Rinse lentils, strain and place in a large pot with 5 cups of water. Check on it every 5-7 minutes and add a little water as needed. When the burgul is done, add the reserved yellow onions and olive oil and mix well. Instead of white rice, you can use brown rice or bulgur/cracked wheat. Traditionally, many Syrians used to have it in big gatherings especially in public hammams (baths). You want the lentils to stay in tact and whole in this mujadara (mudardara) recipe. Remove the pot from the heat. My family and I are new to Lebanese/Middle Eastern food, but we are really appreciating all the delicious flavors from such simple wholesome ingredients! It’s basically just lentils, rice and onions. It’s one of those recipes where the dish is greater than the sum of its parts. In the same large pan used to cook the onions, heat the remaining olive oil on medium heat and fry the sliced onions until golden brown and caramelized, about 15 minutes. Your email address will not be published. Serve in a platter and garnish with the brown crunchy onion. Serve the caramelized onions on top of mujadara with yogurt and mint, if desired. It was my first time making it, but it complemented the flavors quite nicely! Now it’s my turn to make it for my kids, I’m sure they will love it also. Wash the lentil and cover it with water in a pot. Mujadara is a Middle Eastern lentils and rice recipe made w caramelized onions. I feel like maybe a little less liquid and a little more salt and it would be perfection! While the lentils and rice are cooking together, fry the chopped onions until their golden brown and fry the sliced onions until they’re crispy and caramelized. You can also subscribe without commenting. Wash and drain lentils and bulgur thoroughly. If there’s one meal that’s my fallback go-to dish in my kitchen, it’s this authentic mujadara recipe. Serve in a platter and garnish with the brown crunchy onion. * At 25 mins, check if the lentils are tender. Remove onions from oil and dry on a paper towel-lined plate. It uses basic pantry items, is ultra comforting and is a well-balanced nutritious meal! Your email address will not be published. Rinse the rice, then transfer to the pot of lentils and season with salt. The Syrian way often uses bulgur instead of rice, making it healthier as it has much fewer calories than rice with twice the fiber and almost 4 times the folate, which plays a vital role in DNA synthesis! Serves 4 And when I’m in a hurry and just cooking for the kids, I leave out the caramelized onions toppings. You can also use bulgur or cracked wheat in place of rice. Transfer on top of the lentils and rice mixture, add cumin and toss to combine. You only need three ingredients to make this simple vegan, protein-rich meal. When the mixture is wet (but not dry), cover and let on very low heat for 15 minutes. Traditionally in Lebanon we serve it with some whole milk yogurt or Greek Yogurt or even a cucumber yogurt sauce. Looks so good I remember my mom Katreen used to make it for us as kids, we loved it. Traditionally, many Syrians used to have it in big gatherings especially in public hammams (baths). If you’re using brown rice, you’ll need to extend the cooking time. Bring mixture to a boil, simmer and … Very delicious, easy to follow directions, Great job! Mujadara is usually served with pickles (especially turnip pickle) and cucumber yogurt salad. Required fields are marked *. Traditionally, you’ll make the recipe with green or brown lentils. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 20 minutes). I love that you make a simple salad to go with it! The crispy onions on top really take the dish to the next level! I made this recipe was delicious and pretty simple. Thank you!! Watch me show you how to make this delicious one-pot Mujadara in the recipe … Meanwhile, add the walnuts, pomegranate molasses, olive oil, garlic, lemon juice, cumin, salt, red pepper flakes, and pita chips to a food processor. In the last couple minutes of frying the onions, you can turn up the heat to high to get a crispy texture. Mujadara is an arabic word that means “pockmarked.” Basically it’s made up of lentils, rice (or bulgur) and onions. I couldn’t believe how filling and hearty it was also! You’ll also need some olive oil. 15 minutes into cooking time, add bulgur, salt, cumin if you like, and 1 tbsp olive oil. Yay I’m so glad to hear that. You want the sliced onions to get even darker and actually crispy. You can pretty much use any type of rice you want. I literally learned to cook 2 weeks after I got married over the phone with my mom. It really complements the flavor! Then you’ll slice the last onion and caramelize it to serve on top of the mujadara/mudardara. Then you’ll cook the lentils with water until they’re tender. Lentil and burgul cooked and garnished with crunchy onion. Start sauteing the onion in olive oil. www.pennilessparenting.com/2011/09/syrian-mujaddara-recipe-rice-and.html Log in. In some regions mujadara is referred to as the dish made with lentils and bulgur, while mudardara is the one with lentils and rice. When the burgul is done, add the reserved yellow onions and olive oil and mix well. Thank you for the simple recipe. Thank you for sharing this and all the other wonderful recipes here. It’s made with only three ingredients essentially, but it’s amazing how those ingredients come together so beautifully! Remove from the heat and season with salt and … It’s a wonderful crunch that brings this comforting dish to life. Leave it on a medium heat until most of water evaporates. I prefer to use white rice (long grain or short grain), because it’s how it’s traditionally made. Love that you served it with chicken and tzatziki sauce! Let me know in the comments below if you try it, and I would love to see your recreations on Instagram @zenandzaatar! I love seeing all your recipe recreation! Simplicity at its best! If you think it’s too much onions, just think that some of my relatives actually double the onions!! That’s kind of a weird analogy for food. The only thing I can add is we used to make a tomato and green onion salad with mint and plenty of lemon juice served along side of it, we would literally put a spoon full of mujadara and scoop up some salad at the same time, with a little pita bread, they really compliment each other. Notify me of followup comments via e-mail. Make sure not to use red lentils though because they often get very soft and mushy when cooked. Most of the liquid should be absorbed. It’s a wonderful vegan dish and served on its own as an entree. Tricks & recipes for magical holiday moments. Top the hot mujadara with the rest of the crispy onions and serve with a side of cool cucumber mint yogurt; enjoy. It’s also very common to serve this with some vegetables like radishes, or Middle Eastern salads like fattoush or tabbouleh. This recipe needs long cooking time, because our goal is to cook the lentils and rice until they are superbly […] And that’s all in how those three items are cooked! Wow! In Lebanon we have different variations of mujadara. Fry until browned and crispy, 10-15 minutes. And there are countless variations of the recipe, but this is one I learned from my Lebanese parents. Add 2 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. I’m so glad to hear that you loved the recipe. I recommend using 6 whole onions. Your email address will not be published. Fold in diced cucumber. Add around 1 teaspoon of salt, and little pepper and mix. Finally, add the rice on top of the lentils, and cook them together with water. I love this dish! ** Add half of the fried onions to the lentil and bulgur mixture, stirring to infuse flavors and combine. In a separate large pan, heat two tablespoons of olive oil on medium heat and fry the chopped onions until golden brown, about 10-15 minutes.

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