Mujadra Recipe

Prepare the lentils

Rinse the lentils thoroughly under cold water. In a medium saucepan, add the lentils and 2 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain the lentils and set aside. They should be partially cooked but still firm.

Sauté aromatics and spices

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5–6 minutes until softened and golden. Add the minced garlic, cumin, coriander, cinnamon, allspice, salt, and black pepper. Stir and cook for 1–2 minutes until fragrant.

Cook the rice and lentils together

Add the partially cooked lentils, rice, and remaining 2 cups of water or broth to the pot. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the rice and lentils are tender and the liquid is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

Prepare the onions

Thinly slice the onions. If using flour, toss the sliced onions with flour and salt in a large bowl until lightly coated.

Fry the onions

Heat vegetable oil in a heavy skillet over medium-high heat. Once hot (about 350°F or 175°C), add the onions in batches and fry until golden brown and crispy, about 8–10 minutes per batch. Stir occasionally to ensure even browning. Remove with a slotted spoon and drain on paper towels.

Make the sauce

In a bowl, combine the Greek yogurt, grated cucumber (with excess water squeezed out), minced garlic, lemon juice, chopped dill (if using), salt, and pepper. Mix well. Chill in the refrigerator until ready to serve.

Serve the lentil and rice pilaf warm, topped generously with crispy onions. Spoon a dollop of cucumber yogurt sauce on the side or on top. Garnish with fresh herbs if desired.