I have not posted a new Arabic flavor recipe in quite some time!
Come to think of it, I have not posted anything here in the past couple of weeks and for that, I am deeply sorry and I promise it won’t happen again (in the near future at least!)

This month’s recipe comes from my hometown: Jenine in Palestine 🙂

Musalwaa or Mesalwaa is a vegetarian recipe that is a combination of lentils, rice, spices, and olive oil. Pure and simple. It is usually served with caramelized onions on top and a squeeze of lemon juice to add some bright freshness.
Musalwaa is usually made in the winter. On a cold rainy day, this is the very definition of comfort food. It is one of those recipes that stick to your ribs and keep you full and warm for hours.
Mesalwaa actually started out as a peasant dish. Something, warm and comforting using available cheap ingredients but don’t let the simplicity of this recipe fool you. The slow cooking transforms the simple ingredients and really allows them to shine.You just have to try it to know what I mean.

Mesalwaa

2 onions sliced into thin strips
One third cup olive oil
1.5 cups red lentils washed and drained
6 to 8 cups water
1 onion chopped
2 tablespoons olive oil
1/2 cup short grain rice
salt
2 teaspoon cumin
1 teaspoon allspice
Method:

1. Place 1/3 cup olive oil in a pan, add the onions and cook them until they become golden brown. Drain the onion strips, set aside, reserve the oil.
2. In a pot, add two tablespoons of olive oil and the chopped onion. Stir until the onions soften
3. Add water and lentils and cook over medium heat until the lentils are done (15-20 minutes)
4. Add the rice, cumin, allspice, salt and the reserved oil that we used to fry the onion
5. Continue to cook the rice while stirring till the rice is cooked through (this requires 15-20 minutes)
6. If the mixture thickens before the rice is done, add more water.
7. Serve deocrated with the caramelized onions

Notes

• Mesalwaa is usually eaten with some olives, pickles and pita bread
• You can make your mesalwaa as thick or as runny as you like. Some people prefer it in a soup like consistency while others prefer to be thick. It is totally up to you. The more water you add, the runnier the consistency becomes.

المسلوعة   هي من الأكلات الفلسطينية التراثية التي قاربت على الاختفاء، اشتهرت بها مدينه جنين و يعود تاريخ الوصفه الى حاجه المزارعين البسطاء لاستغلال الموارد المتوفرة لديهم لصنع أطباق لذيذة ومشبعة.

هو طبق شتوي بإمتياز بسيط في مكوناته وغني بفوائده فهو يعتمد على الأرز والعدس، ولذلك يعتبر وجبة مشبعة ومفيدة للكبار والصغار.