This deeply tasty and earthy dish of rice, lentils, onions and caramelized spices are found in the stalls and restaurants of the Lebanese market in Paris and is easy to do at home. The ingredients are cooked separately, the spices are added and everything is combined at the end, with more fried onions at the top. I served it twice recently – with Shawarma chicken and roasted quail – and I’m happy to report that my guests have fun thoroughly.
Moudardara / Rice with lentils and fried onion
Although the version I saw in Paris is Lebanese, Moudardara It is popular throughout the eastern Mediterranean. It is available in many variants – different types of lentils, different types of wheat (sometimes Bulgur is used instead of rice) – and has a cousin, Moujadarawhich mainly consists of lentils. It is often served seasoned with yogurt. An Egyptian version called CONCLUSION It includes Vermicelli and is seasoned with tomato sauce.
One of the mysteries of doing in Lebanese style Moudardara It is the essential addition of the “mix of Lebanese spices”. But which seven spices? Opinions vary wildly. For the recipe published here, I chose cumin, crushed coriander seeds, turmeric, paprika, cinnamon, pimento and black pepper. Other recipes may include nutmeg, cloves, cardamom, ginger, cayenna or Greek fenice. The only constant seems to be cumin, mix and combine how you prefer.
Another question concerns the best type of lentil to use. I asked the friendly type in a Lebanese market stall, and before I tell me to get lost – “I am too busy giving recipes” – he said that Lebanese lenses were not available in Paris. So I opted for blonde lentils, which seemed the nearest game, even if some recipes require green lentils. Once again, to you. As for the rice, I would recommend basmati.
Moudardara It has the advantage of appealing to omnivores, vegetarians and vegans. It is fine with a wide range of dishes, from grilled meat to vegetables such as aubergines, spinach or media -east salads such as Fatoushh (cucumber, tomato and fried bread). You could combine it, for example, with lamb kebabs or roasted chicken or make it part of a vegetable with hummus, roasted eggplant salad, chickpea salad, tomato salad and/or eggplant gratin.
In conclusion: while Moudardara It is known as a plate of a poor man, I can guarantee that you will be rewarded in a rich way if you try.
Good cuisine.
