based on a recipe from
Food For The Vegetarian
- Traditional Lebanese Recipes by Aida Karaoglan
Serve warm or cold with pita bread and cucumbers mixed in yoghurt and seasoned with garlic, salt, pepper and mint, or radishes and green onions, or a cabbage salad.
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to blog from OUR kitchen: raiding the icebox to make mjdarra (MLLA #26) Mjdarra revisited and made with Puy lentils and leftover rice (link includes revised recipe)
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According to Aida Karaoglan, bhar is
"a spice blend made of cloves, cinnamon and nutmeg. It is very similar in flavor to allspice, which may be substituted for it."
But I did a search on the internet of "middle eastern spice mixes" and found reference only to baharat, which has many more than three spices. The Spice House blends "Tellicherry black pepper, coriander, cumin, Ceylon select cloves, Saigon cinnamon, cardamom, Spanish paprika and Chinese Tien Tsin chile peppers." Other sources use dried limes, turmeric... Gernot Katzer's Spice Pages have extensive information on many spices and links to several other spice pages.Baharat (Middle Eastern Spice Mixture)
To mjdarra (lentils and rice) . Mjdarra revisited . our recipes
Beans and Pulses:
Baked Beans . Black Bean Stew . Borlotti (Cranberry Beans) Pasta Sauce . Cassoulet . Chicken and Lentils . Chili con Carne . Chole . Dahl . Falafel . Fuhl . Fuhl revisited . Haricots Blancs . Hummus . Lablabi . Mexican Pie . Mexican Pot Beans . Mjdarra (lentils) . Mjdarra revisited . Puy Lentils . Refried Beans . Refried Beans Casserole . Vegetarian Burgers
Bengali fish curry paste . bhar . chili powder . curry powder . flour & herb rub . garam masala . mustard . seasoned salt . 3 spice rubs (including "Old Bay") . fennel seed spice rub . Ras el Hanout . rosehip spicerub . za'tar
ejm (aka llizard)
Toronto Ontario Canada