Syrian Mujaddara

Name: Syrian Mujaddara
Total time: 2400 s
Yield: Serves 6 servings
Ingredients: 3 cups brown lentils (about 570 grams); 2 cups rice (about 400 grams); 1 tablespoon ground cumin; 1/2 teaspoon black pepper; Salt to taste; 2 large onions, chopped; as needed Hot water; 1 tablespoon butter or ghee; For the topping: 1 cup onions, sliced into thin strips; 1/2 cup all-purpose flour (about 60 grams); 1/2 cup cornstarch (about 60 grams)

Samira Ahmed @samiraahmed286

مصر

Syrian Mujaddara

Samira Ahmed @samiraahmed286

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Ingredients

40 minutes

Serves 6 servings

3 cupsbrown lentils (about 570 grams)
2 cupsrice (about 400 grams)
1 tablespoonground cumin
1/2 teaspoonblack pepper
Salt to taste
2large onions, chopped
as neededHot water
1 tablespoonbutter or ghee
For the topping: 1 cup onions, sliced into thin strips
1/2 cupall-purpose flour (about 60 grams)
1/2 cupcornstarch (about 60 grams)

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Steps

40 minutes

1

Slice the onions for the topping into thin strips. Coat them well with the flour and cornstarch, then shake off any excess.
2

Heat oil thoroughly in a pan and fry the coated onions until golden brown.
3

Once browned, remove the onions and place them on paper towels to drain. Rinse the rice and lentils well and drain thoroughly.
4

Chop the onions for cooking into small pieces. Heat the butter or ghee in a pot, then add the chopped onions and sauté until soft.
5

Add the lentils and 1/2 cup hot water (about 120 ml). Cover and let the lentils absorb the water.
6

Stir, then add the rice, cumin, hot water, and salt to taste. Add enough hot water to cover the mixture by about 1/2 inch (about 1.25 cm).
7

Stir well, cover, and let the mixture absorb the water.
8

Uncover, stir again, then cover and cook on low heat until fully cooked. Serve hot, topped with the fried onions.