Mujadra- Serves 5 - 6
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This humble Levantine dish is not just easy to make but ready within minutes. Consisting of simply cooked green lentils with long-grain rice and a big handful of caramelized onions, it’s a delicious vegetarian meal that families eat at least once every fortnight. No matter what you do, DO NOT skimp on onions here, in fact the more fried onions you add to this dish the more you are going to uplift the flavor. Although traditionally enjoyed with a simple salad or Greek yogurt, I love this rice dish with pan-roasted papadams and my cooling cucumber raita . Enjoy the recipe!
Ingredients for Mujadra1/3 cup olive oil
450g onions, sliced into half moons 150-200 grams brown or green lentils, dried 750ml water, for lentils 2 bay leaves 200g Basmati Rice, soaked in water for 1 hour 1 teaspoon cumin powder 1/2 teaspoon turmeric 1 teaspoons ground cinnamon 1 teaspoon ground all-spice 1 teaspoon sugar 1 teaspoon sea-salt plus more for sprinkling on onions 1/4 teaspoon ground black pepper 540ml water or chicken stock or vegetable stock |
Recipe |
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