Mujadarra Recipe #351669
This is a fantastic lentil dish. In my quest to find healthier food that my family liked and would actually eat, I decided to try this recipe. It was demonstrated on T.V. by Ali Sabbah from the Mazza Cafe, a Jewish restaurant, in Salt Lake City. My family just ate this up, even my picky five year old boy. I had to post it before I lost the recipe.
by bluesagegirl
45 min | 10 min prep
SERVES 4 -8 , 6 cups
- 3 large onions, sliced to thick 1/2 inch rounds
- 3/4 cup olive oil
- 1 1/2 cups lentils, washed and drained
- 1 cup long grain rice
- 3 garlic cloves, crushed
- 4 1/2 cups water
Seasonings mix
- 2 teaspoons kosher salt
- 1/2 teaspoon cinnamon
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon allspice
- 1/2 teaspoon ground cumin
- Mix the seasoning ingredients together.(salt, cinnamon,black pepper, paprika, all-spice,cumin)Set aside.
- In a heavy pot, fry the onions on med-high heat, stirring occasionally, until golden brown. (Do not skip this step, it adds greatly to the flavor, you can however, cut out some of the olive oil, but I wouldn't cut out more than half.).
- Remove onions with a slotted spoon, and set them aside, leaving the oil in the pot.
- Reduce heat to medium, add the garlic and seasoning mixture. Stir for 2 minutes. Do not burn the garlic.
- Add the water and bring it to a boil, then add the lentils, stir gently and let simmer for 5 minutes.
- Add the rice, reduce the heat to low, cover and cook for 20 minutes.
- Remove from the heat let sit for five minutes,remove the lid and stir in the onions.
- Serve and enjoy!
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5 stars