Mujadara Lebanese Rice

Mujadara Lebanese Rice

I was taught how to make this Mejadra dish by my neighbor, Rami. He would make the best food for his children. One time he made a Mejadra bowl, which is rice and lentils, and he combined it with salad and yogurt. He told me: “They get everything they need in one plate, without meat”. This dish is a meal in itself. 

There are 2 key ingredients for a successful Mejadra: Cumin and plenty of caramelized onion.

 

WHAT YOU NEED

For the rice and lentils:
-1 cup basmati rice
-1 cup green lentils 
-1 red onion, chopped
-1 medium potatoes, grated
-2 garlic cloves, crushed 
-¼ cup olive oil 
-1 tbsp cumin
-¾ tsp cinnamon powder 
-¼ tsp nutmeg 
-1¾ tsp salt  
-1½ cup water for lentils 
-1½ cup water for rice 

For the caramelized onion: 
-1 large yellow onion, cut into thin strips 
-2 cups oil

For the Israeli salad:
-1 cucumber 
-2 tomatoes 
-½ red bell pepper 
-½ shallot, chopped 
-4 mint leaves 
-3 tbsp olive oil 
-Salt and pepper to taste

For the yogurt sauce (optional):
-Whole milk yogurt 
-3 tbsp heavy cream
-¼ tsp salt 
-3 mint leaves, chopped.
All mixed together

 

HOW TO MAKE

  • Soak the rice and lentils in separate bowls for 20 mins minimum.
  • In a rice pot on medium-high heat, add ¼ cup olive oil, chopped red onion, grated potato and crushed garlic.
  • Stir until the onion is soft, add the lentils,1½ cups of water, and 1¾ tsp salt.
  • Bring to a boil, cover the pot, lower the heat to low and simmer for 20 mins.
  • After 20 mins, uncover, add the soaked basmati rice with 1½ cups of water, cumin, cinnamon and nutmeg. Bring it to boil, cover the pot, lower the heat to low and continue cooking for another 20 mins.
  • Leave covered for at least 15 mins.

The caramelized onion:

  • In a deep pot, add 2 cups of oil (I use grapeseed oil).
  • When the oil is boiling, slowly add the onion strips, one handful at a time. Be careful because the oil can overflow. That is also why we use a deep pot. 
  • When the onion turns golden-brown, pour the contents of the pot through a strainer with a bowl underneath, to collect all the oil, which can be used again.
  • Add half of the caramelized onion to the Mejadra pot and mix well. Leave the other half to put on top of the dish.

Serving:

  • On a plate, arrange the Israeli salad first, the Mejadra on top of it, add 2 tbsp of the yogurt sauce, and add some caramelized onions on top for taste and garnish.

Tip: Mix the Mejadra every time you open the pot to take another bite.