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Arabian cuisine (Arabicمطبخ عربي‎) is defined as the various regional cuisines spanning the Arab worldfrom Mesopotamia to North-Africa. Arab cuisine often incorporates 
the Greek, Levantine and Egyptian culinary traditions.

Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice, and meat, with little variety and heavy emphasis on yoghurt products, such as labneh (لبنة) (yogurt without butterfat).
In this blog it is used for European recipes from countries without their own page!


Mjaddarah (rice with lentils)

Serves 4-6Just about every country and region of the Middle East has its own lentil and rice recipe. It is fantastic comfort food – sweet and earthy, and topped with heaps of caramelised onions. It is a great home-cooked favourite in Lebanese and Syrian families, and is often eaten with a lemony salad, such as fattoush.
80ml olive oil
1 medium brown onion, finely diced
185g brown lentils
1.25 litres water
80g long-grain rice, washed well and drained
½ tsp cumin
2 medium onions, sliced
1 Heat half the oil in a pan and fry the diced onion until it turns soft. Add the lentils and half the water, bring to the boil, then turn the heat down, cover and simmer for 15 minutes, or until the lentils are just cooked. Add the rice, mix well and cook for 15 minutes, stirring every now and then, and gradually adding more of the water as it is absorbed.
2 The dish is ready when lentils have broken down almost to a puree and the rice grains have swelled and almost burst – in fact, it looks rather like a khaki brown porridge.
3 Add the cumin and stir well. Heat the remaining oil and cook the sliced onions over a low to medium heat for 5–8 minutes until they have caramelised. Serve at room temperature, garnished with the onions.


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