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Mjaddara (Lebanese Way)


For a long time, Mjaddara has been considered food for poor people because the ingredients are very cheap and easy to get. Lentils, onion, rice and some spices. However, nowadays  due to increased interest in healthy food containing proteins, iron, and vitamins we find Mjaddara being increasingly served at lunch or dinner parties. Did I mention that it is also one of our many Lebanese mezze dishes? Yes, it is. We can have it as a side dish, and even as a main dish. So here is the recipe I learned from my mother 🙂


2 cups of lentil of broad white lentils
1 medium onion, finely chopped
2 tablespoons Egyptian rice ( small grains)
1 teaspoon salt
1 teaspoon seven spices
1 teaspoon cumin
2 tablespoons olive oil


1. Boil the lentils in 2 litre of salted water, it will take about 30 minutes. Then drain it from water

2. In a pot heat the olive oil and fry the onion until light golden color

3.Wash the rice and add it to the onion with one cup of water, leave it ten minutes on a very low heat, until the rice is half cooked

4. In the meantime, put the cooked lentils in a food processor and puree them

5. Add the puree of lentils to the onion and rice, if you find the mixture is too thick, add a little water

6. Season with salt, seven spices and cumin, stirring always the lentils until the rice is well cooked

7. Pour the Mjaddara on a plate and leave until it is completely cold and set

8. Serve it with salad and pickles.

9. Sometimes I may boil excess lentils and after they are well cooked I’ll put the remaining in the freezer until I need them again.
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