tag:blogger.com,1999:blog-29389444.post115808748061132732..comments2023-11-02T12:16:36.092+02:00Comments on Gad Fly: Recipe: Mjadra Hamra A La Sud LibanaiseFadihttp://www.blogger.com/profile/04415043070056106260noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-29389444.post-80143719554000806292012-04-18T12:01:27.137+03:002012-04-18T12:01:27.137+03:00awesome :) thank uawesome :) thank uNataliehttps://www.blogger.com/profile/15169300991894118009noreply@blogger.comtag:blogger.com,1999:blog-29389444.post-1167941805413463632007-01-04T22:16:00.000+02:002007-01-04T22:16:00.000+02:00one more addition: Careful with water quantities, ...one more addition: <BR/>Careful with water quantities, and do not add the burghol quantity, it "absorbs" the water & the flavour.Fadihttps://www.blogger.com/profile/04415043070056106260noreply@blogger.comtag:blogger.com,1999:blog-29389444.post-1167941538788985892007-01-04T22:12:00.000+02:002007-01-04T22:12:00.000+02:00Oh Celeste, You owe me big time. Mum – bless her h...Oh Celeste, You owe me big time. Mum – bless her heart – is a cook-freak.. I was beaten for suggesting possible spices for Mjadra – what sacrilege!! Only Salt. Repeat, only salt. <BR/><BR/>Now, I had to go through the whole process to get to this consultation on flavour: <BR/><BR/>Naturally, says she, adding the fried onions to boiling Lentils will not make the flavours mix and that onions would Fadihttps://www.blogger.com/profile/04415043070056106260noreply@blogger.comtag:blogger.com,1999:blog-29389444.post-1167940036482149762007-01-04T21:47:00.000+02:002007-01-04T21:47:00.000+02:00yes, it worked...adding a bit more water really he...yes, it worked...adding a bit more water really helped! thank you! one more question...i've tried the mjadra recipe (yours, and a couple others), but it tastes so bland when i make it (even though i use salt, pepper, onion, olive oil). there must be a certain spice that restaurants use, that i haven't been able to figure out. i've tried several but am getting very discouraged. i would be most Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29389444.post-1165652688507388192006-12-09T10:24:00.000+02:002006-12-09T10:24:00.000+02:00Hi Celeste:Tahina (sesame sauce) and lemon juice, ...Hi Celeste:<BR/><BR/>Tahina (sesame sauce) and lemon juice, with a small quantity of water would do the trick. <BR/><BR/>Also, a tip for the health conscious, you can replace tahina with yoghurt in the hommos (or better, fat free youghurt). sure it doesn't taste the same, but it's half the calories or even better!<BR/><BR/>Let me know if it works!Fadihttps://www.blogger.com/profile/04415043070056106260noreply@blogger.comtag:blogger.com,1999:blog-29389444.post-1165618118604378912006-12-09T00:48:00.000+02:002006-12-09T00:48:00.000+02:00hi!i know this has nothing to do with mjadra, but ...hi!<BR/>i know this has nothing to do with mjadra, but do you know how to get hommous very smooth? i've put it in my food processor, and it seems to take forever...i can't imagine it takes everyone that long! :) thank you! celesteAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-29389444.post-1159961150333953262006-10-04T14:25:00.000+03:002006-10-04T14:25:00.000+03:00Thank you for your reply Fadi. Actually I am your ...Thank you for your reply Fadi. Actually I am your Baghdadi sister.I will try to fry the bread before adding it. Yes I remember samak mazgouf. Unfortunately I will never be able to go back to eat it again (my name reveals the reason). I have never tasted fish like that since... It has the special Tigris flavor I think.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29389444.post-1159894851205557522006-10-03T20:00:00.000+03:002006-10-03T20:00:00.000+03:00Hi, I'm your neighbour too! I live in Saida. The M...Hi, I'm your neighbour too! I live in Saida. The Mjadra Hamra (red)is more common in the deep south region. I think that the heat/steam help soak the borghol up. <BR/><BR/>Sumak with fried eggs is also a dish to go for! As for Zaatar and sesame, a labneh baladiyeh plate drenched with olive oil, some markouk or toasted Lebanese bread, and some green bitter olives on the side. Oh my God I'm hungryFadihttps://www.blogger.com/profile/04415043070056106260noreply@blogger.comtag:blogger.com,1999:blog-29389444.post-1159867312260252562006-10-03T12:21:00.000+03:002006-10-03T12:21:00.000+03:00grilled fish is very tasty with summak sprinkled o...grilled fish is very tasty with summak sprinkled on top. I was in beirut many years ago and had "fattoush". any special ingredients? Or is it just green salad with chunks of stale bread? Anyway, it was delicious. methinks it was the beuatiful fruity olive oil dressing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29389444.post-1159808121548915892006-10-02T19:55:00.000+03:002006-10-02T19:55:00.000+03:00It seems like so little water for the burghul to s...It seems like so little water for the burghul to soak up. <BR/><BR/>What an innovative variation on mjadarah, thank you. I have never seen it with red lentils before.<BR/><BR/>The English for the herb you're discussing is sumac. HOwever Westerners confuse it with another sumac which is poisonous. Our sumac is not, although some people are mildly allergic to it. The Arabs used sumac for sour Leila Abu-Sabahttps://www.blogger.com/profile/14161833022292457787noreply@blogger.comtag:blogger.com,1999:blog-29389444.post-1158267156057977122006-09-14T23:52:00.000+03:002006-09-14T23:52:00.000+03:00Thank your Mom and assure her I will NOT let her r...Thank your Mom and assure her I will NOT let her recipes fall into enemy hands! Soumak (or soumach) is a red berry ground to produce a lemony powder. FYI it is also a centuries old weaving technique. I like your description of "onion, chopped into wings". I don't know how I missed this post since I read the one after it? Glitch? Time warp? I owe you a favour!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29389444.post-1158134046465639252006-09-13T10:54:00.000+03:002006-09-13T10:54:00.000+03:00Mjadra, mjadra??? I prefer kousa wa labneh :)Mjadra, mjadra??? I prefer kousa wa labneh :)Zanzounitohttps://www.blogger.com/profile/05690151487899096090noreply@blogger.com