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1 cup lentils
1/2 cup burghul wheat, coarse
2 large onions, sliced
1/2 cup oil
4 cups water
1 1/2 tsp. salt
Pepper to taste

Rinse lentils well and drain. Put the water and lentils in a
saucepan. Cover and bring to boil then cook over low heat for 20
minutes. Rinse and drain the wheat. Add the wheat, salt and
pepper to the lentils and cook for 20 minutes longer. If necessary
add more water. Meanwhile, sauté the onion in oil until golden
brown. Set aside a 1/4 cup of the cooked onions, then add the
remaining onions and oil to the lentil mixture and stir. Let stand
10 minutes before serving. Put into a serving platter and garnish
with reserved onions. Serves: 4-5.

Note: Mujadara may be served hot or at room temperature. It is
sometimes accompanied with laban.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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