Mujaddara
Mujaddara is a classic Middle Eastern dish that has been enjoyed for centuries. The combination of rice and lentils provides a complete source of protein, making this simple yet flavorful dish nutritious and satisfying. The dish originates from the Middle East and is a popular staple in many countries, especially Lebanon, Syria, and Jordan. The dish's uniqueness comes from the fried onions and the slightly spicy, earthy flavor profile, which is made even more exciting by cumin and cinnamon. Served with a squeeze of fresh lemon juice, it provides a truly authentic experience and is also an excellent choice for a vegetarian diet.
Ingredients for this recipe
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Preparation Steps
1
Rinse the lentils in cold water, then place them in a saucepan with 400 ml of water. Bring to a boil and cook for about 15 minutes, or until partially softened. Drain and set aside.
2
Thinly slice the onions. In a skillet, heat 2 tablespoons of olive oil and sauté the onions over medium heat for 10-15 minutes, until golden brown and crispy. Set aside the fried onions.
3
Rinse the rice in cold water until the water runs clear, then drain well.
4
In a medium saucepan, heat 1 tablespoon of olive oil, then add the cumin and cinnamon. Toast for 30 seconds, until fragrant.
5
Add the rice and stir to coat with the spices. Pour in 200 ml of water, then stir in the partially cooked lentils.
6
Add salt and pepper, stir, then cover. Cook over low heat for 15-18 minutes, or until the rice and lentils are tender and the water is completely absorbed.
7
Let it rest, covered, for 5 minutes, then fluff the rice and lentils with a fork.
8
Before serving, sprinkle with the fried onions and fresh, chopped parsley. Serve with freshly squeezed lemon juice to enhance the flavors.
