{"id":8178,"date":"2014-04-01T13:25:04","date_gmt":"2014-04-01T13:25:04","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8178"},"modified":"2024-11-14T22:44:55","modified_gmt":"2024-11-14T22:44:55","slug":"mujadara-makbousa","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/mujadara-makbousa\/","title":{"rendered":"Mujadara Makbousa"},"content":{"rendered":"

Mujadara Makbousa<\/h1>\n

Mujadara Makbousa\/ Mujadara Makhboussa, a hearty, creamy and nutrient slow cooked mujadara that makes a sort of a thick porridge rather than a dry pilaf.\u00a0 In Lebanon we have different variations of mujadara. This recipe needs long cooking time, because our goal is to cook the lentils and rice until they are superbly tender and a bit mushy. Here is a great example that shows how perfectly lentils are suited to slow cooking. Makboussa in Arabic translates to mushy \u2013 mujadara makboussa has that creamy texture! Happy Eating!!<\/p>\n

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Lentils are a great source of vegetarian protein<\/h2>\n

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As a kid, I remember having to sit at the table until my mujadara plate was clean. To be honest, I was not a fan at all of this dish, but now it is definitely one of my favorites. I wonder how our taste buds mature and change over time, allowing us to like food that we never liked as kids.<\/p>\n

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Why should you integrate lentils in your food world?<\/h1>\n