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Some dishes can be so simple and pack so much flavor. This Mujadara – Caramelized Onions & Rice packs so a deep flavor from the caramelized onions. The onions are caramelized with canola oil, not butter as is traditionally done. I have shared pictures of the caramelizing process below. I would say that the result of the oil is a lighter browning color.
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I have written about a number of recipes that I have made from the Michael Solomonov’s Zahav cook book and how amazing they have all been. A few of my favorites include the RED PEPPER SALAD; or this TURKISH HUMMUS; and this most recent post on my MUSHROOM FETA BOREKAS. If you are looking for a cookbook, put this on your birthday list.
I know this rice dish is only the side dish for the show, for the dinner. But it is truly the star. Now this dinner, had so many winners but I just loved this combination. It is a repeat for sure. With modifying the spices added, the rice and onion combination can work in so many cultures.
Caramelizing the Onions.
The Majadura – Caramelized Onions and Rice plated.
Mujadara – Caramelized Onions & Rice
Expanding on my Israeli dinner for our Israeli friends. This dish is such a winner. Mujadara – Caramelized Onions & Rice has so much flavor.
Ingredients
Caramelized Onions
- 1/4 Cup Canola oil
- 4 Whole Yellow Onions sliced
Lentils
- 1 Cup Lentils
- 1/2 Whole Cinnamon stick
- 1 Inch Fresh Ginger
- 1 Head Garlic halved crosswise
- 1/2 Bunch Cilantro
Rice
- 2 Cups Basmati rice
- 1 Tbsp Olive oil
- 1 Tbsp Baharat seasoning
- 1 Tsp Salt
- 1 Tsp Black pepper
Instructions
Caramelized Onions
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Heat the oil on medium heat. Once simmering, add the sliced onions. Let the onions stick to the bottom before stirring. Be patient. This will take a good 30 – 40 minutes
Lentils
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Rinse the lentils well and pull out the bad ones. Next, combine all the ingredients in a pot. Cover with 4 cups of water. Bring to a boil, and then, reduce to a simmer. Simmer for 20 – 30 minutes. Test the lentils for doneness. When complete, drain and discard all the ingredients but for the lentils.
Rice
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Begin by rinsing the rice thoroughly. In a Dutch oven, heat the oil in a 350 degree oven. Move to a stove top. Add the caramelized onions, baharat, salt and pepper and stir to combine. Add the rice and stir making sure to coat the rice with the ingredients and the oil. Toast it like you would for risotto for 2 – 3 minutes. Add 2 cups of water while turning the heat to high and bringing the water to a boil. Stir using a fork, cover and add back to the oven. Cook for approximately 20 minutes until the rice is cooked through.
Serve and enjoy!
Actually, Elsa, it is Israeli. All the way back to the Old Testament and Esau, in ancient Israel (only racists have a problem with admitting that ancient Israel existed, but of course you’re not one of those). It’s also broadly Middle Eastern, so easy mistake, perfectly understandable. What isn’t perfectly anything is you accusing your host of intentional misrepresentation because you have political issues.
I am glad you like the dish. I am also so glad to learn that the recipe goes back to the Old Testament. That is so cool. I remember now that this is the dish that Jacob traded with Esau. Any misrepresentation is from lack of understanding – nothing else.
This dish is not Israeli, but nice try at cultural appropriation. It’s an Arabic word and an Arabic dish much older than 1948, before Israel was created. Surely you have some original actual Israeli dishes you can share?
Thank you for letting me know. Obviously, my google reference was not accurate. I have a really good recipe for schug if you want to check it out.