Mujaddara (Sp?) Recipe

Step 1

start 3/4 cup brown rice cooking; alternatively reserve that much uncooked bulghur - start 1 cup lentils cooking - dice and brown 1 large onion in some huge amount of olive oil (I used less than the 6 Tbs called for, which cuts down on the taste) - after 30 minutes of the lentils cooking, toss in the rice (drained) or bulghur, the onion, 1 tsp cumin [I've used twice as much and added some coriander as well], and some pepper and salt. simmer another 15 minutes - brown (caramellize) another diced onion - add the onion to the top of the lentil/grain mixture; let sit 10 minutes

The dish has a good consistency. I've made this twice in the past week from George Lasalle's "Orphanides: My Middle Eastern Cooking"; off the top of my head:

Things You'll Need

  • 3/4c Brown rice (dry) - OR -
  • 3/4c Bulghur (dry)
  • 1c Lentils
  • 1lg Onion
  • 1t Cumin
  • Salt & pepper

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