There are many variations to the old Palestinian dish of Mujadarra. The first recorded recipe appears in a cookbook composed in 1226 by Al Baghdadi in Iraq. Containing rice, lentils, and meat, it was served this way during celebrations. Without meat, it was a medieval Arab dish commonly consumed by the poor. In Palestine this dish is not usually served with meat to guests. It is often made as a vegetarian family meal, particularly amongst Arab Christians during the time of lent. Although I love the traditional recipe, I like it light with quinoa. Here is a modern take of this primitive recipe that was inspired by renown Palestinian chef, Joudie Kalla.
Preperation Time
- 25 minutes (soaking time is 20 minutes)
Cooking Time
- 45 minutes
Serves
- 4-6 pax
Ingredients
- 2 cups of brown lentils
- 1 ½ cup quinoa
- 2 tbsp. ground cumin
- Sea salt (to taste)
- 1 tbsp. olive oil
- 1tbsp. ground coriander
- ¾ cup sunflower oil
- Juice of 2-3 lemons
- Olive oil for drizzling
- Pomegranate seeds and Arugula (optional toppings)
- Optional sides: Farmers salad, pomegranate seeds, yogurt, chili and garlic oil, toasted flat bread
Method
- Rinse lentils well and soak in warm water for 20 minutes.
- Cook lentils, cumin, 1tsp salt and 3 cups of water for 15-20 minutes.
- Fry onions with Sun flower oil until they are caramelized and set aside making sure they are not to oil and dried.
- Cook quinoa with coriander spice until ready.
- When the lentils and quiona are ready mix together adding lemon juice and olive oil
- Finally mix in the arugula, fried onions and pomegranate seeds, top it with onions
- Serve warm.
