Good Friday Moudardara

In Lebanon, Good Friday's food is purely vegetarian (some go as far as vegan with not even oils). 

somerville kitchen opted for Moudardara. This is a vegetarian lentil dish that I usually make for potluck dinners and is always a hit. Many have asked for the recipe, so what is a better occasion than Easter to give it away.

First, prepare crystallized onions. Slice two onions into slivers and cook in olive oil and salt until brown and crunchy. Keep adding salt until well crystallized but be careful not to set the kitchen on fire. Put aside.

In the same pot, add 6 to 7 cups of water, 2 cups lentils, 2 tsp salt and 1 Tbs olive oil. Bring to boil on medium heat and leave boiling, stirring occasionally, until lentils are half cooked.

At this time, add 3/4 cup rice. Add more water, salt and olive oil as needed and keep on the heat boiling until the rice is cooked and the liquid has been absorbed. The mushier this dish, the better. 

 

Turn into a platter, sprinkle with the crystallized onions and eat at room temperature. 

There are many accompaniments that go well with it, depending on what you like. A lettuce & tomato salad with lemon juice and olive oil dressing, olives, yogurt and/or Lefett (see Lefett - aka Pickled Turnips for recipe).