Bahrain - Mujadara with Shatta (Lentils and Rice with Caramelized Onions and Middle Eastern Hot Sauce)

Let me just start, the smells in my kitchen?! Oh my goodness! And then the flavors after the first bite, it was quite a party!

With little transition, did you know that the Tree of Life (32 ft. tall mesquite tree) has been growing in the middle of the desert since 1583 and there's no evident source of water? Dive Bahrain is the world's only underwater theme park. And the country has the second lowest murder rate in the world - .07 intentional homicide cases for every 100,000 people. 

I listened to a little Bahraini music while I cooked this evening.

 

Mujadara (Lentils and Rice with Caramelized Onions)

4 medium cloves garlic, smashed and peeled (I used 2 teaspoons of minced garlic)

2 bay leaves (I used 1/2 teaspoon of thyme)

1 tablespoon ground cumin

1 3/4 teaspoons fine sea salt, divided

Ground black pepper

5 cups water

1 cup brown basmati rice, rinsed and drained (I used regular basmati rice, though brown is probably healthier)

1 cup brown or green lentils, picked over for debris, rinsed and drained

1/2 teaspoon turmeric powder

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/3 cup extra-virgin olive oil

3 medium-to-large yellow onions, halved and thinly sliced

1 tablespoon flour

1/2 cup chopped fresh cilantro or flat-leaf parsley, divided (I didn't use these)

Plain Greek yogurt (optional)

Spicy sauce, for serving: shatta recipe below

1. In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about a teaspoon of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.

2. Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 20 minutes. (Be sure it simmers versus boils. The water will evaporate before the next step and could burn to the bottom of the pan.)

3. Stir in the lentils and spices and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender about 10 to 15 minutes.

4. Meanwhile, mix the sliced onion with the flour and a pinch of salt in a large bowl.

5. Warm the olive oil in a large skillet over medium-high heat. When it's warm enough that a slice of onion sizzles on contact, cook the onions in two batches.

6. Stir the onions every 3 minutes to start, then more often once the onions at the edges of the pan start browning. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 minutes. In the meantime, line a large plate or cutting board with a couple of paper towels.

7. Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining 1/4 teaspoon salt over the onions. They'll crisp up as they cool.

8. When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.

9. Remove the lid, discard the bay leaves, add about 3/4 of the cilantro, reserving the rest for garnish, gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.

10. Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce on the size.

 

Shatta (Middle Eastern Hot Sauce)

1/4 cup loosely packed fresh parsley leaves

1/4 cup loosely packed fresh cilantro leaves

1/4 cup raw walnuts or pepitas

4 cloves garlic (2 teaspoons)

1 1/4 teaspoons fine sea salt (scale back to 1 teaspoon if using regular table salt)

1 teaspoon ground cumin

10 twists of freshly ground black pepper

1 teaspoon sherry vinegar (I used white wine vinegar)

8 ounces fresh jalapeno peppers (about 5 medium-to-large), sliced into chunks (I sued canned chile peppers)

1/3 cup extra-virgin olive oil

1. In a food processor, combine everything but the jalapenos and olive oil. Blend until the ingredients are finely chopped, pausing to scrape down the sides as necessary.

2. Add the jalapenos and pulse until the peppers are finely chopped, but not completely obliterated.

3. Stir the olive oil into the sauce by hand, and transfer to a bowl for serving. If the sauce is outrageously spicy at first, give it a 30-minute rest or longer- it usually mellows out a bit.

This sauce keeps well in the refrigerator, covered, for 1 to 2 weeks.

In Arabic....  لقد حصلت على شارتي! (laqad hasalt ealaa sharti - I earned my badge)!