Mujadara

foodandwine.com

Shari Darke

Lebanese lentils and rice

subheading: Caramelized Onions:

⅓ cup extra-virgin olive oil

3 large yellow onions, thinly sliced (about 6 cups)

2 teaspoons kosher salt

subheading: Mujadara:

1 ½ cups uncooked long-grain white rice (about 11 ½ ounces)

1 cup dried brown lentils, green, or black lentils (7 ¼ ounces)

4 ¼ cups water

1 tablespoon ground cumin

1 teaspoon ground Lebanese seven spice (baharat)

1 tablespoon extra-virgin olive oil

1 tablespoon kosher salt, plus more to taste

subheading: Tomato Salsa:

2 large red beefsteak tomatoes, roughly chopped (about 3 cups)

½ jalapeño chile, seeded and finely chopped

2 garlic cloves, gently smashed

2 tablespoons extra-virgin olive oil

1 tablespoon tomato paste

½ teaspoon kosher salt

½ teaspoon black pepper

subheading: Cucumber Yogurt:

2 cups plain whole-milk yogurt

1 tablespoon dried mint

2 garlic cloves, finely chopped

1 tablespoon fresh lemon juice

2 Persian cucumbers or 1 seedless cucumber, chopped (about 1 cup chopped total)

¼ teaspoon kosher salt

Note: Ingredients may have been altered from the original.

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