LevantineLevantine Mujaddara with Crispy Onions
Brown lentils and rice cooked together with cumin and the oil from slowly fried onion, then topped with a pile of crisp, dark onion. A Levantine pantry dish.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Lentils
17 minutesGentle simmerRinse the brown lentils, put them in a pot with the water and simmer for 15 minutes, until half cooked.
Success cueThe lentils are soft outside but firm in the center.
- 02
Frying the onion
25 minutesMedium heatMeanwhile, slice the onion thinly and fry it in the olive oil over medium heat for 20 to 25 minutes, stirring often, until deep brown and crisp.
Success cueDeep brown and crisp, not black.
Watch outLower the heat as the onion darkens; it burns quickly at the end.
- 03
Adding the rice
3 minutesLift half of the fried onion onto paper towels. Add the rice, cumin, salt, black pepper and 2 tablespoons of the onion oil to the lentils.
Success cueThe rice is mixed in evenly.
- 04
Cooking
22 minutesLow heatStir in the rest of the onion with its oil, cover and cook on low heat for 20 minutes, until the rice is tender and the water is absorbed.
Success cueNo water left at the bottom and tender rice.
- 05
Resting
10 minutesLeave it covered off the heat for 10 minutes, then fluff it and top with the reserved crisp onion.
Success cueSeparate grains and a crisp onion topping.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
The dark fried onion and its oil give mujaddara all its flavor, so take the onion further than you think.
- • Use brown lentils; red lentils turn to mush.
- • Keep the crisp onion aside until serving so it stays crunchy.
Common mistakes
- • Cooking the lentils fully before adding the rice, so they fall apart.
- • Taking the onion off while it is still pale.
Serving ideasServe warm or at room temperature with yogurt and a tomato and cucumber salad.
Potential allergens
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How is mujaddara different from koshari?
Mujaddara is only lentils, rice and fried onion; Egyptian koshari adds pasta, chickpeas and a spicy tomato sauce.
Can I use bulgur?
Yes. Coarse bulgur is common in Lebanon; use the same weight and cook it for 15 minutes.
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