Date and sage cutlets, rice and lentil moudardara by Karim Haïdar

Louise-Adélaïde Boisnard 6:23 p.m., September 24, 2022

Every week, the Table des bons vivants shares its best recipes with you.

This Saturday, Karim Haïdar concocted his date and sage cutlets, rice mourdardara and lentils for Laurent Mariotte and his columnists.

He gave us the instructions so you can make them at home.

Chops

Ingredients

8 lamb chops

60g date paste or pitted dates

1/2 bunch of sage

8 cl of dry white wine

8 cl of vegetable oil

The juice of half an orange 

Salt

Black pepper from the mill

Mix all the ingredients except the chops

Brush the chops and marinate them (2 hours minimum)

Sponge them, sear them on both sides without adding fat on a skillet over medium heat.

Put them in a dish with the rest of the marinade, and put them in the oven at 200 degrees for 4 minutes.

To serve.

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The mudardara

Ingredients

200g blond lentils (small)

200g basmati rice

2 chopped onions

2 large shallots

8 cl of olive oil

Frying oil

2 oranges

Put the lentils in a saucepan of cold water, bring to a simmer, and cook covered for 12 minutes.

Drain, reserving the cooking water.

Cut the shallots into fine julienne strips, put them in the still lukewarm frying oil, stir regularly, raising the temperature to 160 degrees.

When they are golden, remove them from the oil and let them dry for a few minutes on an absorbent paper.

Brown the onions in olive oil, coloring them for 8/10 minutes.

Add the rice.

Sauté another 1 minute.

Add 40 cl of lentil cooking water, salt very generously (the lentils have not been salted).

Bring to a boil, cover and cook over very low heat for 11 minutes.

Pour the rice over the lentils.

Chill.

And mix everything cold with a few spoons of olive oil.

Serve the moudardara, cold or hot, add the crispy shallots, and a few orange supremes.

Arrange the chops on the side.