MEGADARRA
A Hebrew Classic

Ingredients:

14oz or 1 3/4 cup large brown or green lentils
3 tbsp olive oil
Small amount of butter
3 to 4 onions, 1 chopped and 2 to 3 thinly sliced
1 tsp ground cumin
11 oz or 1 1/2 cup long grain rice, rinsed
1 cup vegetable stock
salt and ground black pepper
natural plain yogurt as topping
little kosher pickles whole, optional

How to:

1. put the lentils in a pan with enough water to cover generously. Bring to a boil, then simmer for about 30 minutes, or until tender. Skim off any scum that forms on top.

2. Heat half the oil in a pan, (we also add butter) add the chopped onion and fry for 5 minutes, or until golden brown. Stir in half of the cumin.

3. Add the fried onion to the pan of lentils with the rice and stock. Mix well, then bring to a boil. Reduce the heat, cover and simmer until the rice is tender and all liquid has been absorbed. If the mixture appears a little too dry, add some extra water or stock. Season with salt and pepper to taste.

4. Meanwhile, heat the remaining oil plus butter in a pan. Add the sliced onions and fry for about 10 minutes, until dark brown, caramelized and crisp. Sprinkle in the remaining cumin just before the end of cooking.

5. To serve, pile the rice and lentil mixture on to a serving dish, then top with the browned, caramelized onions. Serve the Megadarra immediately, with natural yogurt & small whole kosher pickles.

Usually eaten with pita bread with it.

Compliments of Patty Kabbash of NC