Mujaddara is a humble and nourishing Lebanese dish made by simmering brown or green lentils with rice (or bulgur) and topping the mixture with a generous layer of slow-caramelized onions. Originating in Lebanon and the broader Levant, Mujaddara is traditionally boiled and sautéed, then served warm or at room temperature with yogurt or a tomato-cucumber salad. It’s a staple of Orthodox Christian fasting meals, family dinners, and budget-friendly cooking, known for its simplicity and deep, earthy flavor.

Common variations include Mujaddara Safra (yellow lentils with rice), Mujaddara Hamra (darker, more onion-heavy), or using bulgur instead of rice.

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