I posted the recipe for Moudardara two Easters ago (See Good Friday Moudardara). But for those of you who do not like clicking on links, here's the recipe again.
It all starts with onions.
Peel and cut two onions into thin slices.
Heat up, in a pot not a pan, 3 Tbsp olive oil and cook the onions.
As the onions start to cook, add lots of salt and keep on frying until they caramelize (almost burn).
Take out the onions and leave aside. Do NOT pour out the leftover oil or clean the pot.
To the same pot add: 2 cups lentils, 7 cups water, 2 tsp salt and 1 Tbsp olive oil.
Bring to boil and let simmer, uncovered, on medium-low heat.
As the lentils boil, measure and rinse 0.75 cup long grain rice - do NOT use Basmati rice for this.
Add the rice to the mix and keep simmering, stirring occasionally, until the water is all absorbed.
Taste it along the way. If the lentils or the rice are still not cooked, add more water and continue to simmer and stir.
If it tastes a bit bland to your palette, add some more salt and olive oil.
Once cooked, cool in a platter, top with the caramelized onions and serve.
Peel and cut two onions into thin slices.
Heat up, in a pot not a pan, 3 Tbsp olive oil and cook the onions.
Take out the onions and leave aside. Do NOT pour out the leftover oil or clean the pot.
Bring to boil and let simmer, uncovered, on medium-low heat.
Add the rice to the mix and keep simmering, stirring occasionally, until the water is all absorbed.
If it tastes a bit bland to your palette, add some more salt and olive oil.
Once cooked, cool in a platter, top with the caramelized onions and serve.
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