Moujaddra (vg) Recipe

Cook lentils

Place rinsed lentils in a medium saucepan and add 2 cups of the water or vegetable stock. Bring to a boil, then reduce to a simmer and cook, uncovered, until lentils are just tender but not falling apart, about 15–18 minutes. Drain any excess liquid if necessary and set aside. Reserve cooking liquid.

Cook rice with spices

While lentils are cooking, heat 2 tablespoons olive oil in a separate saucepan over medium heat. Add cumin and ground coriander and cook for 30 seconds until fragrant. Add rinsed rice and stir to coat in the oil and spices for 1 minute. Add the cooked lentils to the rice. Pour in the remaining water/stock (about 1 cup plus any reserved cooking liquid) and add salt, pepper and bay leaf if using. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer 15–18 minutes, until rice is tender and liquid is absorbed.

Rest and fluff

Remove from heat and let the pot sit, covered, for 8–10 minutes. Remove bay leaf, then fluff the moujaddra gently with a fork. Taste and adjust salt/pepper.

While rice and lentils cook, heat 3 tablespoons olive oil in a wide skillet over medium-low heat. Add the sliced onions and 1/2 teaspoon salt. Cook slowly, stirring occasionally, until onions soften and begin to brown, about 20–25 minutes. If you want a slightly sweeter, deeper caramelization, sprinkle 1/2 teaspoon sugar over onions after 10 minutes. Increase heat slightly if they are not browning, but stir frequently to prevent burning. When deeply golden and jammy, remove from heat and set aside.

Mix 1 tablespoon harissa paste with 1 teaspoon olive oil to loosen. Taste and adjust amount of harissa if you want more heat. Keep at room temperature until serving.

Grate the cucumber and squeeze out excess moisture using a clean towel or paper towels. In a bowl, combine yogurt, drained cucumber, minced garlic, lemon juice, 1 teaspoon olive oil, chopped dill or mint, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth. Refrigerate until ready to serve so flavors meld.

In a small bowl, whisk together tahini, lemon juice, olive oil, 1 teaspoon water (add more if needed to reach a pourable consistency), salt and optional cumin. In a larger bowl, toss mixed greens (or parsley/tomato/cucumber mix) with cherry tomatoes and cucumber. Drizzle the tahini dressing over the salad just before serving and toss to coat.

Warm pita bread in a skillet, oven or toaster for a few minutes until pliable and lightly toasted. Spoon moujaddra onto a serving platter or individual plates. Top generously with caramelized onions. Drizzle harissa mixture over the top in a zigzag or thin lines. Add dollops of tzatziki alongside or atop the moujaddra. Serve tahini salad and warm pita on the side. Garnish with chopped parsley and offer lemon wedges to squeeze over the dish.