Best Mujadarra Recipes

MUJADARRA (LENTILS WITH RICE)

Mujadarra (Lentils with Rice) image

I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying it once I had a standing order to save me a plate every week. This is so healthy and delicious, and it's so simple to make. After she retired and closed her deli I had to search through several recipes and make my adjustments to get it to my liking. It has become a staple in my home.

Provided by Deena K Boyd

Categories 100+ Everyday Cooking Recipes Vegan

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

14 ounces dry brown lentils
2 carrots, grated
3 tablespoons olive oil
2 onions, thinly sliced
3 cloves garlic, crushed, or more to taste
2 tablespoons water, or more as needed
1 ½ teaspoons ground cumin
¼ teaspoon ground cayenne pepper
¼ teaspoon yellow curry powder
4 cups cooked brown rice, or as needed

Steps:

Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 57.2 g, Fat 6.6 g, Fiber 18 g, Protein 16 g, SaturatedFat 1 g, Sodium 22.5 mg, Sugar 3.4 g

MUJADARRA

Mujadarra image

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.

Provided by bluesagegirl

Categories Rice

Time 45m

Yield 6 cups, 4-8 serving(s)

Number Of Ingredients 12

Ingredients

3 large onions, sliced to thick 1/2 inch rounds
3/4 cup olive oil
1 1/2 cups lentils, washed and drained
1 cup long grain rice
3 garlic cloves, crushed
4 1/2 cups water
2 teaspoons kosher salt
1/2 teaspoon cinnamon
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon allspice
1/2 teaspoon ground cumin

Steps:

Mix the seasoning ingredients together.(salt, cinnamon,black pepper, paprika, all-spice,cumin)Set aside.
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.).
Remove onions with a slotted spoon, and set them aside, leaving the oil in the pot.
Reduce heat to medium, add the garlic and seasoning mixture. Stir for 2 minutes. Do not burn the garlic.
Add the water and bring it to a boil, then add the lentils, stir gently and let simmer for 5 minutes.
Add the rice, reduce the heat to low, cover and cook for 20 minutes.
Remove from the heat let sit for five minutes,remove the lid and stir in the onions.
Serve and enjoy!

MEDITERRANEAN MUJADARRA

Mediterranean Mujadarra image

Make and share this Mediterranean Mujadarra recipe from Food.com.

Provided by chef zermane dit ze

Categories Egyptian

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1 cup green lentil (or brown)
1 cup basmati rice
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4-1/2 teaspoon black pepper
3 teaspoons salt (to taste)
3 3/4 cups water
1 onion, chopped
7 -8 tablespoons olive oil

Steps:

Fry onion med heat in 3 T oil until soft and brown.
Add lentils, water and spices (not salt and pepper)and bring to boil and simmer covered 20 minutes or until tender.
Add salt and pepper and rice.
bring to boil and reduce to lowest simmer covered for 20 minutes.
Please note I use coffee mugs as my cups as I like big helpings.
Serve with slow fried slivered onions that are caramalised and eyptian tomato sauce ( can post if anyones interested) and olive oil drizzled over (makes huge difference) and jajik yogurt and cucumber salad.
Is really really delicious and have kids saying it is their favourite meal!

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