📝 About This Recipe
A sophisticated twist on the Levantine classic, this Mujadara replaces traditional rice with cracked green freekeh, an ancient grain harvested young and fire-roasted for a distinctively nutty, smoky profile. This dish is a masterclass in texture, combining tender earthy lentils with the chewy bite of freekeh and the silkiness of deeply caramelized 'frizzled' onions. It is a wholesome, protein-rich meal that captures the soul of Middle Eastern home cooking in a single, fragrant pot.
🥗 Ingredients
The Grains and Pulses
- 1 1/2 cups Cracked Freekeh (rinsed thoroughly and drained)
- 1 cup Brown or Green Lentils (sorted and rinsed; do not use red lentils)
- 4 cups Vegetable Stock or Water (plus more if needed)
- 2 pieces Bay Leaf (dried)
The Onions (The Heart of the Dish)
- 4 pieces Large Yellow Onions (thinly sliced into half-moons)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 teaspoon Sea Salt (to draw out moisture)
Spices and Aromatics
- 1 1/2 teaspoons Ground Cumin
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Allspice
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish and Serving
- 1 cup Greek Yogurt (full fat preferred)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Pine Nuts (toasted until golden)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Place the rinsed lentils in a medium saucepan with 3 cups of water and the bay leaves. Bring to a boil, then reduce heat and simmer for 15-17 minutes until the lentils are 'al dente'—tender but still holding their shape. Drain and set aside, discarding the bay leaves.
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2
While lentils cook, heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the sliced onions and a pinch of salt.
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3
Cook the onions, stirring frequently, for about 20-25 minutes. You want them to transition from translucent to a deep, dark mahogany brown. If they start to burn, add a teaspoon of water to deglaze the pan.
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4
Once the onions are deeply caramelized and some edges are crispy, use a slotted spoon to remove about half of them to a paper-towel-lined plate. These will be your crispy topping.
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5
To the remaining onions and oil in the pot, add the cumin, cinnamon, allspice, and black pepper. Stir for 1 minute until the spices are fragrant and blooming in the oil.
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6
Add the rinsed and drained freekeh to the pot. Stir well to coat every grain of freekeh in the spiced onion oil, toasting it for about 2-3 minutes.
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7
Add the par-cooked lentils to the pot along with 2 1/2 cups of vegetable stock (or water) and 1 teaspoon of salt. Stir to combine.
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8
Bring the mixture to a boil, then immediately turn the heat down to the lowest setting. Cover the pot with a tight-fitting lid.
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9
Simmer undisturbed for 20-25 minutes. The liquid should be fully absorbed and the freekeh should be tender with a pleasant chew.
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10
Remove the pot from the heat. Place a clean kitchen towel over the pot, then put the lid back on top. Let it sit for 10 minutes; the towel absorbs excess steam and ensures the grains stay distinct and fluffy.
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11
While the Mujadara rests, prepare the yogurt by stirring in a pinch of salt and a squeeze of lemon juice.
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12
Fluff the Mujadara gently with a fork. Taste and adjust seasoning with more salt or pepper if desired.
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13
Transfer to a large serving platter. Top generously with the reserved crispy onions, toasted pine nuts, and fresh parsley.
💡 Chef's Tips
Don't rush the onions; the deep brown color provides the primary flavor base for the entire dish. Always rinse freekeh well to remove any dust or debris from the roasting process. If using whole freekeh instead of cracked, increase the simmering time by 15-20 minutes. Ensure you don't overcook the lentils in the first step, as they will finish cooking with the grain and you want to avoid a mushy texture. Use a kitchen towel under the lid during the resting phase—it is the secret to perfect, non-clumping grains.
🍽️ Serving Suggestions
Serve with a side of 'Salata Arabieh' (a fine-chopped tomato and cucumber salad). A dollop of thick Labneh or Greek yogurt is essential to balance the smokiness. Pair with a crisp, dry white wine like a Sauvignon Blanc or an Arak-based cocktail. Serve alongside roasted carrots or charred eggplant for a complete vegetarian feast. Enjoy leftovers cold or at room temperature the next day—the flavors develop beautifully over time.