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Mjadaara

Lentils and crushed wheat with deeply caramelized onions — a Syrian-Lebanese staple by Mary David

Section
Syrian-Lebanese
Source
Mary David
Servings
4–6
Serve
Hot or cold

Ingredients

Mjadaara with Crushed Wheat

  • 1 cup uncooked lentils
  • 2 cups water (reserve 1 cup after cooking lentils)
  • ½ cup crushed wheat (#3 cooking wheat), washed
  • 2 medium onions, chopped
  • ½ cup Mazola oil
  • ⅛ tsp pepper
  • 1 tsp salt (to taste)
Rice variation: Substitute 1 cup rinsed rice for the wheat, and brown onions to medium golden brown (not dark). Cook until lentils and rice are fluffy. Serve more moist than the wheat version.
Serving: Serve on a platter. Mjadaara thickens as it cools and is delicious either hot or cold. Pairs beautifully with a simple cucumber-tomato salad and pita.

Directions

  1. Rinse lentils well. Place in a pan with 2 cups of water. Cover and bring to a boil, then continue boiling on medium heat for 15–20 minutes, until the lentils are tender. Reserve 1 cup of the cooking liquid before draining.
  2. Meanwhile, sauté the chopped onions in a frying pan with the Mazola oil over slow heat. Melt and mash the onions until smooth and dark brown. Shut off the stove.
  3. Gradually pour the reserved 1 cup of lentil cooking liquid into the onions, stirring constantly. Turn heat back on and cook for 5 minutes. (The onions should be somewhat dissolved — this is intentional when using crushed wheat.)
  4. Pour the onion mixture into the cooked lentils. Add salt and pepper. Add the washed crushed wheat and mix everything together.
  5. Cover and simmer on low for 20–25 minutes, stirring occasionally, until the mixture is dry and the wheat is tender.
  6. Serve on a platter. The mjadaara will thicken further as it cools. Serve hot or cold.
The onion technique: Dark, caramelized onions — almost melted and mashed — are the signature of this dish. Don't rush them. The depth of flavor comes from patience at this step.