DR PATRICIA’S
Mujadara recipe

Vegetarian / iron and fibre rich and healthy

It is ancient, traditional Middle Eastern recipe that is often referred to as peasant food because of how inexpensive and simple it is to make. There are many variations of the recipe, in terms of type of lentils or the grain used and the cooking consistency.

It is a favourite dish during the lent of Eastern Christians.

In some regions, mujadara is referred to as the dish made with lentils and bulgur, while mudardara is the one with lentils and rice. A simple yet flavoursome dish!

Side

Can be eaten with yogurt ad cucumber (As a side salad)

Or

Red cabbage salad (thinly sliced with lemon and olive oil)

Or

Beetroot salad (boiled beetroot, cut in squares and thinly cut parsley leaves with a bit of mint – and always olive oil and lemon)

Ingredients

Onion 1 large yellow onion

Oil Olive oil - two teaspoons

Lentil I use Australian black lentils, but brown lentils are good (1 large cup)

Bulgur (or rice – original recipe is with rice): I use half cup
Bulgur comes in various coarseness, from fine to coarse (numbered 1-4). You'll need a course Bulgur. You can also substitute Jasmine rice or basmati rice.

Seasoning I only add salt and a pinch of ground cumin and black pepper

INSTRUCTIONS
A one pot recipe

Heat olive oil

Over medium heat in the main cooking pot.

Add the onions (cut in small squares) and cook, stirring constantly, until the onions are browned (mild to medium colour).

Some people like it crisp, but I go light on browning.

Prepare Lentils

Pick through lentils to remove any grit, then wash in a strainer.

Transfer the lentil (after washing) to the pot and stir for 1 min.

Add water (2 large cups of cold water) and bring to a boil before reducing the heat and covering it with a lid – for around 5 minutes.

Prepare Rice

Transfer the rice (Soak the rice in cold water. This helps to remove extra starch.

Strain the rice before adding it to the par-cooked lentils) or the Bulghur.

Combine

Stir to combine the lentils and rice and return the lid to continue cooking – another 15 minutes.

Check the grains are tender and the water is absorbed.

Remove the pot from the heat and add a pinch of salt of ground cumin and black pepper.