Dolmas and Mjadarah

PlatterHomemade Mediterranean Dinner:

Mjadarah [Lentils with Crunchy Onions]
Kale Salad
Roasted Chickpeas
Dolmas [Stuffed Grape Leaves]

Mjaharah

1 1/2 Cups Lentils
6 Cups Water
1/2 Cup Rice
2 Onions
Olive Oil
Salt

Lentils

Cook the lentils in boiling water [6 cups] half way for roughly 10 minutes.
Then add the rice and salt. Cook until the water is absorbed. Another 30 minutes.
Slice the onions thin and fry until very crispy. Mix some of the onions in and then top with the rest.

Dolmas

1/2 Jar Grape Leaves – 15 laying flat with stems removed
1 Cup Rice, cooked half-way
1 TB Lemon Juice
2 TB Tomato Sauce
Salt

Dolmas

Layer the bottom of a dutch oven with grape leaves [the ones with stem kept on].
Make a mixture of rice, lemon juice, salt, and tomato sauce.
Lay out a grape leave and scoop out 1 tablespoon of rice mixture and place near the bottom where the stem was [since you have removed it from some]
Roll up like a burrito and place seam down in the dutch oven on top of the leaves. Do this until you’ve filled the pot entirely with rolled leaves.
Fill the pot with water to just cover the dolmas, cover with loose grape leaves and bake in the oven for 1 hour until the water is absorbed. I added tomato sauce 15 minutes before it was finished but I didn’t like the result so you can leave that out. Let sit for an hour before serving.

Kale Salad

1 bunch Kale
Lemon Juice
Olive Oil

Wash the kale and break off leave pieces from the stem.
Whisk 2 parts olive oil to 1 part lemon juice until it turns yellow and homogeneous.
Toss the kale in the dressing and let sit for 20 minutes before serving.

Roasted Chickpeas

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