Barley Mujadara

Mujadara is a traditional dish from the eastern coast of the Mediterranean, particularly Lebanon. Traditional, that is, when made with rice rather than barley. Amusingly, brown rice and lentils has always been one of Mr. Ferdzy's favourite dishes, although his version never had the caramelized onions. There is no question the onions take this to the next level, but there is also no questions that caramelizing onions is a slow process. We haven't usually had a Turkish-style garlic yogurt with it either, but that too is an improvement, and one much easier to do. Between the onions and the yogurt and the fact that it's better for me, Mr. Ferdzy hardly missed the rice.

Me? I have to say I think it's better with barley. Less mushy, more chewy, in a very pleasant way. I think this is going to be a regular menu item in the future.

4 to 6 servings
1 hour - always busy or attentive

Cook the Barley & Lentils:
1/2 cup pot barley
1 cup brown or green lentils
1 bay leaf
3/4 teaspoon salt
2 1/2 cups water

Put everything into a rice cooker; turn it on and cook. If it is done before the onions, unplug the cooker but leave the barley and lentils covered.

Cook the Onions:
3 large (450 grams; 1 pound) red or pink onions
1/4 cup sunflower OR olive oil

Peel the onions. Cut each one in half from top to bottom, and lay them flat on the cutting board. Cut them in half again, from top to bottom, and then in medium-thin slices.

Heat the oil in a large skillet over medium heat. Add the onions and cook for 40 to 45 minutes, stirring every few minutes, until the onions are softened, reduced and evenly quite browned. The browning process should not really start until near the end of the cooking process, so be careful not to cook them at too high a temperature.

When the onions are cooked, mix in the barley and lentils. If they have cooled noticeably, cook them in the pan long enough to heat through. Be sure the onions are well mixed into them. Transfer them to a serving dish and serve, with garlic yogurt if desired.

Garlic Yogurt:
1 cup yogurt
1/4 teaspoon salt
1 clove of garlic

Put the yogurt and salt in a small bowl.

Peel and mince the garlic, and mix it into the yogurt well with the salt.





Last year at this time I made Gingerbread Cake.

Posted in: Ontario Food