Mujadara recipes by Zaatar and Zaytoun - Lebanese Food Blog (2024)

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• 3large onionssliced into strips
• ½cupregular olive oil
• 1cuplentils
• 1cuprice
• 5cupscold water
• ¼teaspooncumin
• ¼teaspoon7 spice
• Approx 1 teaspoon salt

1. In a wide non stick pan, add the sliced onions and the olive oil. Turn the heat high for the first few minutes then reduce to the lowest setting and caramalise for 35-40 minutes, sautéing every few minutes so as not to burn on one side.

2. Wash the lentils and add to a pot along with the 5 cups of cold water

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3. Bring the lentils to the boil then reduce to medium heat while they cook

4. After 20 minutes of the lentils cooking, check one and if it is nearly done, add the washed cup of rice

5. Add the salt and spices, a quarter of the onions as well as any excess oil from the onions which should be nearly done by now.

6. Cover the rice with a lid and cook for another 20 minutes on low. Taste and adjust the salt as necessary.

7. Serve with salad or yoghurt.

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• 1cupbrown lentils
• ¼cupshort grain rice
• 1large onion
• 1teaspoonSalt (approx)
• ¼teaspoonblack pepper

1. Put the lentils in a pot with 5 cups of cold water and bring to the boil

2. Reduce the heat to medium and cook until done (approx 20 mins)

3. Add the rice and keep cooking on a low heat (approx half an hour) until the rice and lentils thicken to form a loose risotto texture

4. Add salt and pepper to lentils, taste and adjust

5. In a separate pan, caramalise the onion in some regular olive oil on low heat, then add to the lentil rice mix

6. Combine everything well and serve with salad and flatbreads

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• 4large onions
• ½cupregular olive oil
• 1cupsbrown lentils
• 1cupcoarse bulgur wheat
• 2teaspoonsaltapprox
• Boiled water
• 3 ½cupscold water
• Extra virgin olive oil

1. Chop the onions and add them to a pan with the olive oil, sprinkle with a little salt

2. Sauté on medium heat for at least 20 minutes until they turn dark brown (but not burnt!) The more you brown them the more savoury the flavour

3. Stand back and slowly add enough boiled water to just cover the onions (it will splutter!) and squish them down with the back of a wooden spoon

4. Add the salt and bring to the boil, cover and simmer on low heat for ten minutes

5. Add the lentils and the cold water, bring to the boil then reduce the heat to low and leave to cook for around another half hour until the lentils are cooked

6. Add the bulgur wheat and simmer for another 15 minutes.

7. When the bulgur wheat has soaked up most of the liquid, taste and adjust the salt as necessary, turn off the heat and add a dash of olive oil

8. Serve with a side salad or a helping of plain yoghurt