Mujaddara.. a popular vegetarian dish throughout the Middle East
Lentils, a staple ingredient, take center stage in Middle Eastern cuisine, serving as the foundation for an array of delectable dishes. Among these, Mujaddara stands out as a humble yet cherished classic in Palestinian culinary tradition. Affectionately known as the “food of the frugal,” Mujaddara epitomizes simplicity, featuring a modest combination of lentils, rice or bulgur, and onions, harmoniously seasoned with cumin. It’s then crowned with a generous topping of caramelized onions and accompanied by a medley of sides, including a crisp vegetable salad, tangy pickles, juicy tomatoes, and briny olives. A word of caution: Mujaddara’s earthy, robust flavor has a remarkable hold over your palate. Once you delve into its savory depths, resistance is futile – you’ll find it impossible to stop savoring this delightful dish.
Ingredients
- 300 gr of white onions
- 200 gr of brown lentils
- 200 gr of basmati rice
- Olive oil
- ground cumin
- Salt
Directions
Begin by halving and peeling the onions, then proceed to slice them into delicate half-moons.
To caramelize the onions, heat 7 tablespoons of olive oil in a frying pan over medium heat. Once the oil is hot, add the sliced onions and lower the heat to a moderate level. Allow the onions to sizzle for about 30 to 40 minutes, stirring at regular intervals, until they acquire a rich, brown caramelization.
While the onions are caramelizing, give the lentils a good rinse. Place the lentils in a saucepan along with 600ml of water. Bring them to a boil. Once they reach a boil, reduce the heat to low, cover the saucepan with a lid, leaving a slight gap for steam to escape, and allow the lentils to simmer for 25-30 minutes. They should be cooked through but retain a pleasant al dente texture.
Once the lentils reach the desired consistency (still al dente), add 1 teaspoon of salt and ½ teaspoon of ground cumin.
Set aside a portion of the caramelized onions for later use. Incorporate the remaining onions into the lentils, gently folding them in.
Introduce the rice and let it cook for approximately 15-20 minutes over medium-low heat.
Test the rice for doneness. If it’s not quite there yet, you can add a small amount of water from the kettle and continue cooking until the grains achieve a delightful, fluffy texture.
Serve this savory creation while it’s hot, generously crowned with the reserved caramelized onions. Complete the meal with a selection of sides, including fresh vegetables, zesty pickles, a flavorful tomato salad, and plump olives. Enjoy your culinary masterpiece!
Sahtein!
