Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, palestinian mujadara. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Mujaddara is considered the 'poor man's food' in Palestine because of its cheap and staple ingredients: rice or bulgur, lentils and onions. The Palestinian dish, the Arabic name for which roughly translates to "pockmarked", consists mainly of lentils, rice (or bulgur) and onions. How to make mujadara Kattan's mujadara recipe was.
Palestinian Mujadara is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Palestinian Mujadara is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have palestinian mujadara using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Palestinian Mujadara:
- Get 1 1/2 cups brown lentils
- Prepare 3 cups medium grain rice, soaked in water for 20 minutes and drained
- Take 1 Tbsp ground cumin
- Get to taste Salt
- Get Boiled water
- Prepare 1/3 cup extra virgin olive oil
- Make ready 1 Tbsp ghee (Don't use if you are a vegetarian)
- Prepare 4-5 red onions, thinly sliced
- Prepare Flour to dust onions
- Get 1 tsp sumaq
In fact, in the Middle East, mujadara is known more as "poor man's food," or peasant food. Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes).
Instructions to make Palestinian Mujadara:
- In a large pot, boil lentils in a good amount of water (about 3 cups) along with cumin. (don't add salt as it will take longer to cook the lentils if you do that). Once cooked through, add salt and rice. Mix together and add enough boiled water to cover the pilaf (about 1 1/2 cm or 2 cm above) (you can use chicken stock if you like). Put on the stove over high heat, bring to a boil then reduce heat to the lowest and cover 3/4 way through. Allow the water to evaporate and the rice to cook.
- In the mean time, heat olive oil and ghee in large frying pan.
- Dust sliced onions with flour (to get them crunchy rather than soggy) Fry on high heat till they are totally brown (this is how they are made, they are not supposed to be caramelized as you would for an onion soup) The last step that give the amazing flavor for Mujadara is to put some of that fat while hot (the olive oil and ghee flavored with onions) on top of the Mujadara Serve by arranging the pilaf in a dish, top with onions and sprinkle with Sumaq Serve with yogurt or yogurt and cucumbe
Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. Containing rice, lentils, and meat, it was served this way during celebrations. Mujadarah ("lentils With Rice") Middle East, Palestine. This is a really simple dish that is very satisfying, especially during Ramdan. My brothers never really got full off of just rice and beans, so I would always make fried chicken with this dish to fill their bellies :) Enjoy!
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