Thanks for sharing. The restaurant has since closed (really a shame) and I often wished I could find the former owners to beg for the mujadera recipe. I am Lebanese and didn’t like Mujadara as a kid. Happy Friday Everyone! They closed 10 years ago and I have been searching for a recipe ever since. The tip about using the regular oil for frying the onions was a lifesaver. (Didn’t measure as I should) Fried the onions then added them and rice to the half cooked beans. Whenever I visit my brother’s family, I make a batch for them and they love it…it brings back good memories! It seems the Lentil post , inspired you eh ? From Venezuela, thanks for the story and recipe. Hi Maureen, with regards to my comment ,which you so kindly replied, I just wanted to say that 1stly the reason for changing the water when lentils are al dente, is that as you know , the water turns brown and therefore by changing it before rice is added, there is less discolouration….. As for the addition of lemon juice at end , when all are cooked through, firstly, it helps the whole dish remain lovely and alive, so to speak, and the zing , helps lighten the lentils, so it’s not heavy on the stomach . 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This classic and beloved Lebanese Mujadara pilaf is made with lentils, caramelized onions, and rice or coarse bulgur. Yes, add the lentil water too! Love your cookbook and the blog and the great stories. Let me know how you like it if you do! This week we are using our beloved instant pot (3qt). The laban and cucumbers is perfect with mujadara, thanks for noting it! I do add spices to the Mujadara, such as, cinnamon, allspice, coriander, cumin and turmeric. Very innovative. For a little dryer texture and to ensure absolutely no mushiness, you can hold back on about 1/4 cup of the water overall. Caramelize the onions: Heat ¼ cup extra-virgin olive oil in a large skillet over medium. I really enjoyed reading how you too disliked Mujadara as a child. Thanks. Thanks for the post!! I made this today exactly as written and it is delicious! This is fantastic Roger. I love that idea. Place the onions on top of the mujadara on a serving platter or individual plates. I have experimented preparing mujadara with all kinds of grains as well – short-grain brown rice, wild rice, green wheat, quinoa, etc. How special, Jodi! Of course it’s important that the onions are sweet – wonderful when it’s Vidalia onion season. I was just wondering though, when adding the lentils to the onion and water mixture, should I add the water the lentils were cooked in too? Thanks. Most traditional Lebanese food takes a lot of time and preparation and I’m fairly lazy! How great to know that mujadara freezes well! Add the lentils to a pot filled with 5 cups of water, bring to a boil over medium heat, then reduce heat, cover, and let simmer for 20-25 minutes or until lentils are tender. Here’s my recipe: Thank you so much for this recipe! I am using coconut oil…it is carmalizing the onions nicely! I’ve perused many of your posted recipes and they are as close, if not exact, to the way my family has cooked these dishes. I have to do it! I haven’t tried this, so I’d love to know how it comes out for you! You are a great cook, experimenting like that!! Try the Mujadara Kit from Maureen Abood Market for excellent results! I am cooking for a person who follows the whole food based diet and is gluten-free? Lebanese Style Mujaddara Recipe is an Arabic version of Khichdi which is a medley of lentil and rice preparation topped up with sautéed onions. Great recipe, loved it used frieke instead of bulghur and added a touch of cinamon cumin and finished of with a drop of lemon juice. Always like the microwave when I can.

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