Mujaddara
Local name : مجدرة
Cumin-scented lentils and rice crowned with a mountain of crisp fried onions. The Levant's beloved everyday dish.
Photo : Bazel · CC BY-SA 3.0
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Easy
Method
- Cook the lentils in plenty of water for 15 minutes. They should stay slightly firm. Drain, keeping 400 ml of the cooking water.
- Heat the oil in a wide frying pan. Fry the onions over medium heat for 20 to 25 minutes, stirring, until deep brown and crisp. Drain on kitchen paper and salt them.
- Pour 3 tbsp of the onion oil into a saucepan. Add the rice, cumin and cinnamon and toast for 2 minutes.
- Add the lentils, reserved water, salt and pepper. Bring to the boil, cover, and cook on the lowest heat for 15 minutes.
- Turn off the heat and rest for 10 minutes without opening. Fluff with a fork and fold in a third of the onions.
- Serve warm or at room temperature, topped with the remaining fried onions, with yoghurt and a fresh salad.
It all rests on the onions: fry them slowly to a deep brown. Some are folded into the rice for flavour, the rest go on top for crunch.
