How to Make Mjaddra (Mujaddara) - A Healthy Lentils Dish

Learn how to make Mjaddra (aka Mujaddara, megadarra), one of the humblest and most classic yet tastiest and most nutritious dishes in the Levant. No wonder it is so popular!

Like all old recipes, Mjaddra comes with many variations; lentils and onions are both immutable components – and olive oil, of course! But then either burgul (aka bulgur) which is cracked wheat or rice are added - to differentiate, “Mdardra” is often the term when rice is used.
My recipe uses Burgul which boasts a higher nutritional value than rice. It is specific to South Lebanon where Mjaddra is still made the way it has been since time immemorial. It has been transmitted across generations, treasured beyond oblivion. Given its warm chestnut color, many refer to it as “Mjaddra Hamra” (red mjaddra). It had remained my grandmother’s undisputed favorite until her last days, and it is the dish my teenage daughter requested for her cooking initiation. It is one of my favorites too :)

What makes Mjadra so special is not only its high nutritional value, but also the way the lentils and Burgul become imbued with the sweet taste of slowly, carefully and richly browned onions – lots of them!!

Mjaddra is loaded with vitamins, minerals and dietary fiber. It goes perfectly well with vegetarian and vegan diets. Find the detailed recipe at the end.

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