AVAILABLE AT SHOP WQED
Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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MUJADRA & SLEEK
Primary category: Appetizers
1/2 c dried lentils
2 c water
1/2 c coarse wheat (bulgur), large size
1 c diced onion (2 medium onions)
1/3 c olive oil
Salt and pepper to taste
1/2 c dried black-eyed peas
2 1/2 c water
1 1/2 lb kale, finely chopped
1/2 c coarse wheat (bulgur)
1 c diced onions (2 medium onions)
1/2 c olive oil
Wash and drain lentils. Place lentils and 2 cups water into a saucepan. Cover and cook for approximately 12-15 minutes.
Rinse and drain bulgur, add to lentils with 1 tsp salt (pepper optional), stirring mixture gently. Cover and simmer for five minutes.
Brown onions in olive oil in frying pan until dark brown. Add cooked onions and oil to lentil and wheat mixture, again stirring gently to mix.
Wash and drain black-eyed peas. Place black-eyed peas and water in saucepan, cover and cook over medium heat for approximately 15 minutes.
Add chopped kale and cook for 6 minutes. Rinse and drain the bulgur wheat and add to the saucepan. Stir to mix all ingredients. Drain in colander to remove any liquid.
Brown onions in olive oil in large frying pan until dark brown. Add the drained mixture of kale, peas and wheat with salt and pepper to taste. Cook over low heat, uncovered for 5 minutes.