Best Mujadarrah Recipes

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
• Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
• Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

MUJADARRAH

Steps:

• Step 1: Wash rice well in cold water, then soak in fresh cold water for at least 20 minutes. Step 2: Dice onion and sauté in canola or corn oil at medium high. Important: onion should be sautéed until dark brown and caramelized. Step 3: Wash lentils, then bring to a boil in plenty of water. Boil for at least 10 minutes, then discard water, and bring to a simmer again in 2 cups of fresh water until lentils are tender but not soggy. Step 4: Add a few spoons of the liquid from the simmering lentils to the onions, and mash until onion forms a paste. Add onion paste to lentils in pot, mix well. Add generous amounts of cumin, salt and pepper, and leave to simmer for 2 minutes. Step 5: Drain rice and add to lentils, mix gently. Cover pot and reduce heat to minimum - you may need to add some water at this point if all has been absorbed. Cook for approx 10 minutes, or until rice is tender. Serve with greek yogurt and a green salad. Note: The proportion of rice to lentils may be varied according to preference.