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Mujadara (Lentil pilaf) Print
Written by Ghinwa Alameen   
Wednesday, 14 April 2010 00:29


Simplicity at its best! Lentil and burgul cooked and garnished with crunchy onion. Mujadara is a very old vegetarian dish. Traditionally, many Syrians used to have it in big gatherings especially in public hammams (baths).








  • 2 cups brown lentil
  • 2 cups #2 or #3 burgul (medium or coarse)
  • 2 onions
  • 3/4 cup olive oil
  • Salt and pepper to taste


  1. Wash the lentil and cover it with water in a pot. Boil for 20-30 minutes until done (but firm). Keep 3 cups of the cooking water.
  2. Peel and cut the onions into wedges. Start sauteing the onion in olive oil. Remove half of them when they turn yellow and leave the rest on a medium heat until they turn brown and crunchy (note that you need a lot of olive oil to get a good crunch).
  3. Meanwhile, wash the burgul and add it to the lentil and its water. Add around 1 teaspoon of salt, and little pepper and mix. Leave it on a medium heat until most of water evaporates. When the mixture is wet (but not dry), cover and let on very low heat for 15 minutes. Check on it every 5-7 minutes and add a little water as needed.
  4. When the burgul is done, add the reserved yellow onions and olive oil and mix well.
  5. Serve in a platter and garnish with the brown crunchy onion. Mujadara is usually served with pickles (especially turnip pickle) and cucumber yogurt salad.


Serves 4


Comments (11)
  • sam
    marhaba..really a classic..we make it the same but we drain the lentils,discard the cooking water and use fresh water, and cook as you described ,sometimes with rice ,sometimes burghul .I find you get a cleaner flavor as each ingredient stands out more and yet still addition the color of the dish and digestability is enhanced..lentil water is so brownish and heavy ..thank you again for your great site.. I have friends from Haleb who make it this way too and they are the ones who told me about cumin in the muhamarra
  • Anonymous
    I love love love this stuff. I increased the salt to 3 tsp (1 Tbsp) and cooked the yellowed onions and PART of the olive oil with the Mujadara at the same time as I added the bulgur. This just makes it a tad mushier and oh-so creamy :-D
  • Jack Hammer  - Pdf not optimised
    Pdf for this recipe is not optimised
  • Ghinwa
    Hi Jack,

    We're planning an upgrade soon to keep current with the latest web technologies and address some of the issues such as PDF and Print, reported by fans like you.
  • mary
    i love mujadara,easy to cook and its so yummy,i thought before so difficult to learn arabic food, so long before i learn how to cook specially syrian dish,my husband getting surprise when i prepared his food, thanks to you GHINWA for all your helping recipes,so hard for me coz im from philippines......very much appreciated:)
  • Ghinwa  - Thank you
    Thanks for the lovely words, Mary, Sam and Anonymous. Please visit the site often and keep the feedback coming.
  • Cristine  - Love, love, Love it!
    Hello Ghinwa,

    I really love it, since its my first time to do it,and it turns out good, i just follow ur instructions....Please update us more of your recipe's....We're always looking forward on that..

    You are simply the Best, indeed!
  • Ghinwa  - Re:
    Cristine, I am very happy that you tried the recipe and it turned out great! I will go back to posting new recipes once Syria is peaceful and free.
    Keep visiting the website and do not hesitate to let me know if you have any questions (Our Facebook page is a good place for asking questions, too). Thanks.
  • Fina Azouz  - Megadara

    SOUNDS absolutely DELISH

  • Anonymous
    any one knows harrak osbae is ot woith brown or red lentis
  • Ghinwa
    It is whole brown.
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Last Updated on Tuesday, 12 October 2010 21:29
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