One of the most common vegetarian recipes in Lebanon, and in the Arab world, moujaddara or mjaddara is highly rich in proteins, carbs, iron and fibers. There are many variations in the recipe, according to the region and the type of lentils that is used.
Arab Christians traditionally prepare moujaddara on the first day of Lent but during the Lent season as well.
Moujaddara is served hot or cold, with a green salad or a bowl of laban (yogurt) on the side.
Total Servings: 5
Preparation time: 2 hours
1 cup of lentils (green or brown), sorted and rinsed
½ cup of white short grain rice
2 Tbsp. of coarse bulgur (cracked wheat)
2 medium onions, finely chopped
2 Tbsp. of olive oil
4 cups of water
Pepper and salt to taste
- In a sauce pan, add the lentils and water and place over medium-high heat. Bring to a boil, then reduce the heat to medium and keep cooking for 1 hour, or until the lentils are very tender and the water is reduced by two thirds.
- Meanwhile, heat the olive oil in a sauté pan and fry the onions until they become soft and transparent.
- When the lentils are done, add the rice, bulgur and onions (with their oil).
- Season with the spices and let simmer uncovered for 15-20 minutes.
- Stir regularly to avoid the moujaddara from burning.
- Poor into a plate while hot, and allow to cool. The moujaddara will thicken while cooling.