Mjadra Recipe

Cook lentils and rice

Combine the rinsed lentils, rinsed rice, and 2 cups water or vegetable broth in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Partially cover and cook until lentils are tender and rice is cooked, about 20–25 minutes. If liquid is absorbed before both are tender, add up to 1/4 cup additional water and continue cooking. Drain any excess liquid and return to the pot.

Seasoning the mixture: Stir in 1 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp ground cumin into the cooked lentils and rice while hot. Taste and adjust salt and pepper as needed. Keep covered and set aside while you prepare the onions.

Caramelize onions

Heat 3 tbs olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and 1/4 tsp salt. Cook slowly, stirring occasionally, until onions turn deep golden brown and are very soft, about 25–35 minutes. If onions begin to stick, add 1–2 tbs water to deglaze the pan.

Towards the last 5 minutes of cooking, sprinkle in 1 tsp brown sugar (if using) and 1/4 tsp ground cinnamon and 1/4 tsp ground allspice or coriander. Continue to cook until well caramelized and fragrant. Remove from heat and reserve about half of the onions to fold into the sandwich filling; keep the rest for topping.

Fold herbs and lemon: Stir the chopped parsley and optional mint into the warm lentil-and-rice mixture. Add 1 tbs lemon juice and mix thoroughly. Taste and adjust seasoning. This light herb addition brightens the mix and prevents it from being too heavy.

Combine filling

Fold the reserved caramelized onions (about half) into the lentil-and-rice-herb mixture so the filling is evenly flavored and slightly moist. If the filling feels dry, stir in 1–2 tbs plain yogurt or a drizzle of olive oil to bring it together.

Prepare breads: Warm or toast the flatbreads, pitas, or rolls briefly in a dry skillet or oven (180°C / 350°F for 5 minutes) and brush lightly with olive oil if desired.

Assemble sandwiches: Spread about 2 tbs plain yogurt or labneh on each bread piece (optional). Divide the mjadra filling evenly among 4 breads. Top each with the remaining caramelized onions and a sprinkle of sumac or Aleppo pepper if using. Add any extra herbs for garnish.

Serve: Serve warm or at room temperature. These sandwiches pair well with pickled vegetables or a simple salad.