Sitti Ibtihaj’s Msalwa’a

A Palestinian lentil and rice dish from my Sitti’s kitchen

This is one of the recipes my grandmother sent me in a voice note, no measurements, no written steps, just the way she’s always cooked. I wrote it down as fast as I could, and this is my best attempt at preserving it while I still can.

Ingredients

• 2 cups red lentils

• 1 medium onion, finely chopped

• 3–4 tablespoons olive oil

• ~4 cups water (more as needed)

• 1 cup rice (rinsed)

• 1–1½ teaspoons salt (to taste)

• 1 teaspoon cumin

• ½–1 teaspoon turmeric

For garnish:

• 1–2 onions, thinly sliced and fried until crispy

• Sumac

Instructions

1. Sauté the base
   In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened and lightly golden.

2. Add lentils + spices
   Add the red lentils, salt, cumin, and turmeric. Stir to coat everything in the oil and spices.

3. Add water + cook
   Pour in about 4 cups of water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the lentils begin to break down and the mixture starts to thicken.

4. Add rice
   Stir in the rinsed rice. Continue cooking on low heat, adding a bit more water if needed, until the rice is fully cooked and the mixture is soft, thick, and cohesive.

5. Rest + serve
   Spoon into bowls and let it sit for a few minutes to set slightly.

6. Garnish
   Top with crispy fried onions and a sprinkle of sumac.

Notes

• This dish is meant to be made by feel, adjust water and seasoning as needed.

• The texture should be soft and comforting, somewhere between a thick stew and a scoopable rice dish.

• For my video, I made a half batch, but this is the full version of the recipe.