Submitted by Leslie Atiyeh
If you have ever wondered what the Christians did to honor the Lenten tradition of fasting (or abstaining from meat) during the Lenten period here is one example of a simple recipe using easily found local ingredients in their markets.
Lentils and Wheat (Imjadara)
2 cups lentils Salt and pepper to taste
8 cups water 2 onions, julienned
1 cup cracked wheat, coarse grind ½ cup olive oil
Sort lentils and rinse with cold water. Add lentils to pan filled with approximately 8 cups water. Do not cover. Boil about 20 minutes, until lentils are soft then add wheat. Add salt and pepper and cook another 15 minutes, stirring occasionally to prevent sticking, until all liquid is absorbed. Then sauté onions in oil until golden brown. Add oil to the pan of lentils and garnish platter of lentils with fried onions.
Serves 4-6. A complete meal would include labneh (strained yogurt) and salad.