Levantine cuisine · Dough, Pasta & Rice

Mujaddara

Lentils, rice and a mountain of deeply caramelized onions – the Levant's humblest and most beloved dish.

Ingredients · for 4 servings

• 200 g brown lentils
• 150 g long-grain rice
• 4 large onions
• 1 tsp cumin
• 1/2 tsp allspice
• 8 tbsp olive oil
• Salt, pepper

Instructions

1. Pre-cook the lentils in plenty of water for 15 min, until nearly tender; drain, reserving the cooking water.
2. Cut the onions into thin half-rings. Slowly fry half of them in olive oil for 20 min until deep dark brown and crisp – they are the heart of the dish.
3. Sauté the other half of the onions in 2 tbsp oil until translucent, then add the cumin and allspice.
4. Stir in the rice and lentils, pour in 350 ml of the reserved lentil cooking water and season with salt.
5. Cover and cook over low heat for 15 min, then let rest for 10 min.
6. Serve topped with the crispy fried onions – classically with yogurt and a simple tomato-cucumber salad.