Новичок

Mujaddara (Lentils and Rice)

Name: Mujaddara (Lentils and Rice)
Total time: 50 min
Yield: 4
Cuisine: Egyptian
Ingredients: 200 g Brown or green lentils; 200 g Long-grain rice, rinsed; 3 large Onions, thinly sliced; 1½ tsp Ground cumin; 5 tbsp Oil for frying; 2 tsp Salt; 1/2 tsp Black pepper

Lentils and rice cooked together and buried under a heap of onions fried almost black — the cheapest good dinner in the eastern Mediterranean, and the base koshari grew out of.

Источник

Автор рецепта Egyptian home kitchens · 🏺 Традиционное · Everyday Egyptian cooking — the fava beans, bread, greens and slow tomato pots that fill tables from Cairo apartments to Delta villages.

Egyptian · everyday staple — An ownerless traditional dish, so no cook is credited. The cited article confirms mujaddara as lentils and rice topped with fried onions, eaten across Egypt and the Levant, and its relationship to koshari. Quantities and method here are this book's own.

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Смотри, как это готовят · 3 видео

Zaatar and Zaytoun The Mediterranean Dish Nico's Recipes

⏱ 50 мин🍽 4 порций🔥 430 ккал🇪🇬 Египет

ХаляльВеганскоеВегетарианскоеБез глютенаБез молочногоБез орехов

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Приготовление

Simmer the lentils in plenty of unsalted water for 15 minutes — they should still have bite. Drain, keeping 500 ml of the liquid.
💡 Salting lentils early keeps their skins tough. Salt only once they are cooked.
Fry the onions in the oil over medium heat, stirring now and then, for 20–25 minutes until dark brown and crisp at the edges. Drain half on kitchen paper for the top.
Add the rice, the drained lentils and the cumin to the pan with the remaining onions and stir for a minute in the onion oil.
Pour in the reserved lentil water, season properly, and bring to a boil.
Cover, drop to the lowest heat and cook 15 minutes, then rest 10 minutes off the heat with the lid on.
Fork it through, pile onto a plate and cover the top with the reserved crisp onions.

💡 Советы

Serve with plain yoghurt or a tomato-and-cucumber salad — the dish is rich and wants something sharp beside it.
The onions are not a garnish. Cook them to the point where they look slightly too dark, and the whole plate changes.
Koshari is this dish plus pasta, chickpeas and tomato sauce — mujaddara is where it starts.