By Kitty Greenwald

The Chef: Michael Rafidi

His restaurants: Albi, Yellow (two locations) and La' Shukran, all in Washington, D.C.

What he's known for: Bringing the flavors of his Palestinian heritage to the D.C. dining scene. Playing with smoke, spices and charcoal to create dishes that marry mid-Atlantic bounty with a Middle Eastern palate.

Michael Rafidi's final Slow Food Fast recipe is a delicious version of mujadara, a comforting blend of lentils, rice and toasted pasta that was a staple of his Palestinian-American childhood.

The foundation of melted butter and cinnamon-accented baharat seasoning creates layers of flavor, and a caramelized-onion topping lends the dish slow-cooked depth.

Take care when combining the rice, lentils and pasta: The mix should be loose and textured, not mushy. "Fluff [it] together and use a light hand, " cautions Rafidi.

A seasonal salad and dollops of spiced yogurt round out plates. While herb-flecked tomatoes and cucumbers are a classic combination, Rafidi often swaps in roasted squash, pumpkin or whatever else beckons at the market once fall's chill sets in. You should do the same.

(END) Dow Jones Newswires

November 28, 2025 12:00 ET (17:00 GMT)

Copyright (c) 2025 Dow Jones & Company, Inc.