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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37241/full/37241/moujadara-lentil-salad/ <br /><br /> <b>Moujadara (Lentil Salad)</b> <br /> Tuesday, February 17, 2009 | by <br /><br />Serves 8-10<br /><br />1 cup dry green lentils, rinsed and picked over<br />3 cups water<br />1 cup bulgur wheat<br />3/4 tsp. salt<br />3 Tbs. olive oil<br />1 large yellow onion, finely chopped<br />2 tsp. minced garlic<br />1 tsp. ground cumin<br />1/2 tsp. ground cinnamon<br />1/4 tsp. ground black pepper<br />pinch grated nutmeg<br />pinch allspice<br />3 large onions, thinly sliced<br />1/4-1/2 cup chopped parsley for garnish<br />Esau sold his birthright to Jacob for a bowl of lentils similar to this salad. Manna supposedly resembled cumin seed.<br />In a medium pot, combine the lentils and water. Bring to a boil, lower the heat, cover and simmer until still firm and almost done, 15 to 18 minutes. Add the bulgur wheat and 1/2 tsp. salt, cover and remove from the heat. Let sit until bulgur is tender and water is absorbed, 20 to 25 minutes, adding more water if the wheat seems dry.<br />In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chopped onions and cook, stirring, until very soft, 5 minutes. Add the garlic, cumin, cinnamon, remaining 1/4 tsp. salt, black pepper, nutmeg and allspice, and cook, stirring, for 1 minute. Add the lentil and bulgur wheat mixture and stir well to combine. Remove from heat.<br />In a large skillet, heat the remaining tablespoon of olive over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized to a very dark brown color, 20 to 25 minutes. Remove from heat. Transfer the lentil and bulgur wheat mixture to a platter and top with the caramelized onions. Sprinkle with chopped parsley to taste. Serve either hot or at room temperature with pita bread.<br />(Louise Fiszer)<br /><br />

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