Lebanese Modardara With Meat
From canullia 8 years ago
- 45 minutes to make
- Serves 4
Modardara is mainly vegetarian but for those familiar with the beef tapa toppings of the filipino cuisine... I decided to incorporate flank steak as topping to this extravagant earthy hearty rice... so there you go Lebanese Modardara with a twist: Flank Steak, you can change it up to chicken breast or fish fillet!
Ingredients
- For the Rice and Lentils: shopping list
- 1 bayleaf, 3 pods cardamom shopping list
- 1&1/2 tablespoon cumin shopping list
- 1 teaspoon black pepper shopping list
- 1 flat tablespoon salt shopping list
- ½ cup regular brown lentils shopping list
- 1 cup regular short rice shopping list
- ½ teaspoon sugar shopping list
- 2 tablespoons oil. shopping list
- 1&1/2 cup water shopping list
- For the Flank Steak: shopping list
- 600-1000 grams Flank Steak shopping list
- 1 tablespoon flat of each: shopping list
- White vinegar, cinnamon, black pepper, cumin, curry, ground cardamom, paprika, salt, mustard shopping list
- 2 tablespoons of each: pomegranate molasses, yogurt, grated garlic shopping list
- for salad: shopping list
- 1 small onion finely chopped shopping list
- 1 lager cucumber peeled and cubed shopping list
- 2 large red tomatoes cubed shopping list
- 1 teaspoon cumin shopping list
- 1/3 teaspoon black pepper shopping list
- 1 tablespoon olive oil shopping list
- 1 tablespoon lemon shopping list
- 1 tablespoon pomegranate molasses shopping list
- Garnish: shopping list
- 2 medium size onions shopping list
- 1 teaspoon cumin shopping list
- 1 teaspoon black pepper shopping list
- 1 sprinkle of sugar shopping list
How to make it
- For Rice and lentils:
- First wash and strain the lentils then take ½ tablespoon cumin with ½ teaspoon sugar and drop in ¾ liter boiling water let boil for 15 mins DO NOT ADD SALT cause it will harden your lentils.
- Next strain the lentils in a strainer DO NOT RINSE THEM. Heat 2 tablespoons Oil in your pot drop bay leaf and cardamom once you can smell them you drop the lentils and season with 1 tablespoon cumin and black pepper and stir and let cook for 5 mins on medium fire. Next drop your washed and strained rice mix and stir for 2 mins then dissolve 1 flat tablespoon salt in 1 &1/2 cups of water pour over rice. Cover and let boil on medium fire till water is absorbed by rice. Then lower fire to lowest and cook for 20 mins.
- For Meat:
- Now Marinate for 20 mins then fry in very hot pan with 4 tablespoons oil. DO NOT DRAIN ON PAPER TOWEL
- For Garnish
- Chop onions into wings season with all except sugar. Heat pan very hot, be generous with the oil. Then drop the onions DO NOT STIR UNTIL you gain yellow color then you add sugar. Remove from fire when color of orange onion skin. Remove from oil using strainer ladle and let drain on paper towels.
- For Salad
- Mix all the dressing ingredients in a bowl pour over chopped veggies before serving.
- Assembly of Dish:
- Place the rice with lentils that fluffed nicely at the bottom of the dish, ladle the Meat on top then garnish with fried crispy onion wings. Serve next to Salad.
People Who Like This Dish 1
- clbacon Birmingham, AL
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