Mujadara Cake Recipe

Cook Lentils and Rice

In a pot, combine black lentils and water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 25-30 minutes. Drain and set aside. In another pot, combine rice and 2 cups of water. Bring to a boil, then cover and simmer for 15 minutes until cooked. Fluff with a fork.

Caramelize Onions

In a pan, heat olive oil over medium heat. Add sliced onions and cook, stirring frequently, until golden brown and caramelized, about 15 minutes. Season with salt, cumin, and black pepper.

Mix Ingredients

In a large bowl, combine cooked lentils, rice, and caramelized onions. Mix well.

Form the Cake

Press the mixture into a greased cake pan or a round mold. Smooth the top with a spatula.

Bake

Preheat the oven to 375°F (190°C). Bake the lentil and rice cake for 30-35 minutes until golden and crispy on the edges.

Make Aioli

In a small bowl, combine mayonnaise, saffron, minced garlic, lemon juice, and salt. Mix until well combined. Set aside.

Prepare Pickle Brine

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil and stir until sugar and salt dissolve.

Pickle Vegetables

Place cucumber, radishes, and carrot in a jar. Pour the hot brine over the vegetables. Let cool to room temperature, then refrigerate for at least 1 hour before serving.

Serve

Slice the Mujadara cake and serve warm with saffron aioli and pickled vegetable salad on the side.