Mujaddara Mesafhaa
A thick, tender dish of well-cooked lentils and rice, finished with sweet golden onions and a light hint of lemon.
Ingredients
- brown lentils400 g
- white rice100 g
- water1500 ml
- onion2 pcs
- olive oil30 ml
- vegetable oil60 ml
- lemon juice18 ml
- salt15 g
Instructions
Sort through and rinse the brown lentils and white rice; soak the rice in warm water for 15 minutes.
Transfer the lentils to a pot, pour in 1.5 L of water, bring to a boil, then simmer over low heat for about 2 hours, until the grains are completely soft; top up with hot water as needed.
Push the cooked lentils through a fine sieve to form a smooth, thick mass, then return it to the pot.
Drain the rice, add it to the lentil mixture, and simmer over low heat for 20–25 minutes, stirring often, until the rice is fully cooked and the dish has thickened.
Slice the onions into thin half-rings. Heat the olive and vegetable oil in a skillet, and fry the onions over medium heat for 12–15 minutes until deep golden brown.
Add the fried onions along with the oil to the pot, stir in the lemon juice and salt, and simmer for another 5 minutes.
Serve the mujaddara mesafhaa hot, topped with the onions from the skillet.
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