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Mujadara

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Introduction

Mujadara is a traditional Middle Eastern dish that marries the rich flavors of lentils and rice. It’s simple to make yet packs an explosion of taste, making it a beloved staple in many households.

Tips for this Recipe

To ensure your Mujadara is perfectly textured and flavorful, use freshly ground spices, and don’t skimp on the caramelization of onions—this step can really elevate the dish.

Why you will love this recipe

Mujadara is more than just a meal; it’s an experience. The subtle sweetness from caramelized onions complements the earthiness of lentils and rice, promising a delightful balance in every bite.

Ingredients

  • 1/3 cup olive oil
  • 4 or 5 large onions, halved and thinly sliced
  • Salt and pepper
  • 1 1/2 cups brown or green lentils, sorted and rinsed
  • 1 1/4 cups long-grain white rice
  • Plain yogurt or sour cream (optional for serving)

Adviced Equipments

Non-stick Frying Pan (22-inch): For sautéing onions and rice.
Heavy Duty Mixer with Attachments: For grinding spices or mixing ingredients smoothly.
Rice Cooker: Ensures perfectly cooked rice without constant monitoring.
Strainer (Metal): Essential for rinsing lentils and components of the dish.
Measuring Cup Set: For accurately measuring ingredients like water and spices.
Digital Kitchen Scale: Helps in maintaining consistency for precise results.
Colander: Useful for draining lentils after cooking.
Cutting Board & Knife Set: For preparing vegetables and garnishing.
Spice Grinder (optional): If preferred, grinds spices conveniently as needed.
Mixing Bowls of various sizes: Essential for mixing ingredients before cooking.
Cooking Spoon & Ladle Set: For serving the dish and transferring liquids safely.

History of the Recipe

Mujadara has its roots in Arabian cuisine, reflecting a history rich with culinary traditions that date back centuries. This hearty dish was born from necessity and evolved into a beloved family favorite due to its simplicity and nutritional value.

Fun Facts about this Recipe

Did you know? The word ‘Mujadara’ means “little stars” in Arabic, which aptly describes the dazzling array of textures and flavors it boasts. It is often enjoyed as a heartwarming meal that brings families together around the table.

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Mujadara

Mujadara

amanda

Equipment

  • - Non-stick Frying Pan (22-inch) - Ideal for sautéing the rice, lentils, and pine nuts.

  • - Heavy Duty Mixer with Attachments - Useful for grinding spices or mixing ingredients smoothly.

  • - Rice Cooker - Ensures perfectly cooked rice without needing to monitor it constantly.

  • - Strainer (Metal) - Essential for rinsing lentils and other components of the dish.

  • - Measuring Cup Set (1 cup, 2 cups, etc.) - For accurately measuring ingredients like water and spices.

  • - Digital Kitchen Scale - Helps in maintaining consistency in portion sizes for precise results.

  • - Colander - Useful for draining the lentils after cooking.

  • - Cutting Board & Knife Set - For preparing vegetables like green pine nuts or any fresh garnish.

  • - Spice Grinder (optional) - If you prefer whole spices but still want a convenient way to grind them as needed.

  • - Mixing Bowls of various sizes - Essential for mixing ingredients before cooking.

  • - Cooking Spoon & Ladle Set - For serving the dish and transferring hot liquids without burning yourself.

Ingredients

  • 1/3 cup olive oil

  • 4 or 5 large onions, halved and thinly sliced (use the slicing blade on your food processor, or a mandoline if you have one)

  • Salt and pepper

  • N/A freshly ground black pepper

  • 1 1/2 cups brown or green lentils, sorted and rinsed

  • 1 1/4 cups long-grain white rice

  • Plain yogurt or sour cream, optional, for serving

Instructions

1

Instruction 1

Heat the olive oil in a very large nonstick skillet over low heat (if you only have smaller skillets, divide the oil and onions between two). When the oil shimmers, add the onions and cook, stirring frequently, until golden, 15 to 20 minutes. Season with salt and pepper to taste.
2

Instruction 2

Meanwhile, bring 4 1/2 cups water to a boil in a large saucepan or small stockpot and add the lentils. Simmer, uncovered, for 20 minutes, then add the rice and half the cooked onions. Season with salt and pepper to taste. Simmer, covered, over very low heat until the lentils and rice are tender, about 20 minutes more. You may need to add more water toward the end; check after 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
3

Instruction 3

While the rice and lentils are cooking, cook the onions remaining in the skillet over low heat, stirring often, until dark brown and nearly crisp, 15 to 20 minutes.
4

Instruction 4

Serve hot or at room temperature, with browned onions sprinkled on top. Add a dollop of the yogurt or sour cream if desired.
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