Rice Mujadara (Madardara)

Ingredients

• 2 cups broad lentils
• 1 1/2 cups Egyptian rice
• a pinch of salt
• a pinch of ground cumin
• 2 dry onions
• olive oil
• For making lentil kibbeh, here is the link: Lentil Kibbeh

Method

1. Boil the lentils until they are half cooked, add the washed rice, and if needed you can add more water so it covers the lentils and rice by about 1 centimeter....
2. Sauté one of the onions after dicing it into small squares and add it to the lentils and rice with salt and a small pinch of ground cumin.
3. When the mudardara's water dries up, reduce the heat and let it simmer on low. Before turning off the heat, drizzle a little olive oil over the mujaddara. Cut the larger second onion into thin wedges and fry it in oil until it takes a light brown, caramel-like color... Add a little starch to the onion before frying; this helps keep its texture when frying and gives it the desired crispy shape, color, and taste.
4. When the onions are cooked, spread them with a fork onto kitchen paper towels.
5. For making lentil kibbeh, here is the link: Lentil Kibbeh