This is the mujadara of South Lebanon. With a light yellow color, and a runnier consistency, the mujadara safra is a perfect summer dish that is best served with radishes and olives. It’s very easy to prepare, with a minimum of ingredients and preparation, and not kitchen machine to use! The secret of a good mujadara safra is in its consistency: not too runny, and not too firm, but rather a yogurt-like consistency. Jiggly is good! Seasoning is intentionally kept to a minimum, so as to preserve the flavor of the ingredients, mainly the lentils.
- 2 1/4 pounds (1 kg) split yellow lentils
- 2 cups (400 g) short-grain rice
- 2 medium yellow onions
- 2 tablespoons (28 ml) olive oil
- Kamal Mouzawak
Put the lentils in a pot with enough water to cover them by 2 fingers, and bring to a boil. Lower the heat and cook until softened. Meanwhile, soak the rice in cold water. When the lentils are well cooked so that you can mash them, drain the rice and add it to the lentils. Continue cooking over low heat, and add more water if needed, so as to always keep the water level of 2 fingers above the surface.
Meanwhile, chop the onions into small pieces. Heat the olive oil in a medium skillet over medium heat and sauté the onions till they are blond, stirring often so that they color evenly, about 20 minutes.
When the rice is cooked, add the fried onions to the pot, and let cook for 10 more minutes. Season to taste with salt. The consistency must be a bit runny; add water if needed, or if too liquid, boil over a high fire to reduce the water and thicken the mujadara.
Transfer to a shallow dish and let it set and cool before serving.