Moujadara Recipe

Rinse and cook lentils

Rinse 1 cup dried lentils under cold water until the rinse runs clear. In a medium saucepan combine rinsed lentils and 2.5 cups water. Bring to a boil, then reduce to a gentle simmer and cook until lentils are tender but not falling apart, about 18–22 minutes. Drain any excess water and return to the pan to cool slightly.

Boil potato

While lentils cook, place the peeled cubed potato in a small pot, cover with water, bring to a boil, and cook until fork-tender, about 10–12 minutes. Drain and mash smooth.

Combine and mash

Transfer cooked lentils to a large bowl. Add the mashed potato (this improves binding and texture). Mash the lentils and potato together with a potato masher or fork until mostly smooth but still slightly textured — the mixture should hold together when pressed. If mixture seems loose, stir in 1/2 cup fine bulgur and let sit 10 minutes to hydrate; alternatively add 1–2 extra tablespoons flour as needed.

Season and bind

Add 1.5 tsp salt, 1 tsp ground cumin, 1/2 tsp ground coriander, and 1/2 tsp black pepper. Add 2 tablespoons all-purpose flour and mix thoroughly. Taste and adjust salt/spices. Chill the mixture in the refrigerator 20–30 minutes to firm up; chilled mixture forms balls much better.

Slice and start onions

While lentils chill, thinly slice 3 large yellow onions. Heat 4 tablespoons oil in a wide sauté pan over medium heat until shimmering. Add the sliced onions and a pinch of salt.

Caramelize onions

Cook onions, stirring every few minutes, lowering heat if they brown too quickly. After 20–30 minutes the onions should be deeply golden and sweet. If desired, sprinkle 1/2 tsp sugar about halfway through to encourage browning. Once caramelized, stir in 1 tablespoon lemon juice to brighten and set aside to cool. Reserve about 1/3 cup of the caramelized onions to fold into the lentil mixture (optional) and keep the remainder for garnish.

Fold reserved onions

If you reserved onions to fold in, allow them to cool slightly, chop if necessary, and gently mix the 1/3 cup into the chilled lentil mixture so there are pockets of sweet onion in the balls. If you prefer a plain lentil interior, skip this step and use all onions as garnish.

Prepare coating station

Set out three shallow bowls: one with 1/2 cup flour (seasoned with a pinch of salt), one with the beaten egg (if using), and one with 1 cup panko or fine breadcrumbs. If you prefer gluten-free or no-egg, use only flour or a cornstarch slurry and skip breadcrumbs.

Form balls

With slightly wet hands, take about a racquetball-sized portion (roughly 3–3.5 tablespoons or about 40–50 g) of the chilled lentil mixture and roll it firmly between your palms into a smooth ball. Repeat until all mixture is used. You should get about 12–14 balls depending on size. Press lightly to ensure they hold together; if they crack, return to fridge to firm up or add 1 additional tablespoon flour.

Dredge and coat

Lightly dust each ball in the seasoned flour, shake off excess, dip into the beaten egg (if using), then roll in breadcrumbs. For a lighter crust skip breadcrumbs and use only flour, or simply dust with flour and fry for a rustic exterior.

Heat oil

Pour vegetable oil into a deep pot or heavy skillet to a depth of about 2–2.5 inches (enough to half-submerge balls) and heat to 175°C (350°F). If you don't have a thermometer, test by dropping a small pinch of breadcrumb—if it sizzles and browns in ~20–30 seconds, oil is ready.

Fry balls

Fry the balls in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until deep golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Maintain oil temperature between batches, lowering heat slightly if they brown too quickly.

Keep warm

If frying in multiple batches, keep cooked balls warm in a single layer on a baking sheet in a 90–100°C (200–210°F) oven while you finish frying the rest.

Plate and garnish

Arrange the hot moujadara balls on a platter. Spoon the reserved caramelized onions over the top. Sprinkle with chopped parsley and serve with lemon wedges and yogurt or tahini sauce on the side for dipping.

Serving note

These are best eaten hot and crisp. Leftovers can be reheated in a 190°C (375°F) oven for 8–10 minutes to re-crisp; avoid microwaving which softens the crust.