Mujaddara. Mujadara. Mjadra. If you've ever visited a Middle Eastern restaurant, chances are there's a dish by this name listed as a Vegetarian option. A lentil pilaf, this traditional Lebanese meal is commonly made with lentils and rice. But depending on the recipe's origin, you may find that bulgur is used instead of rice. The standout for this dish? Crispy onions. Set atop of the mjadra, the onions lend a robust crunch to this delicate yet hearty dish.
A personal favorite of mine, I truly enjoy being able to make this at home when I crave a cozy, earthy meal. What's even more special is sharing it with my little loves.
Inspired by Secrets of Healthy Middle Eastern Cuisine:
Mjadra
1 cup lentils
7.5 cups water
1 cup bulgur
2 cups onion, sliced
2 T olive oil
1 T cumin
1/2 T corriander
1/4 tsp salt + salt to taste (optional)
Sort*, rinse, and drain lentils first then add to a large pot along with water. Bring to a boil and then simmer at medium heat for 15 minutes.
While lentils are simmering, add onions and olive oil to a large skillet and saute at medium heat. Continue to cook onions until dark brown and crispy, almost burnt.
Once lentils are done, add bulgur, cumin, coriander, and salt to the pot of lentils. Simmer at medium heat for 20 minutes or until most of the liquid has evaporated. Stir frequently so mixture doesn't stick to the bottom.
Mixture is done when lentils and bulgur are tender and liquid has mostly evaporated. Salt to taste (optional). Top with crispy onions.
Yields: 4-6 servings
Wonderful as a packed hot lunch - served warm or at room temp.
Store in the fridge for up to a week..
* To sort the dried lentils, simply place on a kitchen towel or in a large colander and sort through to find and discard any oddly discolored, shriveled, or broken pieces.
Comments
Post a Comment