| Judrah |
| 2 C Lentils 3/4 C Uncooked Rice 2 med Onions, chopped 1/2 C Olive Oil |
| 1 T Salt 1/4 t Cumin 1/2 t Allspice (Bhar) |
| Clean & wash the Lentils and boil them until tender. Mash and strain into a separate pot. Add the rice, salt and spices, and mix well. In a pan, saute the chopped onions in oil till golden brown, add them with the frying oil to the lentils & rice mix. Bring the mixture to the boil with enough water to cover and simmer over low heat for about 10 minutes, until the rice is cooked, stirring regularly to prevent sticking. Serve lukewarm or cold with radishes and spring onions. This goes great with the Tabboule and the Stuffed Grape Leaves, Humous & Sryian Bread. |
| When I make this recipe for my family, I sometimes end up in tears, and not from the onion! My sweet mother loved this dish, and made it often. The smell would linger in the house, and in her hair, it is a wonderful smell. When I was pregnant with my second son, Jacob, we lived in Arkansas, just a few houses down from my parents house. Most every food smell made me sick, but not Judrah, but I was so sick I couldn't make it most of the time, so my mother would make it at least once a week for me, and come down and feed my older boy, who was barely one, she would take that day to just spend with me and visit. I knew then, and I know now, no one loves you like your Mother! When I go to a Lebanese restaurant and smell the judrah I end up with tears in my eyes everytime... it is a remembrance I am greatful for, its a memory of the heart. |
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