Majadra

Photo: Jill Schweber

This is such a wonderful dish, both healthy, beautiful and filled with oriental flavors. Majadra is an ancient dish served throughout the Middle East, most commonly as a side, but also as a main and popular among vegetarians. If you never tried freekeh before, you're in for a pleasant surprise. Freekeh has a very special and smoky flavor, unlike any other wheat. We strongly recommend you to give this dish a go!

Majadra

1 cup freekeh
2 large onions
1 cup black lentils
2 tablespoons olive oil
1 teaspoon oriental cumin
1 teaspoon cardemom
1 teaspoon paprika

salt&pepper 

2 onions, sliced and caramelized
2 large beets, pre-cooked and cubed

1 cup of yogurt

Instructions
Before getting started, soak the freekeh for 2-3 hours and then strain. 

1. Bring water to a boil and add half an onion and the lentils. Cook for about 15 minutes or until "al dente", then strain and remove the onion. 

2. Chop the remaining onion. In a large pan, heat up the oil and add the onion. Cook for a few minutes until the onion receives a nice color, add the spices, salt and pepper and mix it proper. Add the freekeh and combine well. 

3. In a large pot, add the freekeh mix, the lentils and 1 1/4 cup of boiling water. Cover and cook on low heat for about 15 minutes. 

4. Serve with fried onion, yogurt and beets.

 

© 2013 Jill Schweber and Channa Waje, all rights reserved

Black Lemon Chicken

Black lemon is something that I definitely wasn't familiar with before I came to Israel. And even in Israel a lot of people have no idea what it is. The name is actually misleading, since the black lemon is actually not a lemon at all, but a dried lime. They are being made from boiling fresh limes and then leaving them to dry in the sun. In the process they turn black.

Some people might argue that the black color is unappealing, but I disagree. If you get to see them and smell them in real life, you will know why I can't live without them anymore. They have a very unique flavour. Of course they have a taste of lime, but they also taste sweet and flowery. They have a lovely smell and are perfect for Middle East cooking. I found out about them through my boyfriend’s Persian grandmother who often use them in her cooking. It's a commonly used spice in Persian cooking.

Here is a recipe for a quick chicken dish that I make. It's what my dad would call plane crash mishmash – that you take what you find at home, and throw it into a pan. And lucky me, it turned out just great!

Ingredients
1 whole chicken, divided into pieces
3-4 carrots, sliced
2 garlic cloves, minced
3 black Persian lemons, divided into halves
1/2 tbs paprika powder
1/2 tbs coriander seeds
1 tsp tumeric
1 tbs concentrated chicken stock
A handful of chopped mint leaves
1 1/2-2 cups of orange juice
Salt & pepper

1. Heat the oven to 200°C.

2. Mix all the ingredients in a ovenproof tin. Make sure that the chicken is completely covered with juice. If not add some water.

3. Place in oven and cook for about 2 hours. After approx. an hour in the oven the chicken might need to be covered with foil in order not to get burned.

4. Serve immediately with couscous (or why not Persian rice) and something green.
 
Enjoy!

© 2012 Jill Schweber and Channa Waje, all rights reserve

Persian Rice

When I first came to Israel two years ago, I was absolutely chocked about how they always flavor their rice here. I couldn't understand why they would do such a terrible thing to the rice. Being Swedish and all, I was under the assumption that the main dish, such as a meat stew, should give flavor to the side dish, not the other way around. I'm coming from a very culinary family, so I thought I knew a thing or two, but no. Flavored rice is not something we are familiar with in Sweden. It took me a long time to adjust, but once I tasted a good Persian rice, I immediately understood why they don't eat so much plain rice in this country. At first I thought that they had it all wrong, but it turned out to be the other way around. It was I who had it all wrong. Flavored rice is the best thing ever and should be eaten by everyone. Trust me, once you go flavored rice, you won't go back!

This is a simple recipe for a good Persian rice that I make. Inspired by my boyfriend’s Persian grandmother (we will return to her food later on, that woman makes amazing things with food). The cardamom mixed with dill is giving this dish a very interesting twist.

Ingredients (serves 6-8)
3 cups of Persian rice or basmati
Chicken stock
1 onion
A handful of coriander, chopped
A handful of parsley, chopped
A handful of dill, chopped
1/2 tsp cardamom
1/2 tsp oriental cumin
A dash of turmeric (to give a lovely yellow color)
Oil
Black pepper, finely ground
Salt

1. Cover the bottom of a pan with oil. Add the onion and fry until golden brown.

2. Add the rice and fry until it turns white. Add the herbs and spices and mix well.

3. Add 4 1/2 cups of chicken stock. As soon as the water starts boiling, turn the heat down and let simmer until all the water is reduced.

4. Let the rice rest for a while. Mix all the herbs with the rice, using a fork (they float up to the surface when the rice is boiling).

Enjoy!

© 2012 Jill Schweber and Channa Waje, all rights reserve