The Musette: mujadara

Lentils, rice, olive oil, spices and onions – this Middle Eastern standard is the ultimate pantry recipe. It’s also the classic example of a dish that’s greater than the sum of its parts. There are literally dozens of recipes for mujadara out there – each country, possibly even each family, seems to have its own version. The one I like best is that served at our local Lebanese restaurant, who kindly gave me their recipe – result! It’s also quick and easy to make. A bit of stirring on the stove and then pop it into the oven and it’s ready in next to no time.

Ingredients (serves 4 hungry cyclists)

  • 2 medium-sized onions finely chopped
  • 2 tbsp extra-virgin olive oil (EVOO)
  • 1 tbsp ground cumin
  • 1 tbsp finely chopped fresh thyme leaves
  • 2 fat cloves of garlic, finely chopped
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 150g (3/4 cup) Puy lentils
  • 1ltr (4 cups) boiling filtered water
  • 325g (1 1/2 cups) long grain brown rice (soaked for an hour in 500 ml (2 cups) filtered water)
  • bunch finely chopped fresh flat-leaf parsley leaves or coriander (cilantro) leaves

Method

1. Preheat the oven to 190°C/170°C fan/gas mark 3 (375°F/350°F fan).

2. Toss the onions with the olive oil, cumin and thyme in a frying pan (skillet) and cook over a high heat until they turn golden brown, about 15 minutes.

3.Add the rinsed lentils, chopped garlic, salt and pepper and cook for a further couple of minutes.

3. Add the drained rice to the mix and turn into a casserole dish (dutch oven) before carefully adding the boiling water. Stir, pop on the lid and put it into the oven for around 25-30 minutes. It’s done when the lentils and rice are tender and there’s no liquid left.

4. Remove the dish from the oven. Taste and, if necessary, adjust the seasoning. Fluff with a fork, sprinkle with the parsley or coriander (cilantro), and serve warm or at room temperature.

5. If you’re so inclined, you can dress it with greek-style yogurt, Aleppo-style pepper, crispy shallots and additional olive oil.

20 thoughts on “The Musette: mujadara

  1. This is also one I will definitely try. I know this dish from Egyptian friends, but never made it myself yet. They also put these small noodles in that look like rice, the Greek call them Kritarakis. And some people did it with chickpeas instead of lentils. I think I prefer it with lentils though. Thanks for the reminder and the recipe, Sheree!

    Liked by 2 people

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