Quickie Supper: Mujaddara

MujaddaraOne of the benefits of working in NYC (if you’re an unreasonable home cook) is the variety of ingredients available within a short walk from the office. One of my favorite places to go for supplies is Kalustyan’s, a spice shop unlike any other. Essentially, if you’re looking for anything spice related, you’ll find it there.

But what some don’t know is that there’s a little deli on the second floor of the shop. IMHO, this is one of the great unknown lunch spots in Manhattan. For a small bit of money, you get a Mediterranean feast. And one of most addicting treats sold here is mujaddara.

Mujaddara is a yummie lentil mush with tasty carmelized onions. Granted, it doesn’t sound (or look) like it’d be the lunch of dreams. But one taste makes you want to come back repeatedly for more.

What’s more, it’s incredibly easy to make. After doing a little bit of Googling, I found the Super Secret Recipe™ (along with a fellow mujaddara-lover’s story) here. It’s easy to remember:

  • 3 cups lentils
  • 1 cup bulgur wheat (usually found in the rice aisle of a supermarket)
  • 6 onions, chopped
  • extra-virgin olive oil and salt to taste

Dump the lentils and bulgur into a rice cooker, along with four cups of water. While the lentils and bulgur are cooking, sautée the onions with 1 Tbs. olive oil over medium heat until they’re brown and soft. Once everything is cooked, dump everything into a bowl, along the olive oil and the salt. Taste and serve, along with pita, lettuce, tomatoes, and tahini sauce (if you’re inclined).

The recipe makes plenty of lunchtime leftovers—and it’s not too bad for you too. I could live on this stuff and my daughter loves it. Win.

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  1. by BandFsfirstpregnancy

    On January 21, 2010 at 11:15 am

    I LOVE Mujaddara! However, this is how I make it (courtesy of my mom in law from Jordan… this receipe as I know it is actually Egyptian):

    1 onion
    Egyptian rice 2 cups (short grain rice)
    Lentils 1 cup
    Pine nuts

    1. Cook lentils first in water
    2. Carmelize onion in olive and veg oil
    When done with that, roast some pine nuts in the oil
    3. Drain lentils when expanded/ cooked through
    4. Add 2 cups rice to pot with 3 cups water from lentils.
    5. Add cumun, salt, pepper, and nutmeg. Add juice from oil used to fry onion
    6. Cook until watery, then turn off heat and cover. Cook for 10 more min. Stir and serve with onions and pine nuts on top

    Also, many people like to add hot sauce to this :)

  2. by judy Goldberg

    On January 21, 2010 at 8:17 pm

    wow both of those sound amazing. I’ve had something very much like the 2nd version before…Yes to hot sauce!!!

  3. by Devin Muccia

    On January 19, 2012 at 8:33 pm

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