Moujadara Croquette Recipe

Rinse and cook lentils

Rinse 1 cup brown lentils under cold water until water runs clear. Place lentils in a medium saucepan with 3 cups water and 1/2 tsp salt. Bring to a boil, then reduce to a simmer. Cook uncovered for 18–22 minutes until lentils are tender but still hold shape. Drain any excess water and set aside to cool slightly.

Cook rice

Rinse 1 cup rice until water runs clear. Combine rice with 1.5 cups water and a pinch of salt in a small saucepan. Bring to a boil, reduce heat to low, cover and cook 12–15 minutes until water is absorbed and rice is tender. Remove from heat and fluff with a fork. Let cool slightly.

Mash and season base

In a large bowl, combine the warm lentils and rice. Lightly mash with a fork or potato masher until mixture is cohesive but still has some texture. Stir in 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin and 1/4 tsp ground coriander. Taste and adjust seasoning; the mixture should be savory and slightly spiced.

Caramelize onions

Heat 4 tbs olive oil in a large skillet over medium-low heat. Add 3 cups thinly sliced onions and a pinch of salt. Cook slowly, stirring every few minutes, for 25–35 minutes until onions are deeply golden and sweet. If onions are browning too quickly, lower the heat. Add 1/2 tsp sugar about halfway through if you want faster caramelization. Toward the end, stir in 1 tbs lemon juice to brighten the flavor. Remove roughly half the onions to reserve for folding into the base and set remaining onions aside for garnish.

Cool onions

Let the reserved caramelized onions cool slightly before combining with the lentil-rice mixture so they don't make it too wet.

Assemble mixture

To the mashed lentil and rice mixture add the reserved cooled caramelized onions, 1/2 cup flour, 1 large beaten egg, 1/4 cup chopped parsley, 2 tbs chopped mint (if using), 1/8 tsp cinnamon and 1/8 tsp allspice. Mix thoroughly until the mixture binds and holds shape when pressed. If the mixture is too wet, add up to 2 tbs more flour. If it's too dry and crumbly, add 1–2 tbs water or another beaten egg (note this will affect frying).

Chill

Cover the mixture and chill in the refrigerator for 30 minutes. Chilling helps the croquettes hold their shape while coating and frying.

Shape croquettes

Remove the mixture from the fridge. With slightly damp hands, shape portions into golf-ball-size rounds (about 1.5 inches / 3–4 cm) or into small patties. This recipe should yield about 18–22 croquettes depending on size.

Prepare coating stations

Set up three shallow dishes: 1) 1/2 cup flour for dusting, 2) 2 beaten eggs, 3) 1 cup breadcrumbs. Lightly dust each formed croquette in flour, dip into beaten eggs, then press into breadcrumbs until evenly coated. Place on a tray and repeat.

Heat oil

Pour about 1/2 to 1 inch oil into a heavy skillet (or heat 2 cups oil in a medium pot) and warm to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and become golden in ~30 seconds.

Fry croquettes

Work in batches so the oil temperature stays steady. Fry croquettes 3–4 minutes per side, turning as needed, until golden brown and crisp all over. Use a slotted spoon to transfer fried croquettes to a paper-towel-lined rack to drain. Sprinkle a little salt on them while hot.

Finish and keep warm

If frying multiple batches, keep finished croquettes warm in a 250°F (120°C) oven on a baking sheet while you finish the rest.

Quick yogurt-tahini sauce

Whisk together 1 cup plain yogurt, 2 tbs tahini, 1 tbs lemon juice and 1/4 tsp salt until smooth. Adjust consistency with a little water if too thick. Taste and adjust salt and lemon.

Plate and garnish

Arrange croquettes on a platter with the yogurt-tahini sauce for dipping or drizzle. Garnish with remaining caramelized onions and a sprinkle of sumac or toasted pine nuts if desired. Serve hot.