I know of no other meatless dish that can satisfy a meat eater’s appetite quite like Mujadarra.
I love beans. And lentils are of my top two favorite beans. I rank navy beans (the ones used in Baked Beans or Pork & Beans) and lentils as my two favorites. Lentils win only because they pack the most nutrients.
Mujadarra can be prepared a number of different ways, depending on where the cook is from. And I’ve tried them all! My preference is by far the one shown here in the video. I like the layers, the distinctness of the three main ingredients.
I cannot stress enough the importance of the onions and taking the time to prepare them correctly. The caramelization process deepens the flavor and brings out a meaty texture that brings out the best of the lentils.
I have tried this dish with a number of different kinds of lentils and my favorites by far are the French Puy /pwee/ lentils and the smaller black Beluga lentils.
And I hear mujadarra makes a great pita sandwich? I’ll have to give that a try!
Ingredients, for the Onions:
½c. extra virgin olive oil (no more, no less)
3# onions, halved pole-to-pole, sliced into long ribbons
¼ coarse salt, added with the onions (not shown in video)
Ingredients for the Lentils:
½ tsp. whole cumin
10 black peppercorns (or 1/2 tsp. coarse ground)
1-2 whole cloves (or 1/8 tsp. ground)
½” stick of cinnamon (or ¼ tsp. ground)
2 bay leaves
1½ c. French green lentils (nevermind the quantity I said in the video)
3-4 c. water (or more, as needed for desired consistency)
½ tsp. sea salt
Ingredients for the Rice:
2 tbs. butter
1 c. basmati rice
3 c. water
Ingredients for the Yoghurt Dip:
1 c. greek or dahi style yoghurt, full fat, unflavored
½ tsp. ground cinnamon
½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. paprika (spicy and/or smoked)
2 tbs. dried mint
juice from half a lemon (zest too if you like)
¼ tsp. fine sea salt
Let me know how yours came out!
If you happen to live in the Atlanta area, check out my other website to view my services. I’d love to cook for you!