Mess of Pottage (Mujadarah) (Vegetarian) by Bethany Kehdy

October 05, 2015

Mess of Pottage (Mujadarah) (Vegetarian) by Bethany Kehdy

Really pleased to showcase this stunning recipe from the amazing Bethany Kehdy. Bethany Kehdy is a Lebanese-American food author and presenter most notably known by her popular Middle Eastern food blog, Dirty Kitchen Secrets. Born in Houston, Texas to an American mother and a Lebanese father, Bethany grew up in Lebanon during the countryʼs most volatile civil war years.
She has two wonderful cookbooks, 'The Jewelled Kitchen' and 'Pomegranates & Pine Nuts' which I would encourage you all to get!

Mess of Pottage (Mujadarah) (VEGETARIAN)

These days, mujadarah holds a very special place in my heart. Just as Esau, according to the Book of genesis, traded his birthright away to his brother Jacob for what many believe to have been a form of this mess of Pottage, when im stressed and missing home theres not much i wouldnt give up for a comforting bowl of this warming lentil stew. 

Serves 4
Preparation time: 20 minutes Cooking time: 1 hour 20 minutes

300g/101⁄2oz/11⁄2 cups brown lentils, picked of any impurities and rinsed

4 tbsp sunflower oil

1 onion, finely chopped

2 tbsp coarse bulgur wheat (grade 3), rinsed

1 tsp Spice Kitchen Levantine Seven Spice

2 red onions, sliced into thin rings

2 tbsp olive oil

sea salt

Zesty Green Salad 

warm Arabic Bread

1 Put the lentils in a heavy-based saucepan, cover with about 1l/35fl oz/4 cups water and bring to the boil over a medium-high heat. Reduce the heat to low and simmer for about 1 hour or until the lentils are soft.

2 Meanwhile, heat half the sunflower oil in a frying pan over a medium heat, add the onion and fry for about 5 minutes until softened and lightly golden.

3 Use a slotted spoon to remove the onions from the pan and add them to the cooked lentil mixture. Add 250ml/9fl oz/1 cup water, the bulgur and seven-spice. Season to taste with salt and simmer for a further 20 minutes.

4 At the same time, heat the remaining sunflower oil in the frying pan over a medium heat and fry the red onion rings for 10–15 minutes until softened and lightly browned. Remove from the heat and transfer to a plate lined with kitchen paper using a slotted spoon.

5 Once the lentil mixture has finished cooking (the consistency should be that of a thick, moist porridge), pour in the olive oil and mix well. Adjust the seasoning, if required, then transfer to a large serving dish or individual bowls and leave to cool to room temperature. Top with the caramelized red onion rings and serve with a Salad and Arabic Bread.




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