Your Mujadara Recipe
Last night I made mujadara (mujaddara, imjadara, mujadra, mdardarah) for the first time using a recipe from a blogger who says she got it from the deli man at Kalustyan's. The recipe is like this:
3 cups lentils
1 cup bulgur
recipe from http://habeasbrulee.com/2006/07/24/mu...
I made mine with green lentils. I think I needed to use more than the five medium onions I had on hand; but aside from that, the dish was delicious, easy and inexpensive, and we have TONS of leftovers.
So now that I've made a very basic mujadara, I'm ready to start experimenting with variations.
What's your favorite mujadara recipe?
Thanks for these suggestions! Making it with rice instead of bulgur is definitely next on my list of things to try. When it's mostly done, maybe I'll split it up into a few different pots and try adding some different spices to each, making sure to try both allspice and cumin.
Both a Jordanian and a Lebanese gave me recipes, both of which call for two parts white rice to one part brown lentils. One uses allspice, one uses cumin (I prefer the former.) Top with the caramelized onions, and serve hot or room-temp with salads and yogurt. The dish is traditional amongst Middle Eastern Christians during Lent.
My basic recipe is 1 cup rice to 1/2 cup brown lentils.
Prior to cooking the lentils and rice I caramelize a boat load of onions. These cook down a lot and are so tasty that you need to make a lot. I cook them to the point where they begin to darken beyond a chestnut brown and when cooled are like eating candied onions
The lentils are cooked in salted water. I use about the right amount of water that I would cook the rice in. When just about done add the rice, some of the oil used to cook the onions and finish cooking.
When done turn out onto a large platter and top with caramelized onions. Another topping which is common is a sauce made from yogurt, diced cucumbers and mint.