Mujaddara
Mujaddara, from above
VegVeganLevant

Mujaddara

Lentils, rice and crispy onions. A humble trio that became a legend.

60 minTime
16 gProtein each
mildSpice
The pockmarked dish2 chapters · 1 min read

Make it your way

Grandma's wayLebanese style with crispy onions.
The original
468kcalsame
16 gproteinsame
8 gfibresame
60minutessame

The original mujaddara.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Whole masoor (brown lentils)1¼ cups brown lentils
Rice¾ cup
Onion4 large, sliced
Olive oil⅓ cup
Cumin powder (ground cumin)1½ tsp
Saltto taste
Water4 cups

Method

4 steps
  1. 1Simmer the lentils in the water until half cooked.
  2. 2Fry the onions slowly in the olive oil until deep brown and crisp. Lift out half for topping.
  3. 3Add rice, cumin, salt and the remaining onions with their oil to the lentils. Cover and cook on low until done.
  4. 4Rest 5 minutes, then pile the crispy onions on top.
Serve it like this

Mound on a platter, cover with crispy onions and serve with yoghurt or salad and pickles.

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Make it a meal

What goes with Mujaddara: a bread or rice, a side, something to drink and something sweet.

Bread or rice Riz bi sha'iriyeh25 min
Bread or rice Methi thepla40 min
On the side Shirazi salad10 min
On the side Cacık10 min
On the side Fattoush25 min
To drink Jallab5 min
Something sweet Ma'amoul120 min
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