mujaddara

Mujaddara is a traditional Middle Eastern dish made from cooked lentils and rice, typically topped with caramelized onions. It is common in the Levant and in Iraqi and Egyptian cuisines, where it is also known by spellings such as mejadra or mejedara.

The lentils are usually simmered until tender while the rice is cooked separately or together with spices. Thinly sliced onions are fried slowly in oil until deeply browned and sweet, then used as a topping or folded into the mixture. The dish is seasoned with cumin and coriander, with optional notes of cinnamon, allspice, or other regional spices. Salt is added to taste, and lemon juice or fresh herbs may be served on the side.

Variations exist across regions. Some cooks substitute bulgur for rice or prepare a version with onions stirred through the dish. It is commonly served with yogurt, a simple salad, or lemon wedges, and may be accompanied by tomato sauce or additional vegetables depending on local traditions.

Cultural and nutritional context: Mujaddara has a long-standing presence in Levantine and Mesopotamian kitchens as a hearty, economical, plant-based staple. It is valued for its combination of lentil protein and grain carbohydrates, and it is frequently prepared for family meals and everyday dining in many communities across the Middle East and diaspora.