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TSQ75 Dec 3, 2007 12:49 PM

i know there's a variety of spellings on this one...but its my favorite cheapest comfort dish at the local Lebanese hole in the wall...

its essentially lentils and rice, with browned onions, and a nice savoury sweet flavor...this place serves it with chopped letuce, cucumber onion and lemony tahini on top, but i understand that just a variation...SO good tho.

any good recipes for this?

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  1. scubadoo97 RE: TSQ75 Dec 3, 2007 02:24 PM

    The biggest variation in the number of recipes you will see on line is the ratio of lentils to rice. We grew up with a basic ratio of 1 cup of rice to 1/2 cup of lentils.

    Slice a bunch of onions and caramelized them in oil on the stove until they are dark brown. They shrink up to nothing so a big bowl of sliced onions will result in a small bowl of caramelized onions.

    Bring 1/2 cup of lentils to boil in 2 cups of salted water. When lentils are almost cooked through add rice and simmer for 20 min. I like to add some of the oil from the onions to the rice. It has a wonderful sweet flavor. When done, fluff and serve with the caramelized onions. We also make a bowl of yogurt and diced cucumbers seasoned with lemon juice, S & P and dried mint as a topping. It's best to use a strained thick yogurt since the cucumbers will give off some water.

    1. sixelagogo RE: TSQ75 Dec 4, 2007 02:30 AM

      my mom's recipe for Mjudera (as hard to spell as it is to say) is pretty much like scuba's, though i always use long grain rice (uncle ben's - the only rice my mom will use, go figure) then add some of the carmelized onions back to the lentil/rice pot, and season with a little cumin and cayenne.

      5 Replies
      1. re: sixelagogo
        scubadoo97 RE: sixelagogo Dec 4, 2007 07:28 AM

        Funny, my grandmother's recipe calls for uncle ben's as well. She used converted rice in her rice meat mixtures for stuffed leaves and vegetables. I use long grain or usually jasmine rice since I buy this in 25lb bags.

        1. re: scubadoo97
          TSQ75 RE: scubadoo97 Dec 4, 2007 07:45 AM

          so, there are no seasonings in the rice/lentil mix?

          1. re: TSQ75
            scubadoo97 RE: TSQ75 Dec 4, 2007 08:54 AM

            Salt only when cooking the lentils and rice. Really has a lot of flavor as is. The caramelized onions add a ton of flavor as well.

          2. re: scubadoo97
            sixelagogo RE: scubadoo97 Dec 5, 2007 02:45 AM

            My grandma did too, which is why my mom does as well...(and ONLY uncle ben's converted rice, no other will do)..she uses it for her coosa, grapeleaves, and mjuddera.....it's funny to think that our grandma's were influenced by branding and advertising so many decades ago. I use basamati rice as a standin for Uncle Bens's in mjuderra but always uncle ben's for grapeleaves and coosa.

            1. re: sixelagogo
              scubadoo97 RE: sixelagogo Dec 5, 2007 05:23 AM

              Never in basic white rice, but I guess when dealing with large quantities of rice the uncle ben's helped assure a nice end product that would not get mushy. I hate the stuff. No taste

        2. ChefJune RE: TSQ75 Dec 4, 2007 08:14 AM

          My recipe is called Mjeddrah.... but it sounds like the same thing! Mine calls for a bit of Fino Sherry in the recipe. It peps it up quite a bit.

          2 Replies
          1. re: ChefJune
            TSQ75 RE: ChefJune Dec 4, 2007 08:51 AM

            fino sherry? is that a brand, or style?

            1. re: TSQ75
              zenright RE: TSQ75 Dec 4, 2007 10:44 AM

              Its a style.

          2. w
            Wahoowa RE: TSQ75 Dec 4, 2007 09:09 AM

            I have made this recipe several times and it has turned out great every time.


            3 Replies
            1. re: Wahoowa
              bear RE: Wahoowa Dec 4, 2007 11:13 AM

              The epicurious recipe sounds very good. I worked hard to try and duplicate the mujeddara (their spelling) at Cafe Barada in Cambridge, a wonderful little Lebanese restaurant, and came pretty close. I ended up doing something very close to this one. I keep the spicing pretty subtle, so I put in less cumin, cinnamon, and allspice, and add some salt and a reasonable amount of black pepper. So easy and so good. Such wonderful comfort food, and with the salad veggies with a little lemon dressing, some olives. grape leaves, and hummus, a veggie feast.

              Edited: just noticed the garlic. I put garlic (and lots of it) in just about anything, but found the mujeddara tasted more like the restaurant's without the garlic. The onion taste really comes through, and we liked the simple flavors better.

              1. re: bear
                TSQ75 RE: bear Dec 4, 2007 11:32 AM

                in just about any culture...for me, beans and rice=comfort...:)

                1. re: bear
                  mkayser RE: bear Dec 19, 2007 09:19 AM

                  Yay! I'm so glad I found this thread (through yahoo search)... I too love the cafe barada mujeddara, now I will try to make it with these recipe ideas as a starting point.

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