Mujadara

1. 1

   To make the hot sauce

2. 2

   Combine yogurt and chili paste, set aside

3. 3

   To make the lentils and rice

4. 4

   Cover the lentils with water and cook until tender.

5. 5

   In another pot saute the chopped medium onion in 1 Tbls of olive oil until translucent then add the rice, cumin, cinnamon stick, all spice, tsp of and stock. Bring to a boil and then lower to a simmer until the rice is cooked through. Once the rice is finished mix the lentils in and keep warm

6. 6

   To make the crispy onion garnish.

7. 7

   Slice the 2 Large onions heat the remaining 3 tbls of olive oil in a saute pan large enough to accommodate all the sliced onions adding a little salt as they saute. When the onions go in they should sizzle. Saute the onions on high heat stirring frequently until they turn brown then reduce the heat slightly and continue to cook until they have small dark spots and are crispy

8. 8

   To make the salad garnish

9. 9

   Combine lemon juice, cucumber, mint and ground sumac in a bowl

10. 10

    To serve- Spoon some mujudara on the plate then top with the crispy onions. Serve the salad and yogurt hot sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.