Wednesday, January 30, 2019

1212. Mujaddara Salad

Ok, this is now firmly up there in my list of instant classics. Ironically, it is a classic, with a twist, but it's got my vote for new classic. Mujadara is a traditional Lebanese dish consisting of rice, lentils, and an unfathomable amount of fried onion.
This version uses coarse burghul (so. good.) instead of the rice, and serves it cooled to room temp over a fresh, vibrant, and lemony bed of salad. While the mujadara holds well made ahead, the actual serving on the bed of freshly-dressed salad should be kept to just before serving.


For the mujadara:
1 cup oil,to fry onion
4 cups sliced onion
1 cup small brown lentils, sorted and rinsed
1 cup coarse bulgur (#3) or long grain rice
2 stock cubes

For the salad:
5-6 cups arugula
2 green onion, thinly sliced
1 large avocado, diced
1 cup cherry tomatoes, halved
3 tsp dijon mustard
1 tsp tobasco
1 clove garlic, grated
2 lemon, juice
1 1/2 tsp salt & pepper
1/2 cup olive oil


First, par-cook the lentils. Place the lentils in a small saucepan with 2 cups of water and a pinch of salt. Bring to boil over high heat. Reduce heat and simmer until lentils are par-cooked, 7-10 minutes. Remove from heat. Be careful not to overcook.
In a heavy sauce pan, heat the canola oil over medium high heat. Add the onions and cook until deep golden brown, about 15-20 minutes. Drain from the oil; empty the pot of most of the oil, leaving only a couple of tablespoons behind. Return the fried onion to the pot, reserving a handful for garnish. Add 2 cups of water and the stock cubes. Place back on the heat and bring to a boil, then reduce heat and simmer for 5 minutes. The liquid will take on the deep golden color of the onions and the onions will continue to soften.
Add the rinsed bulgur or rice and par-cooked lentils to the onion mixture. Cover and bring to a boil. Reduce heat to low and cook until the liquid has been absorbed and the rice and lentils are cooked through, about 20 minutes. Cool completely at room temperature before using over the salad.
For the salad, make the vinaigrette by whisking the mustard, tobacco, grated garlic, lemon juice, salt, pepper, and olive oil in a small bowl. Arrange the arugula and scallions in the serving dish. Place the tomatoes and avocados around the perimeter. Spoon the cooled mujadara in the center of the platter and drizzle with extra lemon juice and olive oil. Serve immediately.

صحة و عافية

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