recipes from the escobosa kitchen

Mujadarah

This earthy middle-eastern rice and lentil dish with caramelized onions is delicious when paired with a vinegary salad, hot sauce and yogurt.

source Various
Ingredients
for about 44 people
  • 11  cup green-brown lentils
  • 1.51  cups basmati rice
  • 0.33 cup olive oil
  • 22  large onions, finely sliced
  • 1212  ounces fire-roasted peppers in jar, chopped
  • 11  teaspoon ground cumin
  • 11  teaspoon ground coriander
  • 0.125 teaspoon ground cinnamon
  • 0 pinch nutmeg
  • 33  whole cloves
  • 0 salt & pepper to taste
  • Garnishes
  • 0.25 cup caramelized onions, reserved
  • 0 yogurt
  • 0 flat-leaf parsley
  • 0 hot sauce
  • 0 tomato wedges
Preparation
  1. Rinse the lentils to remove any stones.
  2. Heat 1 Tbs oil and fry the rice until slightly browned. Remove from heat.
  3. In a 3-quart saucepan, bring lentils end enough water to cover +1inch more to boil. Lower heat and simmer until ‘al dente,’ adding more water if necessary.
  4. Meanwhile, sauté onion in skillet with oil or butter until beginning to soften. Add spices and peppers to onion and continue to sauté on lowered heat for about 45-55 minutes until deeply caramelized.
  5. Once lentils are soft, add rice and 3 ½ cups water. Bring to boil. Add sautéed onions, peppers and spices to rice and lentils. Cover and simmer on lowest heat possible until water is absorbed.
  6. When everything is cooked, fold the rice, lentils, spices, most of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.
  7. To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper, a few grains of sea salt and any other garnishes that sound good to you.