Palestinian Mujaddara with Crispy Caramelized Onions

Mujaddara is a dish enjoyed throughout the Levant. Again this is a dish where each house has their own special touch but it's always some sort of lentils topped with crispy caramlized onions. It's really a simple and wonderful dish that you can really stretch when you just want something simple and comforting.

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Palestinian Mujaddara with Crispy Caramelized Onions

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Ingredients

Mujaddara:

• 1cup Brown Lentils

• 1 cup Basmati Rice

• 1 tbsp Cumin

• Salt to taste

• 3 Red Onions

• Neutral Oil (for frying)

Cucumber Yogurt:

• 3-4 cups Plain Yogurt

• 2-3 Persian Cucumbers

• 1 Lemon

• 2-3 Garlic Cloves

• Salt to taste

• 2-3 tbsp Zawi Salad Blend or Dried Mint

Salad:

• 1 head Romaine Lettuce

• 3 Roma Tomato

• 2-3 Radish

• 1 Lemon

• 2 tbsp Olive Oil

• Salt to taste

• Sumac to taste

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Instructions

Scoop 1 cup of brown lentils and wash. Sift to make sure there are no stones or small rocks then set aside.

Scoop 1 cup of basmati rice and place in a large bowl. Wash and drain a few times until the water begins to run clear. Fill a final time with room temp water and set aside to soak for at least 20 minutes.

Take the three red onions, slice off the root and tail and remove the outer layer. Slice the onions in half then slice thick strips cutting from root to tail. Do your best to separate the layers and set aside.

Heat up a small pot with plenty of neutral oil (about 1 inch deep) and bring to 350F. This is the ideal temperature for frying almost anything. Drop the onions into the oil, as much as you can fit, and leave them to fry anywhere from 5-10 minutes. If you prefer them crispier, leave for about 7-10 minutes. If you prefer a softer onion, leave them anywhere from 4-6 minutes. Then remove the onions and place on paper towels to absorb the excess oil.

In a large heavy bottom pot, add the washed lentils and 1.5-2 cups of water - enough water to just barely submerge all the lentils. Place on low heat, cover, and let them cook for 15 minutes or until all the water has been absorbed.

Strain the soaking rice and then add to the pot. Season with cumin and salt to taste. Add another 2 cups of water or just enough to barely submerge everything again. Keep on low heat, cover, and let it cook for another 10-15 minutes or until all the water has been absorbed. Then fluff up the rice, optionally you can add a scoop of the frying oil all over for extra flavor, then cover again and let it steam for about 10 minutes.

For the cucumber yogurt, add 3-4 cups of plain yogurt, 2-3 diced persian cucumbers, 2-3 minced garlic cloves, juice of 1 lemon, salt to taste, and either 2-3 tbsp of Zawi Salad Blend or 2-3 tbsp of Dried Mint. Mix really well and set aside.

For the salad, wash and thinly slice the lettuce, roma tomato, and radish. Place in a mixing bowl and season with 2 tbsp Olive Oil, juice of 1 lemon, salt to taste, and sumac to taste.

Plate everything together, top with the crispy onions and enjoy!