Rice and Lentils at Every Temperature

Published on Wednesday, October 6, 2010, by Sarah Perry / Edit Post

Mujadarrah, a Middle Eastern dish of rice, lentils, and caramelized onions, is satisfying at any temperature. "Oh, how I love the stuff on a really crappy winter day, when the house is all steamed up from the kitchen, and I'm tired and hungry," says Vetter. "I always eat mine hot, with harissa, and sometimes a smidge of sour cream. Talk about something being more than the sum of its parts." scubadoo97 likes it hot, "but I've been known to eat it straight from the fridge." junglekitte likes it at room temperature, on a sandwich from a deli—but finds it's still great refrigerated and eaten cold as leftovers. "I like it either way," says harrie. "I usually have it as a hot side or main, then have the leftovers as a cold lunch or cold side with lunch." Enjoy!

Discuss: Mjeddrah, Hot or Cold?

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  • now, I am hungry again : )

  • I almost hate to admit this, but I make this using Lipton Recipe Secrets Onion (dry onion soup mix), water, rice & lentils. I served it at an ethnic day at work, and a guy, whose wife is Lebanese, complimented me on it!

  • I almost hate to admit this, but I make this using Lipton Recipe Secrets Onion (dry onion soup mix), water, rice & lentils. I served it at an ethnic day at work, and a guy, whose wife is Lebanese, complimented me on it!

  • Crispy onions are exactly what I add and top with. Mujaderrah and salad es an excellent combination and one I use regularly. I serve the salad on the side as opposed to on top but eat them together.

  • I found this recipe over 40 years ago, written by Vance Bourjaily in the "Woman's Day Encyclopedia of Cooking." His family topped it with additional fried crispy onions and/or a simple salad (yes, the salad is right on top). The cold and crunchy salad contrasted with the hot and soft texture of the Mjeddrah. He called it "A Pot of Jacob's Guile." It was supposedly the "pottage" that Jacob sold to...+READ

    I found this recipe over 40 years ago, written by Vance Bourjaily in the "Woman's Day Encyclopedia of Cooking." His family topped it with additional fried crispy onions and/or a simple salad (yes, the salad is right on top). The cold and crunchy salad contrasted with the hot and soft texture of the Mjeddrah. He called it "A Pot of Jacob's Guile." It was supposedly the "pottage" that Jacob sold to his twin Esau in exchange for the legacy from his father, Isaac.-COLLAPSE

  • I have never had mujadarrah with pickles, as this recipe suggests, but I love it with a fried egg on top!

  • I have seen this dish mentioned before so thanks for posting the recipe. Love any kind of lentils. Tony's blog is fun to read!

  • For those of you wondering how to make this delicious sounding thing, the lovely Tony Tahan just posted a recipe.
    http://www.antoniotahhan.com/2010/10/01/mujaddara-my-first-post-from-aleppo/