Nutrition Information
  • Serves: 5
  • Serving size: 1 cup
  • Calories: 221
  • Fat: 11
  • Saturated fat: 0
  • Unsaturated fat: 0
  • Trans fat: 0
  • Carbohydrates: 22
  • Sugar: 0
  • Sodium: 347
  • Fiber: 6
  • Protein: 6
  • Cholesterol: 0
Recipe type: Main
Cuisine: Armenian
Prep time: 
Cook time: 
Total time: 
The origins of mujaddara is not very clear. The best that could be said is it is Middle Eastern. Most countries in the Middle East would have their own version of the dish. This recipe is an authentic Armenian one from Aintab, the birthplace of my grandfather. Although many will say that mujaddara is not an Armenian dish but Lebanese, the Lebanese call this mudardara. The Lebanese mujaddara is a different but similar dish, which most Armenians do not cook. Mujaddara is a vegetarian dish which is not spicy in itself, but can be eaten with spicy and hot side dishes. The traditional (Aintab) salad is tomato in bitter grape juice with a sprinkle of dried mint and red chilli powder. Silva Gaboudikain said "Թե մորդ անգամ մտքիցդ հանես, քո մայր լեզուն չմոռանաս", meaning "even if you forget your mother, do not forget your mother tongue." Based on that saying, a friend of mine said "Ուտես տղաս, ինչ ալ ուտես, մուճատէրէն չմոռանաս։" That is, "eat my son, but whatever you eat, do not forget the mujaddara." To many Armenians from Aintab, this dish has become a symbol of their culture.
  • 1 cup of brown lentils (washed with cold water and drained)
  • 2 onions (thinly sliced or diced)
  • 3 cups water
  • 1 cup of coarse brown bulgur (cracked wheat)
  • ½ tsp salt
  • ¼ tsp of cumin if desired
  • ¼ cup olive oil
  1. Place lentils and the water in a pot on high heat. When it starts boiling reduce heat and simmer for 20 minutes.
  2. Add the bulgur, salt and cumin, turn heat on high until water starts to boil. Then simmer for 20 minutes with lid tightly closed.
  3. In a pan, heat love oil and fry the onions untill just golden and add to the moujaddara.
  4. Serve at room temperature with a simple salad and some cucumber pickles.
  5. You can also garnish with caramelized onions (same method used above but fry the onions untill brown but not burnt)


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