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Middle EasternAuthentic Cuisine

Mujadara

Serves 4 to 6 Entree vegetarian

Mujadara

Mujadara is a time-honored dish from the Levantine region, cherished for its simplicity and heartiness. Traditionally enjoyed as a comforting meal on any day of the week, it embodies the essence of home cooking. Each family might have its own version, handed down through generations, with ingredients measured by feel and instinct rather than precise instructions. This recipe captures that familial tradition, offering a glimpse into the everyday kitchen of a Middle Eastern household.

The dish is a symphony of textures and flavors, with tender lentils and fluffy rice harmonizing under a canopy of caramelized onions. The cumin adds a warm, earthy note, while a generous drizzle of olive oil ties everything together. A spoonful of yogurt on the side brings a cooling contrast, completing a dish that's both satisfying and nourishing.

Ingredients

  • 300 gbrown lentils
  • 200 grice
  • 3onions — caramelized
  • 3 tbspolive oil
  • 1 tspcumin
  • yogurt — to serve
  • to tastefine sea salt

Method

  1. Rinse 300 g of brown lentils under cold water until the water runs clear. This removes excess starch and impurities. Set them aside to drain. Measure 200 g of rice and rinse it similarly, then let it drain as well. Peel and thinly slice 3 onions, setting them aside separately.
  2. In a large pot, heat 3 tbsp of olive oil over medium heat. Once the oil is shimmering, add the sliced onions. Cook them slowly, stirring occasionally, until they turn a deep golden brown and become caramelized. This should take about 15-20 minutes, and the onions should be soft and sweet, not burnt.
  3. Add the drained lentils to the pot with the onions. Stir in 1 tsp of cumin, allowing the spice to coat the lentils and onions evenly. Pour in enough water to cover the lentils by about 2 cm. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let the lentils simmer until they are tender but not mushy, which should take about 20-25 minutes. The lentils should hold their shape but be soft to the bite.
  4. Once the lentils are cooked, add the drained rice to the pot. Stir gently to combine the rice with the lentils and onions. Add more water if necessary to ensure the rice is submerged by about 1 cm. Increase the heat to bring the pot to a boil, then reduce it to low, cover, and let it cook until the rice is tender and has absorbed the water. This should take about 15 minutes. The rice should be fluffy and separate, not sticky.
  5. Remove the pot from the heat and let it sit, covered, for about 5 minutes to allow the flavors to meld and the steam to finish cooking the rice. Fluff the mixture with a fork, checking that the rice and lentils are evenly combined and the texture is cohesive.
  6. Taste the Mujadara and add fine sea salt to taste. Start with a small amount and adjust as needed, remembering that the dish should be savory but not overly salty. Serve the Mujadara warm, with a side of yogurt for a creamy contrast. This dish is perfect for sharing, embodying the spirit of Middle Eastern communal meals.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

This recipe is from Authentic Middle Eastern Cuisine by Yassine Sbiti — the Middle Eastern volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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