with Caramelized Onions and Herbed Beet Salad
Mujaddara is a Lebanese staple, and has been a version of its current form since the thirteenth century. For a touch of lightness, we added chioggia, or “candy striped” beets, which can be sliced thinly with a mandoline if you have one. The method we use here to caramelize onions is a 2-step process. Halfway through the cooking add water to the skillet to deglaze the pan and soften the onions. Just keep an eye on the onions. When they are golden and soft, turn the heat up to get them crisp and delicious.
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