MUJADDARA RECIPE

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. Peel the beetroot & cut into small pieces.

3. Peel the turnip & cut into small slices for pickle

4. To prepare the turnip pickle, heat the vinegar in a pan & add sugar then beetroot slices (need one beetroot to make turnip into pink color).

5. Boil the beetroot for 5 minutes & remove the beetroot slices from the pan.

6. In the pink color vinegar, add turnip pieces & cook for 10 -15minutes or until turnip turns tender.

7. Remove from the flame.

8. Finely chop the onion.

9. To boil the lentil, add brown lentil in the pan then add water.

10. Cover and cook for 30 - 40 minutes or until lentils turn soft & cooked completely.

11. To prepare the rice, heat olive oil in the pan then add onion. Fry the onions for 5 - 10 minutes or until it turns golden brown color.

12. Add washed egyptian rice & stir well.

13. Add white pepper powder & salt. Saute well till all ingredients are combined well.

14. Add water & bring to boil. Add the cooked lentil & stir in.

15. Cook over medium heat till the water is absorbed under the surface of the mixture.

16. Finely slice the onion.

17. To fry the onions, heat the olive oil in the pan add onion slices & sprinkle the flour on the top.

18. Saute the onions for 5 - 10 minutes or until the onion turned golden color.

19. In a serving plate, place the mujaddara & sprinkle fried onions on top.