VEGETARIAN

Mujadara

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

A recipe from a book by popular chefs. "We can argue endlessly about which foods are better and why, but we never come to a consensus. However, when it comes to mujadara, the debates cease. Slightly sweet rice with lentils, topped with soft fried onions, served with yogurt and cucumber, or simply with Greek yogurt – this is something everyone in Jerusalem can appreciate. It’s best served warm, but it will be just as delicious at room temperature. Recipe from a well-known cookbook."

Ingredients

Lentils - 8.8 oz
Onion - 24.7 oz
Wheat Flour - 3 spoons
Safflower Oil - 8 fl oz
Toasted Cumin Seeds - 2 spoons
Coriander essential oil - 1½ pieces
Basmati rice - 7.1 oz
Olive Oil - 2 spoons
Turmeric - ½ spoons
Spices - 1½ spoons
Ground Cinnamon - 1½ spoons
Sugar - 1 tablespoon
Water - 12 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place the lentils in a small pot, cover with water, bring to a boil, and cook for 12–15 minutes. During this time, the lentils should become almost completely soft. Drain in a colander.

Step 2

Peel the onion and slice it into thin rings. Place it on a large flat plate, sprinkle with flour and 1 teaspoon of salt. Mix with your hands. Take a small saucepan with a thick bottom and place it over high heat. Pour 250 ml of oil into the saucepan. To check if the oil is hot enough, drop in a piece of onion: if it sizzles vigorously, the oil is ready. Slightly reduce the heat and carefully (it will splatter!) add the onion to the oil. Fry for 5–7 minutes, stirring occasionally with a slotted spoon. The onion should take on a golden-brown hue and become crispy (reduce the heat to prevent the onion from frying too quickly and burning). Line a colander with paper towels and transfer the onion into it, sprinkling with a small amount of salt. Repeat the same process with the remaining two batches of onion. If necessary, add more oil to the saucepan.

Step 3

Wipe the pot where the onions were sautéed and add the cumin and coriander seeds. Place it over medium heat and toast for 1–2 minutes. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon of salt, and plenty of black pepper. Stir to coat the rice with the oil, then add the lentils and water. Bring to a boil, cover with a lid, and simmer on low heat for 15 minutes.

Step 4

Remove from heat, uncover, and quickly cover with a clean kitchen towel. Close the lid tightly again and let it sit for 10 minutes.

Step 5

Finally, add half of the fried onions to the rice and lentils, and gently mix with a fork. Transfer to a shallow serving dish and garnish with the remaining onions.