Mujaddara Recipe from DedeMed
with Katharina's revisions and additions
https://www.youtube.com/watch?v=Dpx74oZT6-w
Ingredients:
1 cup brown lentils
3/4 cup brown rice (can be long or short grain)
2 cups chopped yellow, white or brown onions (don't use red onions)
4-5 garlic cloves minced
2 Tbsp extra virgin olive oil (don't substitute any other oil or butter)
1 Tbsp sea salt (much tastier and healthier than table salt)
2 Tbsp cumin (I use whole seeds but you can also use ground)
4 cups water (or more. The rice has been too chewy with just 4 cups)
Topping, optional:
1 onion cut lengthwise
1 Tbsp extra virgin olive oil
Bowl of lebneh
1 cup fresh parsley
Directions:
1. Chop/mince the garlic and set aside for at least 10 minutes. In order to get the health benefits of garlic it shouldn't be heated up right after chopping. Wait at least 10 minutes before cooking with it.
2. Heat 2 Tbsp of olive oil on medium heat.
3. Add the onion and saute onions until browned/carmelized, then add the garlic.
4. Rinse the lentils.
5. Once onions are sauteed, add the rice and lentils. Mix them around for 30 seconds or so.
6. Add 4 cups water (or more) and 1 Tbsp sea salt.
7. Stir around, cover with a lid and put it on medium to low (not low low) heat for 30 minutes.
8. After 30 minutes, add the cumin and stir around.
9. Cover and cook for another 10-15 minutes or until you taste that the lentils have been completely cooked through. If the water is soaked in but the lentils are still hard add some more water, like 1/4 cup.
10. Once finished, turn off the heat and set aside. This dish is not served hot but warm to room temperature.
11. For the topping, saute an onion. Once sauteed or fried, add it on top to the cooled down mujaddara, put washed parsley on top and serve with lebneh on the side.
Sa7tein!
