VEGAN Palestinian Mujadara المجدرة Rice, Lentils, Onions

المجدرةRecipe Description

This dish is very popular in the Middle East – especially in Palestine and Lebanon. It is considered a ‘poor man’s dish’ because of the cheap ingredients. Among Arab-Christians, this dish is a staple during Lent when they fast from meat.

1 whole Medium Onion
1 cup Lentils
1 teaspoon Cumin
4 cups Water, Divided Use
1-½ cup Rice
4 whole Onions, Cut Into Rings About 1/4-inch Thick
1 Tablespoon Olive Oil
4 whole Tomatoes
3 Tablespoons Olive Oil
Salt and Pepper, to taste

Preparation Instructions
Dice onion and place in a pot (make sure it’s a pot that has a cover) with the lentils, cumin and 2 cups water. Place over medium high heat and bring to a boil, then lower heat and simmer for 15-20 minutes until lentils are soft.
Once lentils are soft, add the rice to the pot. Add enough water to just cover rice and lentils and about 1/4″ more. Stir once and then don’t stir again. Bring back to boil, then reduce heat, cover pot and simmer on low until all water has evaporated. This takes about 10-15 minutes just depending on your heat source and pot. I usually check by using a fork to part the rice a little and look into the bottom of the pot to see if there’s any water left.
Once water has evaporated, turn off heat and leave the cover on – let it sit for 15 minutes (the longer the better) or until ready to serve.
Fluff with a fork before serving. Mujadara is traditionally served with Carmelized Onions, Tomato Salad and Plain Yogurt, optional.
Carmelized Onions
4 onions cut into rings about 1/4″ thick
1 tablespoon olive oil
Put onions and olive oil in a thick bottomed skillet (I use a cast iron one) over high heat. Cover for first 5-10 minutes to sweat the onions – this makes them soft and makes the process faster. Once soft, uncover and let cook over medium/high heat stirring often until they are a dark golden brown.
Tomato Salad
3 medium tomatoes
3 tablespoons olive oil
salt and pepper
Dice tomatoes and toss in a bowl with olive oil and salt and pepper to taste.


عدس ، أرز ، بصل ، زيت زيتون ، بهارات ، ملح ، ماء و كمون .


نغسل العدس و نضعه بالماء على النار مع القليل من الملح لمدة ساعة (حسب نوع العدس). و من ثم نحضر الأرز و يضع فوق العدس مع مرقته و نضع الملح و القليل من الكمون و نخلطه مع بعضه البعض .

نغطي الطنجره حتى يتشرب الأرز مرقه العدس و يبقى على نار هادئة لمدة ربع ساعة .

لا ننسى البصل بعد أن يقطع ويقلى مع زيت الزيتون .

و من ثم يقدم الطبق مع وضع القليل من البصل فوق الأرز و العدس و يقدم مع اللبن و السلطه.

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