Mjeddra
Mjeddra is a hearty Middle Eastern rice and lentil dish with deep caramelized onions, tangy lemon, and savory broth, perfect for comforting meals or family gatherings.
Ingredients
Instructions
- Half and thinly slice the onions.
- Fry the onions in oil until dark brown.
- Remove 1/4 of the fried onions, draining on paper towel; reserve.
- Add the lentils to the pot, stirring briefly.
- Add the reconstituted beef bouillon, black pepper, and lemon juice.
- Bring to a boil and cook, covered, over low heat until the lentils are almost tender, about 30 to 40 minutes.
- Add salted water to cover the lentils by about 1/8 inch.
- Adjust seasoning; liquid should taste strongly of salt and lemon juice.
Tips & Substitutions
For a richer flavor, sauté the onions until they are very dark brown, as this adds depth to the dish. If you don't have beef bouillon, vegetable broth works well, though the flavor will differ. You can also substitute long grain rice with basmati for a unique aroma. Adjust the lemon juice to your taste, as some prefer a tangier dish.
Serving Suggestions
Mjeddra is perfect as a main dish, but can also be served alongside a fresh salad or grilled vegetables for a balanced meal. It pairs beautifully with Lebanese Beef And Green Beans for a hearty family dinner. Top with the reserved fried onions for added texture and serve with a wedge of lemon on the side.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to prevent sticking and microwave or heat on the stove over low heat until warmed through. The flavors will improve as it sits, making it a great make-ahead meal.
Nutrition & Diet Analysis (per serving)
Each serving of Mjeddra contains roughly 425 calories, with 20g protein, 86g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (90% of the Daily Value), iron (57% of the Daily Value), and protein (40% of the Daily Value). Note that it is relatively high in sodium, at 480mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of lentils?
While brown lentils are best for this recipe due to their texture, you can experiment with green lentils. Avoid red lentils as they cook too quickly and may become mushy. Adjust cooking time accordingly if using a different type.
Is it possible to make this dish vegan?
Yes, you can easily make Mjeddra vegan by substituting the beef bouillon with vegetable broth. Additionally, you can omit the fried onions or use a plant-based oil, such as coconut or canola, for frying.
What can I serve with Mjeddra?
Mjeddra pairs well with a variety of sides. Consider serving it with a refreshing cucumber salad or a tangy yogurt sauce. For a heartier meal, complement it with Drunkard'S Soup as a starter for a complete experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).