Mujaddara (مجدرة) — Lentils and Rice with Caramelized Onions

Middle Eastern Fast With Oil Published April 10, 2026

Mujaddara may be the single most iconic Orthodox fasting dish in the world. Across Syria, Lebanon, Palestine, and the broader Antiochian diaspora, this is THE dish of Great Lent — what every grandmother makes, what every parish hall serves, what every fasting Orthodox Christian can describe from memory. It is lentils and rice crowned with deeply caramelized onions, and it is magnificent.

The genius of mujaddara is that three of the cheapest ingredients on earth — lentils, rice, onions — combine into something greater than any of them. The lentils provide protein and earthiness. The rice provides body. And the onions, cooked slowly until they are dark, sweet, and almost crispy, provide the flavor that ties everything together. This is not deprivation food. This is what Lent tastes like.

FASTING LEVEL: Fast With Oil (the caramelized onions require oil — for strict days, boil the lentils and rice together and top with raw onion, though the dish loses its soul)
SERVINGS: 6
TIME: 1 hour (mostly passive)

INGREDIENTS

- 1.5 cups green or brown lentils, rinsed and picked over
- 1 cup long-grain white rice (or basmati), rinsed
- 3 large onions — yes, three (about 500g total)
- 1/3 cup extra virgin olive oil (you need this much for the onions)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 4 cups water
- Plain yogurt for serving (omit during fasting — use tahini sauce instead)

For tahini sauce:
- 1/4 cup tahini
- Juice of 1 lemon
- 2-3 tablespoons water
- Pinch of salt

METHOD

1. Start the onions first — they take the longest and cannot be rushed. Slice all 3 onions into thin half-moons. Heat the olive oil in a large, heavy skillet over medium heat. Add all the onions, stir to coat in oil, and then leave them largely alone. Cook for 30-40 minutes, stirring every 5-7 minutes, until they are deeply golden brown to dark mahogany. Reduce heat if they threaten to burn. Season lightly with salt partway through — this draws out moisture and helps the caramelization.

2. While the onions cook, bring 4 cups of water to a boil in a separate pot. Add the lentils and cook for 15 minutes until they are about halfway done — tender but still holding their shape.

3. Add the rinsed rice, cumin, allspice, cinnamon, 1 teaspoon salt, and pepper to the pot with the lentils. Stir once, bring back to a boil, then reduce heat to very low. Cover tightly and cook for 18-20 minutes until the rice is tender and the water is absorbed. Do not lift the lid during cooking.

4. Remove from heat and let the pot sit, covered, for 5 minutes. Then fluff gently with a fork — be careful not to mash the lentils.

5. Make the tahini sauce: whisk together tahini, lemon juice, water, and salt until smooth and pourable.

6. Serve the lentils and rice on a large platter. Crown generously — extravagantly — with the caramelized onions. Drizzle with tahini sauce. Serve with a simple salad of sliced cucumbers and tomatoes.

NOTES

- The caramelized onions are not a garnish. They are the point. Do not reduce the quantity and do not undercook them. The difference between 15 minutes and 35 minutes of cooking is the difference between a forgettable side dish and one of the great comfort foods of the Eastern Mediterranean.
- Some families make mujaddara with bulgur wheat instead of rice. This is the older, more traditional version and is excellent — use coarse bulgur and reduce the water slightly.
- Mujaddara keeps beautifully for days and reheats well. Many people insist it tastes better the next day, eaten at room temperature.
- For a complete Lenten meal, serve alongside fattoush or tabbouleh and a plate of olives and pickles.