Mujaddara
The humble masterpiece of lentils and rice: caramelised-onion depth over a spiced grain base, crowned with more crisp onions and a chopped salad. Ingredients: brown lentils, rice or bulgur, onions (many), olive oil, cumin, allspice, salt, salad of tomato, cucumber and lemon to serve.
What it is
The humble masterpiece of lentils and rice: caramelised-onion depth over a spiced grain base, crowned with more crisp onions and a chopped salad. Ingredients: brown lentils, rice or bulgur, onions (many), olive oil, cumin, allspice, salt, salad of tomato, cucumber and lemon to serve. Recipe: 1) Simmer lentils until half tender. 2) Add rice and the lentil water; cook until both are done. 3) Slowly fry oceans of sliced onion in olive oil until mahogany and crisp. 4) Fold some onion oil through the grains; crown with the onions. Serve: with a sharp tomato-cucumber salad and yogurt — the poor man's feast that outshines rich ones. Flavor: sweet onion, earthy lentil, warm spice. History: mujaddara appears in a 1226 Baghdad cookbook and has been the Levant's Lenten and everyday staple ever since — 'the poor man's dish' said with pride. See also: Musakhan, Maqluba.
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Questions we ask to fine-tune the help
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Related topics
World Cuisines
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