Mujaddara

• 4 tablespoons of olive oil
• 5 large white onions (sliced in thin rings)
• ½ tablespoon

Heat the oil in a large non-stick pan on medium heat. Fry the onion rings for about 15 minutes, stirring regularly, until they caramelise and turn dark brown. Do not have the heat set too high because onions burn easily.

Line a plate with paper towel. Remove half of the caramelised onions from the pan and place them on the paper towel to drain off the excess oil.

Push the remain