- North Africa and the Middle East, Jordan
- 30 minutes to 1 hour
This is not the Jordanian national dish, but it is very delicious and good for vegetarians. I hope you enjoy it, and as we say here in Jordan, "Sahtein," which translates to "two healths," literally. It means may God give you very good health to enjoy your food.
Materials & Procedures
- 5 T olive oil
- 1 cup brown or white rice or bulghar wheat
- 1 cup lentils (brown lentils are preferred)
- 4 onions
- 3 cups water
- 1 teaspoon cumin
- Boil the lentils in two cups of water until they are soft but still keep their shape.
- Peel and finely chop one onion.
- Peel and julienne three other onions.
- Heat the oil in pot over medium heat.
- Sautee the chopped onion for five minutes in a pot or until slightly brown; add salt and cumin.
- Add the boiled lentils.
- Add the rice, stir it together the lentils and then add hot water to cover the rice and lentils. (Note: We usually put hot water over white rice and soak it for an hour and then wash it and strain it so that we get rid of the starch in it. It depends on what kind of rice you are using as to whether you should do this.)
- Stir from time to time and add water as necessary. (Mujaddrah should be as dry as rice.)
- Sautee the julienned onions in olive oil over medium heat, stirring constantly until they are brown.
- Serve hot, heaped on a plate with the caramelized julienned onions scattered on top. You can add some parsley for garnish.