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Mujaddara is a beloved Lebanese dish made from lentils and rice, often topped with caramelized onions. It holds cultural significance as a staple in Lebanese cuisine, enjoyed during family gatherings and celebrations. This nutritious meal is commonly eaten as a main course or served alongside salads and yogurt.
Rinse the lentils under cold water. In a large pot, bring 4 cups of water or vegetable broth to a boil. Add the lentils and cook for about 20 minutes, or until tender but not mushy. Drain and set aside.
In a separate pot, bring 1 cup of water to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
Heat olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring frequently, until the onions are deeply caramelized and golden brown (about 15-20 minutes). Remove half of the onions and set aside for garnish.
In the pot with the cooked lentils, add the cooked rice, cumin, coriander, allspice, cinnamon, salt, and black pepper. Stir to combine and heat through for about 5 minutes.
Transfer the Mujaddara to a serving dish and top with the reserved caramelized onions. Garnish with chopped fresh parsley or cilantro if desired.
Enjoy your meal!
Mujaddara is a traditional Lebanese dish consisting of lentils and rice, often garnished with caramelized onions.
Mujaddara originates from Lebanon and is a popular dish throughout the Middle East.
The key ingredients include brown or green lentils, rice, onions, and olive oil.
It takes about 50-60 minutes to prepare Mujaddara.
Mujaddara is often served with a side of yogurt, cucumber salad, or pickles.