By Rana Amireh
Origine: Palestine, Jordan and Lebanon
Mujaddara is a traditional vegan recipe in Palestine, Jordan and Lebanon. EVOO is a main ingredient in it. It is made of white rice cooked with brown lentils and garnished with crispy friend onion.
1 cup white Basmati rice
1 cup brown lentils
1 tsp cumin
1/2 tsp salt
1/5 cup EVOO for lentils
1/4 tsp black pepper
1/2 cup EVOO
2 large onions cut in julienne for garnish
We put the olive oil in a pan with the salt, black pepper and cumin until it starts to sizzle, then we add the lentils.
After 10 min, we add the boiling water. When the lentils are about to be cooked, we add the rice, lower the heat and cover the pan.
At this time we cut the onion in thin slices (Julianne) and fry it with EVOO on medium heat, for the garnish.
On the photo, I added pasta and tomato sauce that was also cooked with EVOO.
We usually eat Mujaddara with yogur or salad with tomato, cucumber, salt, lemon juice and EVOO. We put a dish of green olives on the table because you can't enjoy Mujaddara without eating green olives with it.
Rana Amireh is from Jordan. She's a freelance landscape designer, and EVOO lover that even uses it as cream mixed with shea butter and in all her cooking recipes.