Imjaddarah
Ingredients:
- 1 cup brown lentils
- ½ cup course cracked wheat (bulgur)
- 1 large onion, finely chopped
- 3 tbsp oil
- 3 cups water
- Salt to taste
Cooking Directions:
In a large pan, begin heating the water to boil. While waiting for the water, begin browning the onions, with the oil, in a sauce pan. Brown the onions until they are dark brown, but be careful not to burn them. Keep stirring the onions so they don't stick to the pan and if necessary, add a little more oil as needed (don't make them too oily, but don't make them too dry, either). Browning the onions usually takes about an hour.
While browning and stirring the onions, keep an eye on the water. When it begins to boil, add the lentils. Boil them for about 10 minutes. They will start to absorb the water. After about 10 minutes, throw in the cracked wheat with the lentils. There should still be some water left for the wheat to absorb. If not, add just a little bit more. Let that boil for another 15 minutes or until the lentils and the wheat are both tender.
When the onions are browned and the lentils and wheat are tender, pour the onions (oil and all) into the pan with the lentils and wheat. Mix well. If desired, add salt and pepper to taste.