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In praise of mujadara/mujadarra/mujadarah!


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Home Cooking 47

In praise of mujadara/mujadarra/mujadarah!

TorontoJo | Nov 2, 2010 10:20 AM

The recent lentils thread prompted me to make a big batch of mujadara, which I love, but often forget to include in my general rotation. I know it's been covered a lot on this board, but I just wanted to chime in with how much I love this stuff and how versatile it is. With my double batch, I had it:

- as a main course, with some plain yogurt and a salad of cucumber/tomates/onions on the side
- as a side dish, with a grilled steak and roasted brussels sprouts
- as breakfast, mixed with leftover steak and fried up crisp in the cast iron skillet, topped with a fried egg (I gotta say, this may have been my favorite prep)
- as lunch, with sliced cucumbers and yogurt in a whole wheat wrap
- as another main course, with roasted curried cauliflower
- as a snack, standing in front of the fridge with a fork

Oh, and a big squirt of siracha mixed in with the rice is fantastic when I'm looking for some heat.

I cook my lentils and rice (brown rice this time) separately. I saute onions and cumin seeds in olive oil before tossing in the lentils and water (I've used broth in the past instead of water, but found it just as good made with water). Once the lentils and rice are ready, it all gets mixed together with the giant pan of caramelized onions I made, some salt, pepper, cinnamon and cumin powder. Easy, fast (except the onions) and so good.

How do you like to eat your mujadara?

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