Mujaddara
A classic Middle Eastern comfort dish made with lentils, rice, and golden caramelized onions. Simple, hearty, and full of flavour.
Lentils
Cedar Brown Lentils 907G
Cedar Green Lentils Laird 907G
Cedar Small Eston Lentils 907G
Cedar Split Red Lentils 907G
Cedar Lentils 540ML
Oil and Salt
Cedar Extra Virgin Olive Oil 3L
Cedar Extra Virgin Olive Oil 500ML
Cedar Extra Virgin Olive Oil 850ML
Cleopatra Extra Virgin Olive Oil 1L
Cleopatra Extra Virgin Olive Oil 750ML
AlArd Extra Virgin Olive Oil 750ML
Cedar Sea Salt 750G
Rice or Bulgur
Cedar Brown Burgol #1 907G
Cedar Brown Burgol #2 907G
Cedar Brown Burgol #3 907G
Cedar Burgol #1 907G
Cedar Burgol #2 907G
Cedar Burgol #3 907G
Abu Kass Indian Basmati Sella Rice 10LB
Mahmood Rice Basmati 10 LB
Vegtebales
Beefsteak Tomato 1lb
Red Onion 1lb
White Onion 1lb
Yellow Onion 1lb
Directions
Step-by-step instructions
Cook lentils in boiling water for 15–20 minutes until tender but not mushy. Drain and set aside.
Heat olive oil in a pan and cook sliced onions over medium heat until deep golden and caramelized. Remove half for garnish.
Add cumin, salt, and pepper to the remaining onions.
Stir in cooked lentils and rice (or bulgur), then add water.
Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes until rice is fully cooked.
Fluff gently with a fork and top with the reserved caramelized onions.
Serve warm or at room temperature.
Cooking Tips
For best results, use fresh ingredients and don't rush the cooking process. Taste as you go and adjust seasonings to your preference.