Mujaddara(arabic: مجدرة)

Mujaddara

Today’s recipe is also from the Mediterranean, specifically from Palestine and Lebanon. It’s simple recipe with yummy taste. When I make this dish I can’t stop eating. Another reason that make me like this recipe so much, that it’s cheap to cook and it doesn’t take a lot of time to prepare.

Recipe type: Lunch

Preparing time: 5 minutes

Cooking time: 45 minutes

Serves: 6 persons

Ingredients:

4 yellow onions, thinly sliced

1 cup brown lentils

1 cup long grain white rice (or jasmine)

3 tbsp. vegetable oil

1 tsp. cumin

1 tsp. allspice

1 tsp. salt (or as you wish)

½ tsp. black pepper

½ tsp. curry(optional)

1 liter cold water

    

      Instructions:

·         Put the lentils in a large pot and fill it with cold water and let it boil over high heat for about 10 minutes. Then low the heat to medium heat and let it cook for about 10 minutes until lentils are tender.

·        Meanwhile, as the lentils cook, start to prepare the sliced onions. Put vegetable oil in a large pan and heat it for a minute. Then add the sliced onions. Sprinkle onions with pinch of salt, black pepper and curry. Cook onions until they take golden brown color.

·        Remove about half of the onions to a paper towel to use them for garnish later. Add the other half to the boiling lentils.

·        Add the rice on to the boiling lentils after washing it carefully. After 10 minutes turn the heat to low and let it cook for more 10 minutes.

·        Turn off the heat and let the rice steam for five minutes.

·        Garnish the dish with the caramelized onions and serve it warm.

Tips for serving:

You can eat mujaddara with Palestinian salad, Turkish yogurt or Turkish salad.