MJUDDARA – Lentils and Rice

Mjuddara is but lentils and rice,
And caramelized onions to be precise.

So how do you pronounce this crazy word?
It seems so foreign and absurd.

The ‘M’ says “mmmm” like the soup company,
The accent on the ‘jud,’ you see?

The ‘da’ says “duh”
The ‘ra’ says “ruh.”
Say it now, “Mmm-JUD-duh-ruh!”

More simple a dish I know of none,
Have one taste and come undone.

If deep pockets you have not,
Don’t despair if coins you’ve got.

Just one plate on which to sup,
That’s all it takes to fill you up.

Or pair it with a chicken fried,
A piece of fish or yogurt side.

Texture is a thing subjective,
Pilaf? Risotto? What’s your objective?

What I wish to get across?
Dry or creamy, you’re the boss!

Don’t hold back, have seconds, thirds,
There is no fat, in other words.

Oh hail thee lovely rice and bean,  
There is no finer type cuisine.

One thing that I know for sure,
They’ll eat this in Kuala Lampur.

‘Cuz Lebanese you need not be,
To love this dish, I guarantee!

MJUDDARA RECIPE

1 Large Onion – Sliced

1 Cup Lentils

1/2 Cup Rice

1/4 Cup Olive Oil

1 Quart Chicken Stock or Water

1 1/2 Teaspoons Salt

1/4 Teaspoon Pepper

Sautee the onion in olive oil until golden brown or caramelized. Set aside. Add stock and lentils to a pot and bring to a boil. Reduce heat to low and cook for 20 minutes. Add rice. Simmer another 20 minutes, or until rice is well-cooked. Add the onion, salt and pepper. Continue cooking over low heat another 5 minutes. Let stand for 5 more minutes. Serve as a side dish alone or with Lebanese yogurt. Serves 4.