This Dish is More than 1000 Years Old and Still Loved 

Mujaddara is a lentil and rice dish that has been eaten in the Middle East for over 1000 years. The first documented recipe is from the 13th century cookbook Kitab Al Tabikh. It utilises cheap ingredients to create a flavoursome nutritious meal, that is entirely vegan and so easy to love. When serving it, you top it with fried onions, and then add any number of toppings to give it even more flavour. We're making 3 toppings, a spicy Gazan Salad, an Arabic Salad, and a Yoghurt Cucumber Dip
___
MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.
Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.
Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.
Donate and learn more here: www.cookforpal...
___
There is no place for hate in this community. Anyone commenting anti-palestinian, antisemetic or anti-arab hate will be banned
___
Grab our new e-book today & learn how to cook the most delicious Middle Eastern meals. Get your copy here payhip.com/b/h...
🧆 Join our Patreon and come hang out with us on our discord server / middleeats
☕ Or buy us a coffee ko-fi.com/Midd...
___
Makes 6-8 servings:
Fried Onions:
3-4 Large Onions
250g Olive Oil
Sprinkle of salt
Mujaddara:
275g lentils
200g rice
700ml room temp water
1.5 tsp salt
1 tsp black pepper
1 tsp cumin
2 handfuls of fried onions
2 Tbsp Onion infused Olive Oil
Arabic Salad:
2 persian cucmbers
2 tomatoes
3-4 spring onions
2 lemons
1 tsp vinegar
salt and pepper
olive oil
Gazan Salad (Salata Ghazaweya):
2 green chillies
2 large garlic cloves (3 small)
1 small tomato (diced)
2 tbsp lemon juice
1 tbsp olive oil
1 tsp salt
10g dill (5g of just leaves)
Cucumber Yoghurt Dip:
230g greek yoghurt
1 small cucumber (60g)
1 small garlic clove
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp dried mint
2-3 tbsp water (or until it reaches preferred consistency)