Mudjaddara

This is another recently discovered, yummy and very simple dish. Claudia Roden tells me that it is a medieval dish, also known as megadarra.

A quick google reveals that there are endless variations (and spellings) of the rice/lentils/caramalised onion theme. This version with burghul instead of rice appealed to me because it was so ridiculously simple. No spices, no herbs, no yoghurt sauce. I used red lentils because they were all we had and they completely broke down, as they are wont to do.

The next way I want to try this with brown lentils and brown rice, cooked seperately.

Mudjaddara

3 cups lentils
1 cup burghul
6 cups boiling water
1 tsp salt

Place lentils and burghul in a saucepan, add the boiling water and salt, cook covered without stirring on low heat for 25 minutes.

1 kilo brown onions sliced
1/2 cup olive oil

Place onions and olive oil in large saucepan or frypan with a lid over medium heat. Cover and cook for 15 minutes, stirring often. Uncover and continue to cook, stirring often, until onion is as dark and caramalised as you like.

Serve the lentil mix topped with the onions. Mmmmm.