MOUJADARA MUSAFAYA

This dish has been popular since Biblical times.
It is usually considered a humble dish and there is a saying in the Arab world that shows the importance of this dish in impoverished circles:

“A hungry man would be willing to sell his soul for a dish of Moujadara.”

INGREDIENTS

2 cup of Lentils washed and drained

10 cups of Water

3 large Onions finely chopped

1/2 cup Rice washed and drained

½ cup Olive Oil

Salt to taste

PREPARATION

Place a large bottomed pot on the stove over medium-high heat, add lentils and enough water to cover the lentils, bring to a boil then remove to low heat and continue cooking until lentils are tender, usually about 30 – 45 minutes. If you need, you can always add more water to the pot if your lentils need more cooking time and begin to lose their water before they are tender enough.

Once your lentils are soft and tender, remove the pot from the stove and prepare your food mill. Use the small holes on your food mill and add cup or two at a time from the lentil water to mash the whole lentils until the bean is extracted and you are left with the skin.

In another large bottomed pot, on medium-high heat, add olive oil, when it is warm, pour over the chopped onions and fry until brown color (which gives the mujdara a lovely taste).

Now add the washed cup of rice and fry with onions for 2 minutes until it is a bit crispy.

Pour the mujadara soup over the onions and the rice, set to medium heat, and keep stirring often so your rice doesn’t stick at the bottom. Continue stirring as it begins to slightly thicken and the rice is tender. When rice is well done, moujadara should become like cream. Add salt.

Serve with Fatouch or green salad.

Note: it is best to mash the lentils in a blender with their skin after they are cooked because the skin is rich in minerals and, vitamins and fiber.