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    You are in: Home / Community Forums / Middle East & North Africa / Do you have your own family Mujaddara recipe?
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    Do you have your own family Mujaddara recipe?

    mickeydownunder
    Mon Aug 16, 2010 4:39 am
    Food.com Groupie
    G'day! As I am always trying to expand my cooking and food knowledge, I became entranced today when I saw this recipe (why? I don't know)

    It is of simple ingredients but has the wow factor

    In further researching it, it "seems" like this dish varies from region to region and amongst different cultures who call this dish their own

    the recipe I am viewing from a magazine

    is

    30 minutes cook 1 hr 30

    serves 4 -6

    3/4 cup olive oil
    40 grams butter coarsely chopped
    6 onions thinly sliced
    3 garlic cloves finely chopped
    1 tsp cumin seeds
    1 tsp ras el hanout
    2 cups long grain rice
    3 cups chicken stock
    1 cup green lentils
    natural yogurt to serve

    cucumber and parsley salad

    preheat oven 180 heat oil and half butter in large casserole dish over med heat add half onion and still until cripsy and dark
    (about 15 0 25 minutes)

    Remove onion with slotted spoon, repeat with remaining oil but and onion, drain onions set aside

    Return oil mixture to pan add garlic and spices cook until fragrant 11-20 seconds add rice stir add chicken stock until rice is cooked (about 15 - 20 min)

    Make cucumber parsley salda

    Cook lentils in boiling water til tender (10 - 15 min) drain set aside

    stir lentil through rice during last 5 min top with crispy onions served with salad and yogurt

    think it is the crisy onions AND the photo that get me

    thanks in advance for any replies!

    Always good to have interaction in a friendly forum...so thanks

    GREATLY appreciate

    WHOO HOO!
    Cookgirl
    Mon Aug 16, 2010 9:19 pm
    Forum Host
    What little I know about mujaddara is that it does seem to be very popular
    everyday dish (the perfect marriage of complex carbs, too) of that region of the world. Isn't it the national dish of Egypt?

    I love it and it's the perfect fall/winter meal: sticks to the ribs, satisfying, inexpensive, easy to prepare, delish! The crispy onions on top are the frosting on the cake if you know what I mean.


    Have you ever prepared it, Mickey?
    mickeydownunder
    Mon Aug 16, 2010 9:51 pm
    Food.com Groupie
    Gday I have not made it YET icon_smile.gif as only found out about it yesterday through a picture in a magazine

    http://baheyeldin.com/egypt/molokheya-an-egyptian-national-dish.html

    didn't know you can make it in a dish

    live and learn

    THAT's what I LOVE about food and ingredients

    WHOO HOO

    Is a never ending journey! icon_smile.gif
    mickeydownunder
    Mon Aug 16, 2010 9:52 pm
    Food.com Groupie
    Cookgirl
    Tue Aug 17, 2010 9:10 am
    Forum Host
    If you make it, double the amount of onions. There never seems
    to be enough of those yummy onions.
    mickeydownunder
    Tue Aug 17, 2010 9:44 pm
    Food.com Groupie
    Cookgirl wrote:
    If you make it, double the amount of onions. There never seems
    to be enough of those yummy onions.


    good suggestion....

    WHOO HOO!
    Cookgirl
    Thu Aug 19, 2010 11:00 am
    Forum Host
    Although, on second thought I don't know about doubling '6 cups onions'.

    lol

    icon_wink.gif
    Maya's Mama
    Sat Aug 28, 2010 6:50 pm
    Forum Host
    Mujaddara is what people in jordan/lebananon call the dish. It is infact and Egyptian dish and we call it Kushari.

    Typicaly in egypt it is toasted lentils boiled in chicken broth with rice. Toped with browned onions, elbow pasta and tomato sauce.

    Every ones mama makes it a little diffrently. I like it with the ratio of lentil to rice being 2:1. and I like to make my tomato sauce out of 1 can diced tomato and 1/4 cup of clamato. with some red pepper flakes, 1 tbs cumin and salt.

    I do not serve it with yougurt... this is not authentic in any way.

    Kushari is to cairo what hotdogs are to NYC. searved from carts in the street.... where they let you pick your toppings.
    Baklava
    Thu Dec 30, 2010 5:32 pm
    Regular "Line Cook" Poster
    We call it Mujadareh and my recipe calls for curry powder to taste, however I use cinnamon.

    Served with a lemony, garlicky salad of romaine, tomatoes, cucumbers, and red onions.

    We would have this during advent and lent and it is what I turn to as my middle eastern comfort food. And yes, it's hard to have too many of the delicious caramelized onions. More onions! icon_biggrin.gif
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