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. You’ll also need some olive oil. 2 yellow onions, chopped into thin strands or half rings, 2 cups coconut yogurt (can use soy or almond milk yogurt, but may not need to add lemon juice). 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! It was my first time making it, but it complemented the flavors quite nicely! Rinse lentils, strain and place in a large pot with 5 cups of water. You can also subscribe without commenting. Mujadara is an arabic word that means “pockmarked.” Basically it’s made up of lentils, rice (or bulgur) and onions. So keep the heat on medium, and when they get golden brown, turn up the heat to high to get a nice crisp on the onions. Your email address will not be published. The lentils and rice can be pretty bland on their own. Thank you! When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. If you think it’s too much onions, just think that some of my relatives actually double the onions!! Each will take about 10-15 minutes, so it’s definitely a labor of love! You can also use bulgur or cracked wheat in place of rice. More is more . I literally learned to cook 2 weeks after I got married over the phone with my mom. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Lentil and Burgul cooked and garnished with crunchy onion. Peel and cut the onions into wedges. It should be pretty easy to find them at most grocery stores, especially health food stores, like Whole Foods or Sprouts. Meanwhile, add the walnuts, pomegranate molasses, olive oil, garlic, lemon juice, cumin, salt, red pepper flakes, and pita chips to a food processor. It’s one of those recipes where the dish is greater than the sum of its parts. You want the lentils to stay in tact and whole in this mujadara (mudardara) recipe. Will make again. Traditionally, many Syrians used to have it in big gatherings especially in public hammams (baths). It’s a wonderful vegan dish and served on its own as an entree. I’m so glad to hear that you loved the recipe. You can pretty much use any type of rice you want. Add 2 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. When you’re ready to eat, you can add as much of the crispy onions on top as you’d like. It’s a wonderful crunch that brings this comforting dish to life. 15 minutes into cooking time, add bulgur, salt, cumin if you like, and 1 tbsp olive oil. It really complements the flavor! Finally, add the rice on top of the lentils, and cook them together with water. You want the chopped onions to get a deep golden brown color, and that’s where all the flavor comes in! Mujadara is a very old vegetarian dish. Simplicity at its best! And that’s all in how those three items are cooked! Finally, you’ll mix the chopped onions with the lentils and rice mixture, season with cumin and mix it all together. Mujadara is usually served with pickles (especially turnip pickle) and cucumber yogurt salad. Great recipe and turns out good every time. Thank you!! Remove half of them when they turn yellow and leave the rest on a medium heat until they turn brown and crunchy (note that you need a lot of olive oil to get a good crunch). It’s often referred to as peasant food because of how inexpensive and simple it is to make. Pulse several times to combine. Boil for 20-30 minutes until done (but firm). I love seeing all your recipe recreation! 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. This authentic mujadara recipe is one of my favorites that I learned from my parents. Serve the caramelized onions on top of mujadara with yogurt and mint, if desired. And when I’m in a hurry and just cooking for the kids, I leave out the caramelized onions toppings. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories! Rinse lentils, strain and place in a large pot with 5 cups of water. Prepare yogurt by mixing coconut yogurt, lemon juice, salt, garlic, mint, and water, until smooth. It’s made with only three ingredients essentially, but it’s amazing how those ingredients come together so beautifully! The crispy onions on top really take the dish to the next level! Your email address will not be published. Remove the pot from the heat. 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 only need three ingredients to make this simple vegan, protein-rich meal. Make sure not to use red lentils though because they often get very soft and mushy when cooked. Mujadara is a very old vegetarian dish. I made this recipe was delicious and pretty simple. Then we ate the mixture wrapped in some nice fresh romaine leaves and it was really wonderful! Notify me of followup comments via e-mail. Wash the lentil and cover it with water in a pot. Most of the liquid should be absorbed. Traditionally, many Syrians used to have it in big gatherings especially in public hammams (baths). Lentil and burgul cooked and garnished with crunchy onion. Serve in a platter and garnish with the brown crunchy onion. Looks so good I remember my mom Katreen used to make it for us as kids, we loved it. And they say lentils cooked with the rice look like pockmarks (pimples). Now it’s my turn to make it for my kids, I’m sure they will love it also. And there are countless variations of the recipe, but this is one I learned from my Lebanese parents. You’ll need a lot of onions. Mujadara Makbousa Mujadara Makbousa/ Mujadara Makhboussa, a hearty, creamy and nutrient slow cooked mujadara that makes a sort of a thick porridge rather than a dry pilaf. Meanwhile, prepare crispy onions. Add lentils to a pot with water and bring to a boil. Fold in diced cucumber. I'm Yumna. * At 25 mins, check if the lentils are tender. I modified it a bit and cooked the rice and lentils in chicken broth to give it some additional flavor. Thanks so much for sharing! Remove red peppers one at a time and remove stem and seeds from each pepper and … When the mixture is wet (but not dry), cover and let on very low heat for 15 minutes. Your email address will not be published. Rinse the rice, then transfer to the pot of lentils and season with salt. Keep 3 cups of the cooking water. 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! After chopping onions, place in a saucepan with vegetable oil and 1 tbsp of olive oil. Check on it every 5-7 minutes and add a little water as needed. But those are pretty much basic Middle Eastern pantry items that I always have around. Required fields are marked *. My mom always makes a Lebanese style salad to go with it too. « Butternut Squash & Chickpea Panang Curry (Vegan, Gluten-Free), Wonderful Winter Veggie Bowls (Vegan, GF) ». Grab my 7-day Vegan Meal Plan, with over 15 unique, printable recipes, and a vegan grocery shopping list! So the onions is what really brings the dish together. Now I have hundreds of real good food recipes that will make you and your family feel oh-so good! In some regions mujadara is referred to as the dish made with lentils and bulgur, while mudardara is the one with lentils and rice. I recommend using 6 whole onions. Bring mixture to a boil, simmer and … Remove from the heat and season with salt and … Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 … That’s kind of a weird analogy for food. Leave it on a medium heat until most of water evaporates. If you’re using brown rice, you’ll need to extend the cooking time. We made as recipe indicated, although since we don’t do dairy we substituted our own home-made kind’ve ‘creama’ sauce from soaked sunflowers with water, lemon juice, sugar and a hint of salt. It uses basic pantry items, is ultra comforting and is a well-balanced nutritious meal! The dish is comprised of only three ingredients, but it’s pretty much a well balanced meal with protein and fiber (lentils), grains (rice) and vegetables (onions). I love this dish! Wow! Transfer on top of the lentils and rice mixture, add cumin and toss to combine. Simplicity at its best! Not too many ingredients and a lot of flavor my family enjoyed it. The prep for making authentic mujadara recipe starts with washing the rice and lentils and doing a lot of chopping. Very delicious, easy to follow directions, Great job! I would love to hear about your experience making it. 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. I prefer to use white rice (long grain or short grain), because it’s how it’s traditionally made. Traditionally, you’ll make the recipe with green or brown lentils. Once boiling, turn down the heat to medium-low and simmer, covered, for 25-35 minutes. Bring mixture to a boil, simmer and cook covered until the lentils are tender but not fully cooked, about 15 minutes. Mujadara is an inexpensive, delicious and nutritious recipe! Yay I’m so glad to hear that. This recipe needs long cooking time, because our goal is to cook the lentils and rice until they are superbly […] It’s also very common to serve this with some vegetables like radishes, or Middle Eastern salads like fattoush or tabbouleh. Wash and drain lentils and bulgur thoroughly. Please use #feelgoodfoodie and tag me @feelgoodfoodie on the photo via: I have made this a few times from different recipes and I have to say, this is by far the best yet. Makdous (Pickled stuffed eggplant in olive oil), Sayadieh (Fish With Spiced Rice And Caramelized Onions), 2 cups #2 or #3 Burgul (medium or coarse).

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