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Looking for a hearty, healthy, and deeply flavourful vegetarian dish that just happens to be made from pantry staples? Let us introduce you to Mejadra—a Middle Eastern classic that’s every bit as comforting as it is elegant.
We first made this dish years ago when we bought our first copy of Jerusalem. This book was our everything and introduced us to Middle Eastern cuisine, what is now still some of our favourite flavours. With spiced rice, tender lentils, and crispy fried onions on top, this dish hits all the right notes. It’s humble, yes, but trust us—it’s also wildly addictive.
Whether you spell it Mejadra, Mujaddara, or Majadra (all are common), this dish has roots across the Levant and beyond. You’ll find variations in Lebanese, Palestinian, Iraqi, and Syrian kitchens. But one thing stays consistent: it’s deeply satisfying, made from inexpensive ingredients, and incredibly versatile.
Why Mejadra Deserves a Spot in Your Weekly Meal Plan
Let’s be honest—lentils and rice don’t always sound exciting. But this lentil and rice dish is different. Mejadra is so much more than the sum of its parts. It’s warm spices like cumin, coriander, turmeric, and cinnamon mingling with perfectly cooked basmati rice. It’s earthy lentils folded into the mix. And it’s topped with crispy, golden onions that bring crunch, sweetness, and irresistible umami.
In short? Mejadra is pantry cooking at its best. And once you try it, you’ll find yourself making it on repeat.
The Secret to Incredible Mejadra: It’s All in the Onions
Every great Mejadra recipe starts with crispy fried onions. They’re not just a garnish—they’re the star.
To get them right, slice onions nice and thin, toss with flour, and shallow fry in oil until golden brown and crisp. Salt them right after frying, and let them drain on paper towels. They add texture, a little indulgence, and an almost caramelized sweetness that transforms the whole dish.
Our Mejadra Recipe: Lentils, Rice & Crispy Onion Heaven
Ingredients
- 1 cup dry green or brown lentils, cooked until al dente (we love using Dupuy lentils for their firm texture and earthy flavour)
- 2 onions, thinly sliced
- 3 tbsp all-purpose flour
- Oil for frying
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- ¾ cup basmati rice (we love Tilda Brand!)
- ½ tsp turmeric
- ½ tsp ground allspice
- 1 tsp ground cinnamon
- Kosher salt and freshly ground black pepper
- 1¼ cups water
- Yogurt or Yogurt-Tahini Sauce for serving (find our Tahini Dressing HERE!)
Instructions
1. Fry the Onions
In a large frying pan with a lid, heat enough oil to coat the bottom generously. Toss your sliced onions with flour until evenly coated. Fry in batches until golden and crisp. Salt them while they’re hot, and transfer to paper towels to drain.
2. Toast the Spices and Cook the Rice
In the same pan (yes, keep that spiced oil!), add cumin and coriander seeds. Let them sizzle for 30 seconds to release their aroma. Stir in the basmati rice, turmeric, allspice, and cinnamon. Let the rice toast for one minute, absorbing all that spiced oil and flavour.
3. Add Lentils and Simmer
Pour in 1¼ cups water and stir in the cooked lentils. Season generously with salt and black pepper. Bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes.
4. Rest and Fluff
Turn off the heat and let it sit—covered—for 5 more minutes. Fluff the rice gently with a fork.
5. Serve
Spoon the Mejadra into bowls or onto a large platter. Top with your crispy onions. Drizzle with yogurt or yogurt-tahini sauce and serve warm.
Why You Should Always Use Dry Lentils for Mejadra
This is one of those dishes where dry lentils make all the difference. While canned lentils might seem convenient, they’re simply too soft and break down too quickly when simmered with rice. That results in a mushy, one-note texture—not what you want here.
Dry lentils—especially Dupuy (French green) lentils—hold their shape beautifully and provide that perfect bite to contrast with the soft rice and crunchy onions. They’re earthy, slightly peppery, and really shine when cooked until just tender. You can cook a batch in advance and keep them in the fridge for up to 5 days.
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How to Serve Mejadra
This dish is a meal in itself, but you can dress it up or down depending on the occasion:
- Weeknight Dinner: Serve with a simple cucumber salad and warm pita.
- Lunch Bowl: Add a hard-boiled egg, pickled vegetables, or greens to turn it into a power bowl.
- Dinner Party Starter: Plate with a dollop of yogurt-tahini sauce, fresh herbs, and toasted pine nuts for extra wow-factor.
Substitutions
No need to stress if you’re missing an ingredient or two. Mejadra is all about flexibility.
- Rice: Basmati is traditional, but jasmine or long-grain white rice work too.
- Lentils: Green or brown lentils are best. Avoid red lentils—they cook too quickly and get mushy.
- Spices: Don’t skip the cumin and coriander seeds if you can help it, but ground versions will do in a pinch. Reduce the quantity slightly.
- Onions: Shallots or red onions can step in, though yellow onions bring the best flavour and sweetness when fried.
What to Know / Avoid in This Recipe
- Don’t overcook the lentils. Aim for al dente—they should be tender but firm.
- Use enough oil for frying. You don’t need to deep-fry, but a generous layer ensures crispy onions.
- Let the rice steam. After simmering, the five-minute rest allows the grains to finish cooking evenly.
- Stick with dry lentils. This dish is all about texture, and canned lentils don’t hold up.
Storage Recommendations
Mejadra stores beautifully and is even better the next day!
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze without the onions. Reheat gently and top with freshly fried or store-bought crispy onions.
- Reheating tip: Add a splash of water and reheat in a covered skillet over low heat to preserve texture.
FAQ About Mejadra
Can I make Mejadra vegan?
Yes! The base dish is naturally vegan. Just skip dairy-based yogurt or sub with plant-based yogurt.
Can I use canned lentils?
We don’t recommend it. Canned lentils tend to get too soft and will lose their texture during cooking. Dry lentils—especially Dupuy—are best.
Is Mejadra gluten-free?
It can be! Just use gluten-free flour or skip flour when frying the onions. Everything else is naturally gluten-free.
Can I bake the onions instead of frying?
Yes! Toss floured onions with oil and bake at 400°F until golden and crisp, flipping once or twice.
Is Mejadra spicy?
Not spicy, just warmly spiced. Add a pinch of chili flakes or cayenne if you’d like to turn up the heat.
Final Thoughts on Mejadra
Mejadra is one of those rare dishes that’s as comforting as it is healthy. It’s simple but flavourful, rich without being heavy, and entirely satisfying—all from ingredients you probably already have on hand.
Whether you’re cooking for your family, meal prepping for the week, or trying something new on a Monday night, Mejadra delivers. Keep those lentils dry, the onions crispy, and the spices fragrant—and you’ve got a dish worth repeating.
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