Mujaddara with Mint and Greek Yogurt
Beginner
Difficulty
Low
Costs
30
Cooking Time
4
Servings
Description

Dive into the rich flavors of Mujaddara with Mint and Greek Yogurt, a delicious Middle Eastern staple that’s wonderfully comforting and filling. This satisfying dish combines perfectly cooked basmati rice and hearty brown lentils, topped with sweet caramelized onions for a savory twist that makes every bite delightful. It’s a wonderful way to enjoy a wholesome meal that’s easy to prepare yet impressive enough for gatherings or family dinners. 

Elevated by a refreshing mix of creamy Greek yogurt, grated zucchini, and fragrant mint, this recipe brings a bright Mediterranean flair to the traditional dish. It’s not just a feast for the stomach, but for the senses as well, offering a delightful journey through flavor. Perfect for vegetarians or anyone looking for a wholesome and delicious meal, Mujaddara is a timeless dish that will surely become a favorite on your table!

Instructions
  1. Begin by rinsing the 1 cup of basmati rice under cold water until the water runs clear. This removes excess starch for fluffier rice.
  2. In a pot, add the brown lentils and 3 cups of water. Bring to a boil, then reduce the heat and let it simmer until the lentils are tender (about 20-25 minutes). Drain and set aside.
  3. In a separate pan, heat 2 tablespoons of olive oil and slice the 2 large onions thinly. Cook the onions on medium heat until they turn golden and caramelized, stirring occasionally.
  4. Add the drained lentils into the pan with the caramelized onions and sprinkle in 1 teaspoon each of cumin and cinnamon powder. Season with salt and pepper to taste, then mix in the rinsed basmati rice.
  5. Pour in 2 cups of water and bring the mixture to a boil. Once boiling, reduce to low heat and cover, cooking for about 15 minutes or until the rice is tender and the water is absorbed.
  6. While the rice and lentils are cooking, prepare the yogurt mixture. In a bowl, combine 2 cups of Greek yogurt, grated zucchini, chopped mint leaves, and juice of 2 lemons. Mix well and season with salt.
  7. Once the Mujaddara is ready, fluff it up with a fork. Serve it hot, drizzling additional olive oil on top. Garnish with the mint and yogurt mixture for a refreshing twist!
Ingredients
  • Basmati rice | 1 cups
  • Brown lentils | 1 cups
  • Onions Large | 2
  • Olive oil | 2 tablespoons
  • Cumin powder | ½ tsp
  • Cinnamon powder | ½ tsp
  • Salt | to taste
  • Black pepper | to taste
  • Greek yogurt | 2 cups
  • Mint leaves | to taste
  • Zucchini Unit | grated
  • Additional olive oil | for garnish
  • Lemon | 2
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