame seeds
• Teaspoon of salt
• 8 tablespoons of olive oil

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!

Ingredients:

• 4 medium sized turnips
• Vinegar (we use white, but you can use any kind)
• Salt
• 1/4 of a piece of beet
• Water that has been boiled and cooled down

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)