It is this authentic mujadara recipe, if there's any meal I go-to-dish in my kitchen. It is one of the recipes where the platter is larger than the total of its components. It's made mainly from only three ingredients, but it's incredible how beautiful these ingredients come together! And all of this is how the three products are cooked! Cheap, delicious and nutritious, Mujadara is a recipe!
What is mujadara
Mujadara is a pickmarked Arabic word. It consists essentially of lenses, rice and onions (or bulgur). And they suggest rice-cooked lens looks like pockets (pimples). This is a kind of strange food comparison. However, this is an old recipe and a very popular dish from the Middle East.
It is also called farm food because it is so cheap and easy to prepare. The recipe varies in countless ways, but this is one which I have learnt from my Lebanese parents. In some areas, mujadara is called lentil dish and bulgur dish, while lentils and rice are called mudardara dish.
What ingredients do you need
They are essentially just lentils, rice and oignons. Some olive oil will also be essential. However, these are pretty much the simple things I still have around Middle East panty.
Traditionally, a green or brown lens formula is made for you. The most supermarkets, particularly health food stores, like Whole Foods or Sprouts, should be easy to find. Do not use red lenses because sometimes when baked, they are very soft and mushy. In this mujadara (mudardara) recipe, you want the lenses to be tact and whole.
Any kind of rice you like can be used. You may need to extend the cooking time if you are using brown rice. I choose white rice to use because it's usually made (long grain or short grain). Bulgarian or crushed wheat may also be used instead of rice.
The lens and rice alone can be very bland. Therefore, the onions really put the platter together. A lot of onions are going to be needed. It's 6 whole onions I suggest. Most of them you're going to chop, fry and combine with rice and lens.
The last is then sliced and caramelized to be served over the mujadara/mudardara. Only imagine that any of my parents actually double the onions if you think this is too much of an onion.
How to make mujadara
To prepare a genuine mujeresadara, rice and lens must be washed and several cuts made. You will then cook the lenses with water until they are tender. until they are tender. Finally, add the rice and cook with water on top of the lens.
During the cooking of the rice and lentils, fry the chopped onions to golden brown and brush the sliced onions to crispy and caramelized finish. It takes each of them approximately 10-15 minutes, so it is a labour of love! And I leave the caramelized onions out when I rush and just cook for the kids.
You want to have a deep golden brown color in the chopped oignons and this is where all the flavor goes!
You want the sliced onions to get even darker and crispier. Keep the heat to low, and switch the heat to high when it's golden brown to make the onions sweet. The crooked oignons on the top take the food to the next level! This is a magnificent crunch that gives life to this reassuring dish.
Then combine chopped onions with the lentils and rices, season and mix together with cumin. You should add as many crispy onions as you want when you are ready to eat.
What to serve with mujadara
The dish contains only three ingredients, but is fairly balanced with protein and fiber (lentils), grains (rice) and vegetables (onions). It is a beautiful vegan dish that is eaten as an entry on its own. In Lebanon we traditionally serve with a whole milk yogurt, a Greek yogurt and even a cucumber sauce.
This is often often served with vegetables such as radishes or salads like fattoush or tabbouleh from the Middle East.
Tips for making mujadara
- Use the correct lens type. In the shop there are so many lens styles. With the most green and brown lenses I've tried the formula would fit well. Do not use red/orange lenses, however. Their structure will be softer and the femadara (mudardara) recipe will be mushy in consistency.
- Be careful when the lenses are cooking. Lens may differ depending on the type of lentils that you are using, as are many beans. See the product instructions and first cook al dente as they can cook with rice as well.
- Patient with onions preparation. Besides cooking rice and lentils, the onions are the most time-consuming. A lot of slicing and frying time are involved. However, to make the preparation simpler, you can use a food processor or other cutting equipment and you can have two cups that cook the two sorts of oignons at the same time.
- See the onions' color when they are frying. The oignons play such an important role in this dish, so reduce the heat below medium if they are browned too quickly and not evenly. You should scrub up the saucepan with a few drops of water when you see some people sticking to the bottom of the pot. You want a rich brown oignon, but you don't want to be burned.
One of my favorites I have learned from my parents is the genuine femadara recipe. It uses simple food, is extremely comfortable and is a healthy food! So if you're looking for new vegan recipes or you're recreating this Lebanese recipe, try it!
Do not forget to evaluate the recipe and leave me a comment below if you've tried this balanced, well-fooded Lebanese Mujadara recette or any other recettes of FeelGoodFoody. I'd love to hear from you about your experience. And if you took any shots of it, share it on Instagram with me so that I can repost my posts!
Mujadara is a lens and rice recipe from the Middle East, made from w caramel onions. This simple vegan, protein-rich meal needs three ingredients.
- Prep Time15 mins
- Cook Time55 mins
- Total Time1 hr 10 mins
- Course: Entree
- Cuisine: Middle Eastern
- Servings: 8 servings
- Calories: 312kcal
2.5 cups green or brown lentils 1 cup rice 1 teaspoon salt 4 tablespoons olive oil divided 6 onions 5 chopped, and 1 sliced 1 teaspoon ground cumin
- In a large pot with 5 cups of water rinse lenses, press and put. Cook and cook until the lentils are tender but not completely cooked for about 15 minutes. Bring the mixture to a boil. It is enough to consume much of the liquid.
- Rince the rice and move to the lens pot and salt to season. Add 2 cups of water, bring to boil, then cook until the rice is tender, about 18 minutes, and bring to a boil. Take the heat out of the pot. Allow the rice for 5 minutes to rest in the pot and absorb all fluid and steam without opening the door.
- Two tablespoons of olive oil heat in a separate big pot and brown the oignons until the colouration is golden brown.
- Two tablespoons of olive Öl in a separate large pot warm, fry the cut onions for around 10-15 minutes, until they are golden brown. Transfer over the lenses and the mixture of rice, and blend cumin and throw.
- Heat the remaining olive oil in a large pot over medium heat, and fry the sliced onions for approximately 15 minutes until they have been golden brown and caramellised. You should turn the heat up to high for a crispy texture in the last few minutes after frying onions.
- Using yogurt and mint, serve caramelized oignons on top of mujadara.
Storage: Store any remains in a jar that is airtight. In the refrigerator they last between 4-5 days.
Freezing Instructions: The mujeresadara can be freezed for up to three months. Take a microwave and cool down in the fridge for reheating.
Make advantage tips: The onions can be chopped until one day beforehand and the sliced onions can be caramelized beforehand to decrease the preparation period.
Sourcing: green lenses can be found on the markets in the Middle East, natural food shops, or even in big supermarkets, along with other ingredients from the Middle East.
Replacement: Follow the recipe as it is for best performance. Here are some popular alternatives, however, which would work well.
You should use brown lenses rather than green lenses.
You may use brown or bulgur/cracked wheat instead of white rice.
Nutrition data: Notice that an estimation based on an online nutrition calculator is supplied on the nutrition label. The ingredients you use can vary depending on.
Calories : 312kcal | Carbohydrates : 47g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 297mg | Potassium : 554mg | Fiber : 15g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 7.1mg | Calcium: 48mg | Iron: 3.9mg