Lentils and rice puree - mujaddara mussafayeh
Lentils and rice puree - mujaddara mussafayeh

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, lentils and rice puree - mujaddara mussafayeh. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

In a bowl, soak the rice in warm water. Mujaddara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish!

Lentils and rice puree - mujaddara mussafayeh is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Lentils and rice puree - mujaddara mussafayeh is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have lentils and rice puree - mujaddara mussafayeh using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Lentils and rice puree - mujaddara mussafayeh:
  1. Take 2 cups lentils, washed and drained
  2. Take 1/2 cup white rice
  3. Get 2 large onions, finely chopped
  4. Prepare 6 cups water
  5. Prepare 1 tablespoon olive oil
  6. Get 2 tablespoons vegetable oil
  7. Make ready 2 teaspoons salt

In Lebanon, mjaddara is one of the variations of the dish and the word refers to its version in the form of purée, rather than the classic version with whole lentils. Mujaddara, or Mujadara, translates to a middle eastern staple Rice and Lentil preparation which is everyday staple in every Lebanese home. My first introduction to Mujaddara or I should say, Lebanese Lentils and Rice, was through a colleague how brought taste-of-home to an office potluck. Mujadara is a Middle Eastern vegan side dish or can be a meal if served with salads.

Steps to make Lentils and rice puree - mujaddara mussafayeh:
  1. In a bowl, soak the rice in warm water.
  2. In a deep cooking pot, place lentils and 6 cups water on high heat. When water starts boiling, reduce heat, cover the pot, and leave to cook for about 30 min.
  3. In a skillet, heat 2 tablespoons of vegetable oil and fry the onions until golden, then set aside.
  4. Once cooked, remove the lentils from the water and blend them in a food processor for a few minutes. Put back the lentil mixture in the pot.
  5. Strain the rice and add it over the lentils. Stir for few minutes until the rice is cooked.
  6. On low heat, add the fried onions and salt and stir continuously for about 20 min.
  7. Before removing from heat, add 1 tablespoon of olive oil.
  8. Remove from heat, pour in a serving plate and let it cool before serving.

Mujaddara is a simple but flavorful rice and lentil pilaf, topped with sweet caramelized onions. Serve alone or as the base of just about any meal. I discovered Mujaddara probably about ten years ago at this little Lebanese lunch spot in Baton Rouge, called Serop's Express. Reduce heat to low and Fluff rice and lentils with fork and stir in cilantro and half of crispy onions. Transfer to serving platter, top with remaining crispy onions, and serve.

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