I’m kicking off January (a bit late 😉) with a vegan post to celebrate #veganuary with Mujadara Musafayeh or as the Lebanese call it simply Mujadara. It is a very traditional lentil and rice dish. Not originally from Lebanon, my mother never made this dish when we were growing up and I just learnt it from my lovely friend Nada who is a true Lebanese through and through.
As I was making this dish for the first time I suddenly became very nostalgic and the smells transported me to our summer home in Al Qulayat in the mountains of Lebanon. Located on a cliff overlooking the Beirut’s coastline, the house was made of traditional limestone with thick walls, domed ceilings, green metal windows and patterned floor tiles. The air was always crisp and cool and with a magical stillness that filled the air. Something about the tranquility there was so peaceful that you could almost feel the voice of God. There was a large fireplace in the middle of the room and always an array of delicious hot piping food cooking in the kitchen.
The ingredients to this recipe are simple but the taste is anything but. The flavors come to life when combined together to give you the most intoxicating comfort food you could ever have. Eaten with some pickles, a finely chopped salad, spicy green peppers and some freshly made saj bread; that is all you need for the perfect meal.
One bite, and like me, you will be transported to our limestone house in the village with the metal green windows. 🙌🏻
- 2 cups of lentils soaked
- 3/4 cup of jasmine rice
- 2 onions cut in half moon shape
- 3 tbsp olive oil
- Salt
1. In a large pot place lentils and add 4 cups of boiling water and cook for 30 minutes or until the lentils are soft.
2. Using a food mill or a hand blender grind the lentils until puréed.
3. In a shallow frying pan place olive oil and the onions. Fry until golden color.
4. Add half of the caramelized onions, olive oil, rice and salt to the puréed lentils. Cover and cook on simmer for 20-30 minutes until the rice is soft.
6. Serve in a shallow platter. Garnish with the remaining caramelized onions, peppers and pickles.
