Authentic Mujadara Recipe: A Flavorful Journey from Israel to Your Kitchen

Mujadara, also lovingly known as Mejadra, Mejaddra, or Mjaddara, is a timeless Middle Eastern culinary masterpiece. This humble yet incredibly satisfying dish hails from the heart of the Levant, celebrating the perfect harmony of fragrant rice, protein-rich lentils, and the sweet, savory crunch of deeply caramelized onions. More than just a meal, Mujadara is a tradition, a staple in many households across the Middle East, offering a wholesome, budget-friendly, and profoundly comforting experience with every bite. It’s a testament to how simple ingredients can create an unforgettable, flavorful, and hearty dish that nourishes both body and soul.

author’s note

A Taste of Israel, Reimagined for Your Table!

My recent trip to Israel was an absolute dream, a vibrant tapestry of culture, history, and, most importantly, incredible food. If you follow my journey on Instagram, you likely caught glimpses of the culinary adventures, especially our unforgettable cooking experience in Jaffa. There, I had the immense privilege of cooking with Doris, a gracious local Arab Christian woman who welcomed us into her home with open arms and a truly spectacular feast.

Doris’s table was laden with an array of traditional delights: creamy hummus, smoky baba ghanoush, freshly baked za’atar pita, tender roasted vegetables, zesty tabbouleh, and, of course, the star of the show for me – her incomparable Mujadara.

Among all the delicious dishes, Doris’s Mujadara captured my heart and taste buds the most. The delicate balance of sweet, deeply caramelized onions, the earthy richness of the lentils, and the perfectly tender, aromatic rice created a symphony of flavors and textures that was both comforting and exciting. It wasn’t just a dish; it was an experience, a snapshot of genuine hospitality and culinary tradition.

Inspired by that memorable meal, I returned home determined to recreate that authentic Israeli Mujadara experience. While Doris’s traditional recipe involved hours of slow-cooked perfection, I’ve streamlined it into a quick and easy 30-minute version, ensuring it retains all the profound flavors and comforting essence. This simplified Mujadara recipe is perfect for busy weeknights, yet special enough to evoke those beautiful memories of my time in Israel. It’s a dish that brings a piece of that rich culture straight to your kitchen, allowing you to savor the taste of the Middle East without spending hours over the stove.

What is Mujadara? A Dive into This Middle Eastern Staple

Mujadara, often hailed as the “poor man’s dish,” is anything but poor in flavor or nutritional value. It’s a classic Middle Eastern and Arab dish made from cooked lentils and rice, garnished with sautéed or caramelized onions. Its simplicity belies a deeply satisfying taste and texture profile, making it a beloved comfort food across the region. The beauty of Mujadara lies in its ability to transform humble ingredients into a complete, balanced, and incredibly flavorful meal. It’s naturally vegetarian and often vegan, making it a popular choice for those seeking plant-based options.

Across different cultures and regions, Mujadara goes by various names and spellings, each reflecting a unique linguistic nuance. You might encounter it as mujadarra, mujadarah, majadra, mejadra, moujadara, mudardara, or megadarra. Regardless of the spelling, the core concept remains the same: a harmonious blend of lentils, rice, and onions that speaks to centuries of culinary tradition. Some variations might include different spices, types of lentils or rice, or even other grains, but the essence of this hearty lentil and rice dish always shines through.

Key Ingredients for the Perfect Mujadara

Creating an exceptional Mujadara begins with selecting quality ingredients and understanding how each contributes to the final masterpiece. While the dish is simple, a thoughtful approach to its components elevates it from good to truly unforgettable. Here’s a detailed look at what you’ll need and some tips for variations:

How To Make This Easy Mujadara Recipe

This simplified Mujadara recipe condenses the traditional flavors into a quick, weeknight-friendly meal. Follow these steps for a perfectly comforting dish:

1. Sauté Aromatics & Rice: Begin by heating a generous amount of olive oil in a medium pot over medium heat. Add your ground cumin, coriander, garlic powder, and turmeric. Gently sauté these spices, stirring constantly for about 2-3 minutes, until their fragrant aromas fill your kitchen. This step is crucial for developing the deep, warm flavors of the dish. Next, add the uncooked basmati rice to the pot and continue to sauté for another minute, allowing the rice grains to lightly toast and absorb the infused oil.
2. Simmer Lentils & Rice: Pour in the water, along with your drained and rinsed canned lentils. Stir in the granulated sugar and season generously with salt and pepper to taste (I typically use about 1-1/4 teaspoons of salt and 1/4 teaspoon of pepper, but adjust to your preference). Bring the mixture to a boil, then immediately reduce the heat to medium-low. Cover the pot tightly with a lid and let it simmer for 10-14 minutes, or until most of the liquid has been absorbed by the rice and lentils. It’s okay if a small amount of liquid remains; it will be absorbed during the resting period.
3. Rest and Fluff: Once the cooking time is up, remove the pot from the heat, but *keep the lid on*. Allow the Mujadara to rest undisturbed for a full 10 minutes. This resting step is vital; it allows the rice to fully steam and prevents it from becoming mushy. Do not rush this part! After resting, gently remove the lid and fluff the rice and lentil mixture with a fork.
4. Finish & Serve: Stir in the finely chopped fresh parsley and green onions, mixing them throughout the pilaf. Taste and adjust seasonings if necessary, adding more salt, pepper, or a pinch of any other spice to your liking. Transfer the aromatic rice and lentils to a wide serving platter. Drizzle the remaining 1 tablespoon of olive oil over the top for extra richness and shine. For a burst of bright flavor, squeeze some fresh lemon juice over the dish just before serving. Finally, generously top with crispy caramelized onions and enjoy warm. A dollop of creamy yogurt makes an excellent accompaniment!

Pro Tips for Perfect Mujadara: Wisdom from Doris

During my incredible cooking session with Doris in Jaffa, I absorbed invaluable insights into making truly authentic and delicious Mujadara. Here are her essential tips that will elevate your dish:

• Generous Fresh Herbs: Don’t skimp on the fresh herbs! Doris emphasized adding plenty of finely chopped fresh parsley and green onions (scallions) right before serving. These not only add a beautiful pop of color but also contribute a vibrant, fresh counterpoint to the warm, earthy flavors of the rice and lentils.
• A Bright Finish with Lemon: A simple squeeze of fresh lemon juice over the entire dish at the very end is a game-changer. The acidity of the lemon cuts through the richness and brightens all the flavors, making the Mujadara taste even more dynamic and refreshing. It’s a small touch that makes a big difference.
• Crispy Onions, Always Separate: To maintain their irresistible crunch, it’s best to keep the caramelized onions separate until just before serving. This prevents them from becoming soggy when mixed with the moist rice and lentils, ensuring that delightful sweet-savory texture contrast in every bite.
• The Importance of Resting: Patience is a virtue, especially in cooking. Doris stressed the importance of letting the dish rest for at least 10 minutes (covered) after cooking. This crucial step allows the rice to finish absorbing any remaining liquid and steam, resulting in perfectly fluffy grains rather than a mushy texture.
• Quality Olive Oil: Use a good quality extra virgin olive oil. It’s not just for cooking; a final drizzle over the warm Mujadara adds a rich, authentic flavor that is characteristic of Middle Eastern cuisine.

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5 from 1 vote

Mujadara Recipe

By
Chelsea Lords

This Easy Mujadara Recipe (also known as Mejadra) is a popular, comforting Middle Eastern dish of spiced rice, hearty lentils, and sweet caramelized onions. The rich flavors and satisfying textures make it a perfect vegetarian main course or a delightful side dish, often served with cool yogurt or a fresh, vibrant salad.

Prep Time:
15 minutes minutes

Cook Time:
15 minutes minutes

Total Time:
30 minutes minutes

Servings:
4 as a side

Video Overview

Equipment

• Medium pot with a tight-fitting lid

Ingredients

• 3 tablespoons olive oil divided
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons ground coriander
• 1 teaspoon garlic powder
• 1/2 teaspoon ground turmeric
• 1 cup basmati rice uncooked, see note 1
• 1-1/3 cup water
• 2 (15-ounce) cans brown or green lentils drained and rinsed
• 1 teaspoon granulated sugar
• Salt and freshly ground black pepper to taste
• 1/2 cup fresh flat-leaf parsley finely chopped, about 1/2 bunch
• 1/2 cup finely chopped green onions about 1 bunch
• Crispy fried onions for serving
• Serving suggestions optional, see note 2 (e.g., lemon wedges, yogurt, Israeli salad)

Instructions

• Heat 2 tablespoons of olive oil in a medium-sized pot over medium heat. Add the ground cumin, ground coriander, garlic powder, and ground turmeric. Sauté the spices for about 2–3 minutes, stirring continuously, until they release their aromatic fragrance. Be careful not to burn them. Then, add the uncooked basmati rice to the pot and continue to sauté for another minute, ensuring the rice is coated in the fragrant oil and lightly toasted.
• Pour in the water, followed by the drained and rinsed canned lentils. Add the granulated sugar, along with salt and pepper to taste (I recommend starting with 1-1/4 teaspoons of salt and 1/4 teaspoon of pepper). Bring the mixture to a rapid boil. Once boiling, reduce the heat to medium-low, cover the pot tightly with a lid, and let it simmer for 10–14 minutes, or until most of the liquid has been absorbed. Don’t worry if a small amount of liquid still remains; it will be fully absorbed during the resting period. Crucially, keep the lid on, remove the pot from the heat, and let it stand undisturbed for 10 minutes. This resting step is essential for perfectly cooked, fluffy rice and is not to be rushed.
• After the 10-minute resting period, remove the lid and gently fluff the rice and lentil mixture with a fork. Stir in the finely chopped fresh parsley and green onions, distributing them evenly throughout the dish. Taste the Mujadara and adjust seasonings if needed, adding more salt, pepper, or spices according to your preference. Transfer the fragrant rice and lentils to a wide serving platter. Drizzle the remaining 1 tablespoon of olive oil over the top for an extra touch of flavor and sheen. For a bright, zesty finish, squeeze some fresh lemon juice over the entire dish if desired. Finally, garnish generously with the crispy fried onions and serve warm. This dish is also wonderful with a dollop of cool, creamy yogurt!

Recipe Notes

Note 1: Rice Choice: Basmati rice is highly recommended for this recipe as it consistently yields fluffy, separated grains. If you opt for a different long-grain white rice variety, you might need to slightly adjust the amount of water required. It’s also important not to rinse the rice before cooking for this particular recipe, as the starch helps create the desired texture and absorbs the flavors beautifully.

Note 2: Serving Suggestions: While Mujadara is delicious on its own, it truly shines when paired with certain accompaniments. Consider serving it with fresh lemon wedges for a bright, tangy counterpoint, a spoonful of plain yogurt or labneh for creamy coolness, or a crisp Israeli salad to add fresh vegetables and a zesty crunch.

Note 3: For a More Traditional Approach (Caramelized Onions from Scratch): If you have more time and wish to make a truly authentic Mujadara with homemade caramelized onions, here’s how: Slice 3 large yellow onions thinly. In a large skillet, heat ½ cup of olive oil over very low heat. Add the sliced onions and cook slowly for 50–60 minutes, stirring occasionally, until they are deeply golden brown and beautifully caramelized. This process takes patience but is incredibly rewarding. Remove the onions with a slotted spoon, salt them lightly, and set aside. Then, proceed with the recipe as directed, adding these homemade caramelized onions as a topping.

Note 4: Cooking Dried Lentils: If you prefer to use dried lentils instead of canned, soak them in water for at least an hour (or overnight) before cooking. Drain them thoroughly. In the same pan (after caramelizing onions, if doing so), add a bit more oil, then the soaked lentils, all the seasonings, salt, and enough water to cover them. Cook until the lentils are tender. Then, add the rice (a traditional ratio is less rice than lentils, e.g., 2 cups lentils to 1 cup rice), add just enough water to barely cover, then cover and cook until the rice is tender. Rest, fluff, and stir in fresh herbs as per the main recipe.

Storage Tips: To store Mujadara, it’s best to keep the pilaf (the rice and lentil mixture) separate from the crispy onions. Store them in individual airtight containers in the refrigerator for up to 3–4 days. For longer storage, the pilaf can be frozen in a freezer-safe container for up to 2–3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to restore its moisture and texture.

Nutrition Note: Please be aware that the provided nutrition information does not include the crispy fried onions used for topping.

Nutrition Information

Serving: 1serving |
Calories: 522kcal |
Carbohydrates: 83g |
Protein: 23g |
Fat: 12g |
Saturated Fat: 2g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 8g |
Sodium: 17mg |
Potassium: 929mg |
Fiber: 18g |
Sugar: 5g |
Vitamin A: 773IU |
Vitamin C: 16mg |
Calcium: 76mg |
Iron: 8mg

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary.

Exploring a More Authentic Mujadara Preparation

For those who wish to delve deeper into the traditional preparation methods and don’t mind investing a little extra time, here’s a guide to creating a Mujadara that’s even closer to Doris’s original, hours-long masterpiece. This approach emphasizes slow cooking and layering of flavors:

• Master the Caramelized Onions: The heart of truly authentic Mujadara lies in the slow, patient caramelization of onions. Begin by thinly slicing 3 large yellow onions. In a spacious, heavy-bottomed pan or Dutch oven, heat a generous ½ cup of good quality olive oil over very low heat. Add the sliced onions and cook them gently for an extended period of 50–60 minutes. Stir them occasionally to ensure even cooking and prevent burning. You’re looking for a deep, rich golden-brown color and a wonderfully sweet, tender texture. Once perfectly caramelized, remove them from the pan using a slotted spoon, salt them lightly, and set them aside. Preserve the infused olive oil in the pan – it’s liquid gold!
• Cook Dried Lentils & Rice Separately (or in stages): If you’re committed to the authentic experience, use dried brown or green lentils. Soak them in water for at least 1 hour (or even overnight) to tenderize them, then drain thoroughly. In the same pan with the onion-infused olive oil, add a bit more oil if needed, then add your soaked lentils. Cook them until they are tender. Next, add your choice of rice (a traditional ratio often uses half as much rice as lentils, e.g., 2 cups lentils to 1 cup rice). Add just enough water to barely cover the mixture. Bring to a simmer, then cover and cook until both the lentils and rice are tender and all the liquid is absorbed. After cooking, let the dish rest for 10 minutes (covered), then fluff with a fork and gently stir in fresh herbs like parsley and green onions.
• Layering for Best Flavor: In traditional preparations, some caramelized onions are often stirred into the rice and lentil mixture, while the majority are reserved for topping. This creates layers of flavor and texture that truly elevate the dish.

Whether you choose the quick weeknight version or embark on the journey of a more authentic preparation, this Mujadara recipe promises a taste of Middle Eastern comfort that’s both nourishing and deeply satisfying. Enjoy bringing a piece of Israeli culinary tradition into your home!