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    You are in: Home / Recipes / Mujadarra Recipe
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    Mujadarra

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    bluesagegirl's Note:

    This is a fantastic lentil dish. In my quest to find healthier food that my family liked and would actually eat, I decided to try this recipe. It was demonstrated on T.V. by Ali Sabbah from the Mazza Cafe, a Jewish restaurant, in Salt Lake City. My family just ate this up, even my picky five year old boy. I had to post it before I lost the recipe.

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    Ingredients:

    Serves: 4-8

    Yield:

    cups

    Units: US | Metric

    Seasonings mix

    Directions:

    1. 1
      Mix the seasoning ingredients together.(salt, cinnamon,black pepper, paprika, all-spice,cumin)Set aside.
    2. 2
      In a heavy pot, fry the onions on med-high heat, stirring occasionally, until golden brown. (Do not skip this step, it adds greatly to the flavor, you can however, cut out some of the olive oil, but I wouldn't cut out more than half.).
    3. 3
      Remove onions with a slotted spoon, and set them aside, leaving the oil in the pot.
    4. 4
      Reduce heat to medium, add the garlic and seasoning mixture. Stir for 2 minutes. Do not burn the garlic.
    5. 5
      Add the water and bring it to a boil, then add the lentils, stir gently and let simmer for 5 minutes.
    6. 6
      Add the rice, reduce the heat to low, cover and cook for 20 minutes.
    7. 7
      Remove from the heat let sit for five minutes,remove the lid and stir in the onions.
    8. 8
      Serve and enjoy!

    Ratings & Reviews:

    • on January 06, 2010

      55

      Wow, this is excellent; my DH and I really enjoyed the flavors. Great mix of spices. I did add 1 1/2 cups of frozen peas at the end for a bit of color. For two of us I halved the recipe and still had leftovers. I have a niece who is a strict Vegan and this will be perfect for her. It took about 45 minutes for the onions to caramelize, but well worth the time. Next time i make this I will halve the onion rounds, so they are easier to eat. Thank you bluesagegirl.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2009

      45

      A really nice and easy recipe, I used red lentils will try with green next time

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2009

      55

      After tasting the most awesome Mujadarra at Kalustyan's in Manhattan, I've been wanting to try making it at home for a while now. I finally got around to it today and very happy I did. I only had 1 cup of lentils (the brown variety) so I scaled down the recipe a bit. Last night I washed and soaked the lentils and 3/4 cup rice separately. Also, I couldn't bring myself to use 3/4 cup of oil to fry the onions, so I used a nonstick pan with 1 tsp butter and 1 tbsp oil. The onion wasn't crispy but it was caramelized with crispy edges and delicious. I needed just over 3 cups of water. Next time I might dice the onions so that they distribute more evenly and perhaps increase the ratio of rice to lentils. I served this with a spicy chicken curry. Thank you, bluesagegirl, for posting this wonderful recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Mujadarra

    Serving Size: 1 (272 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 837.5
     
    Calories from Fat 376
    44%
    Total Fat 41.8 g
    64%
    Saturated Fat 5.8 g
    29%
    Cholesterol 0.0 mg
    0%
    Sodium 889.9 mg
    37%
    Total Carbohydrate 93.6 g
    31%
    Dietary Fiber 24.8 g
    99%
    Sugars 6.4 g
    25%
    Protein 23.2 g
    46%

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