Mujaddara is a traditional dish within the Arab World (North Africa and Western Asia). A simple dish with a combination of rice and lentils, sometimes with grains like barley. On top you serve with caramelized onions and you can garnish with some cilantro and mint. Mujaddara has been served since biblical times. There is an anectode that says that a poor would sell his/her soul for a plate of Mujaddara. This recipe is an outcome based on the description of Wikipedia.
½ cup rice (basmati or any long grain rice)
⅓ cup lentils ( I used red lentils, but the traditional one is with brown lentils)
1 ¾ cup water
1 tsp. vegetable stock
⅛ tsp. cumin
¼ cup barley + 1 ¼ cup water
½ tsp. vegetable stock
3 small white onions, sliced + 2 TBSP Maizena (cornstarch)
little mint, parsley or cilantro to garnish
1. start cooking barley: sauté in olive oil with 1 garlic then add water and vegetable stock, cook for 20 minutes in low heat, covered.
2. sauté rice and lentils together with 1 garlic, add cumin, water and vegetable stock, cook for 12 minutes or until done in low heat, covered.
3. slice onions, add little olive oil, salt and maizena, mix, then immediately sauté in little olive oil for about 15 minutes in medium heat, constantly mix, until onions are crispy and brown.
4. garnish with cilantro, parsley and mint.
|Start cooking barley, I like to sauter first, before adding water…|
|Rice and lentils are ready.|
Preparation time: 5 minutes.
Cooking time: about 50 minutes total for all three layers (#1 barley, #2 rice and lentils, #3 crispy onions)
Tip: This can be very well a meal, when you have nothing in the refrigerator, you can also buy crispy, roasted onions in the vegetable, salad section.
bil-hanā’ wa ash-shifā’