1000 Year Old Middle Eastern Comfort Food - Mujaddara

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa adds protein while bulgur is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

onions

🥗Healthier: shallots

💰Cheaper: leeks

Shallots provide a milder flavor, while leeks can be more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is healthier and can be made from scraps.

Wash and rinse the lentils thoroughly and let them drain.

Transfer into a pot with 1 liter of water and bring to a boil.

Bring to low heat and cook the lentils covered for 10 minutes until they are tender but not fully cooked.

Drain the lentils and set aside.

Roughly chop 1 onion and cook in a pan with 50 ml olive oil until golden brown.

Add the chili paste and stir, cooking until fragrant.

Add 1 liter of water, 2 tsp salt, stir to combine and bring to a boil.

Once boiling, add the lentils into the pot and cook for 5 minutes.

Add 1 cup bulgur, stir, bring to low heat and cover the lid.

Cook for 15 minutes until the liquid is absorbed.

Turn off the heat and let the pilaf rest, lid covered, to absorb all the liquid and steam.

Cut 1 onion into long slices and in a separate pan, heat up 50 ml olive oil on low heat.

Fry the sliced onions until golden brown and caramelized, about 15 minutes.

Add 2 tsp chili flakes, stir and turn off the heat.

Whisk ½ cup yogurt for garnish (optional).

Transfer and serve the mujaddara on a plate. Garnish with yogurt (optional) on top.

Garnish with the caramelized onions with spiced oil.

Optionally, garnish with fresh mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary