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Mudjedera
Ingredients:
½ cup dried yellow split peas
1 ¾ cup vegetable stock
¼ cup bulghur wheat
One medium bermuda onion diced small
tsp. extra virgin olive oil
One tomato – seeded, chopped fine and sautéed quickly.
One seedless cucumber - diced fine
1 tsp. minced garlic – sauté with the tomato
Two lemons – juiced
Pinch cayenne
Pinch nutmeg
Sea salt and pepper to taste
Procedure:
Cover peas with water and soak 5 minutes. Discard beans that float and drain off soaking water.
In a heavy bottom pot, bring peas to a boil in stock. Lower heat and simmer until tender (about ½ hour). Stir in bulghur and add water to barely cover. Cook over low heat 5 minutes, remove from heat, cover , and let stand 10 minutes.
Sauté onions in olive oil until tender. Stir half the sautéed onions into pilaf, and season with cayenne, salt and pepper. Garnish pilaf with remaining sautéed onions. Add all other ingredients and toss. Serve chilled.
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