Quickie Supper: Mujaddara
One 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.Add a Comment
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