Maja Dura Recipes

MAJA BLANCA

Steps:

• Bring 2 cups coconut milk to a boil; stir constantly until oil begins to separate from the milk, about 30 minutes. Skim and reserve oil in a bowl. Reduce heat to medium-low and add 3 tablespoons sugar to remaining milk. Continue to cook and stir until milk becomes brown and crumbly, about 30 minutes more. Remove latik from heat.
• Grease an 8-inch mold or pie dish with reserved coconut oil.
• Heat remaining 2 cups coconut milk, cream-style corn, cornstarch, 1/2 cup sugar, and corn kernels in a saucepan over medium heat, stirring constantly, until thickened, about 5 minutes. Pour corn mixture into prepared mold. Cool until maja blanca is set.
• Cover mold with a plate and invert maja blanca onto the plate. Slice maja blanca and sprinkle with latik.

MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)

Steps:

• In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
• Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
• Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
• Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it's warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
• Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
• Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining 1/4 teaspoon salt over the onions. They'll crisp up as they cool.
• When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
• Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about 3/4ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
• Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.

MAJA BLANCA MAIZ (CORN PUDDING)

Steps:

• Mix thoroughly the coconut milk, cream-style corn, rice flour, and sugar in a non-stick pot over medium heat. Stir frequently while cooking until thick, about 30 minutes. Pour into a serving platter with ridges, or a tray, and let cool completely before serving.

MAJA DURA

Steps:

• Prepare salad of cucumbers seeded and chopped, tomatoes chopped, parsley, chopped green onion, lemon juice and olive oil and refrigerate 2 hours before serving.
• Cook rice, lentils till done. Cook onions in iron skillet with olive oil till brown and carmelized.
• Brush fish with olive oil on each side, season with salt and pepper and paprika. Cook in skillet till slightly brown (about 6 minutes).
• Layer rice, lentils, carmelized onions and fish then top with salad.