03/09/2021
“LOUBNAN CUISINE” GROUP
MUJADARAH
Mujadarah, with alternative spellings in English majadra, mejadra, moujadara, mudardara consists of cooked lentils together with groats, generally rice, and garnished with sautéed onions.
Name and origin
Mujadarah is the Lebanese word for "pockmarked"; the lentils among the rice resemble pockmarks.The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226. Because of its importance in the diet, a saying is, "A hungry man would be willing to sell his soul for a dish of mujadarah."
Variations
Cooked lentils are popular all over Lebanon and form the basis of many dishes. Mujadarah is a popular dish, and is generally made using brown or green lentils and rice, that can be seasoned with cumin, coriander, or mint. It is topped with fried onions and is generally served with other vegetables and side dishes, either hot or cold.
When made with brown lentils and rice, it is known as mudardara in Lebanon; imjadra there generally refers to a dish made with green (and sometimes brown) lentils and bulgur; it is also topped with fried onions, melted butter, and served with yogurt.
Lebanese Christians traditionally eat mujadarah during Lent.
Ingredients
1 cup brown or green lentils
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Directions
Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
