Mujaddara is a lentil and rice dish that has been eaten in the Middle East for over 1000 years. The first documented recipe is from the 13th century cookbook Kitab Al Tabikh. It utilises cheap ingredients to create a flavoursome nutritious meal, that is entirely vegan and so easy to love. When serving it, you top it with fried onions, and then add any number of toppings to give it even more flavour. We're making 3 toppings, a spicy Gazan Salad, an Arabic Salad, and a Yoghurt Cucumber Dip
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Makes 68 servings:

Fried Onions:
34 Large Onions
250g Olive Oil
Sprinkle of salt

Mujaddara:
275g lentils
200g rice
700ml room temp water
1.5 tsp salt
1 tsp black pepper
1 tsp cumin
2 handfuls of fried onions
2 Tbsp Onion infused Olive Oil

Arabic Salad:
2 persian cucmbers
2 tomatoes
34 spring onions
2 lemons
1 tsp vinegar
salt and pepper
olive oil

Gazan Salad (Salata Ghazaweya):
2 green chillies
2 large garlic cloves (3 small)
1 small tomato (diced)
2 tbsp lemon juice
1 tbsp olive oil
1 tsp salt
10g dill (5g of just leaves)

Cucumber Yoghurt Dip:
230g greek yoghurt
1 small cucumber (60g)
1 small garlic clove
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp dried mint
23 tbsp water (or until it reaches preferred consistency)