Mujaddara (Sp?) Recipe - Cooking Index
Mujaddara (Sp?) Recipe - Cooking Index
| 3/4 cup | 120g / 4.2oz | Brown rice - (dry) - or - |
| 3/4 cup | 177ml | Bulghur - (dry) |
| 1 cup | 237ml | Lentils |
| 1 cup | 62g / 2.2oz | Onion (large) |
| 1 teaspoon | 5ml | Cumin |
| Salt & pepper |
Start 3/4 cup brown rice cooking; alternatively reserve that much uncooked bulgur - start 1 cup lentils cooking - dice and brown 1 large onion in some huge amount of olive oil (I used less than the 6 Tbs called for, which cuts down on the taste) - after 30 minutes of the lentils cooking, toss in the rice (drained) or bulgur, the onion, 1 tsp cumin [I've used twice as much and added some coriander as well], and some pepper and salt. simmer another 15 minutes - brown (caramelize) another diced onion - add the onion to the top of the lentil/grain mixture; let sit 10 minutes
The dish has a good consistency. I've made this twice in the past week from George Lasalle's "Orphanides: My Middle Eastern Cooking"; off the top of my head:
Source:
Mr. Food's EasyCooking Magazine, Winter/Spring '98
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