Syrian Recipes

Here are two simple Syrian recipes – neither of them requires any unusual ingredients, and they are among our favorites.

Moujaddereh

• 1 cup lentils
• 1 cup rice
• salt to taste

Mix the above and cook (in water) until both the rice and lentils are done

• ½ cup oil (or you can use butter)
• 2 onions

Heat the oil, then add the onions and cook until browned and crispy
Take out the browned onions and set aside on a plate
Add the remainder of the oil from the pan to the rice and lentils, mix
Put the rice & lentils on a serving platter and add the browned onions on top
Eat with salad and yogurt



Lentil and Spinach Soup

• 1 cup brown lentils, rinsed and drained
• 8 cups water
• Salt to taste
• ¼ cup finely chopped fresh cilantro leaves
• 2 large onions, finely chopped
• 4 cloves garlic, crushed
• ¼ cup olive oil
• 5 oz spinach leaves, washed and chopped
• 1 cup finely chopped fresh parsley
• ½ cup lemon juice

Place lentils, water and salt in a pot and cook over a medium heat until the lentils are tender but still intact and slightly firm
Meanwhile, fry the coriander leaves, onions, and garlic in the oil, stirring until the onions are golden brown
Add the fried mixture with its oil to the lentils, then stir in spinach, parsley, and lemon juice
Simmer until the spinach is cooked, then serve

Disclaimer: the pictures in this entry do not correspond to the recipes