One Pot Mujadarra with Freekeh

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I finally woke up to a dark, gloomy, and chilly morning, which after having lived half of my life in Florida, is an occasion for excitement. Autumn is my favorite time of the year. It calls for hot teas, cozy fires, revitalizing meals, good reads, and most importantly, good company.

Mujadarra, which is a traditional Levantine dish made with plenty of caramelized onions, rice, green lentils, and a generous amount of spices, is the perfect comfort food for the chilly months ahead. It’s warming… oh so warming, for the body and the soul. Mujadarra’s heartiness and generosity in flavor makes it a favorite for vegetarians and non-vegetarians alike. And my version, involves a twist that only enlivens the goodness. Freekeh, a toasted green wheat with a rich character provides a smoky and wholesome addition to the dish in place of the rice. And it is GOOD.

I love this meal so much as it is not only comfort food, but also feel-good food. It is undeniably my favorite meal at the moment. And if you crave this warm feeling of satisfaction, I recommend you give it a try. I trust that you will not be disappointed.

With love,

Hanady

INGREDIENTS/ SERVES 2

1/4 cup/ 59 ml. olive oil
2 large red onions, finely sliced
3 garlic cloves, minced
1/2 teaspoon cumin seeds
1 cinnamon stick
1 bay leaf
1/2 teaspoon all spice
1/4 teaspoon ground cumin
1 cup/ 195 gr. small green lentils, well rinsed
1 cup/ 140 gr. whole grain freekeh, well rinsed
1 1/2 teaspoons salt
good grinding freshly ground black pepper
fresh parsley, chopped, for garnish
toasted pine nuts, for garnish
green onion, chopped, for garnish

METHOD

1. Sauté the onions in olive oil in a medium pot for about 10 minutes over medium-high heat until soft, golden, and caramelized. Spoon out about half of the onion and set aside for garnish. Add the garlic, cumin seeds, cinnamon stick, bay leaf, all spice, and ground cumin. Stir for another 3 minutes to bring out their flavors.

2. Stir in the lentils and freekeh and cook for about a minute, add 4 cups/ 945 ml. of boiling water, salt, and pepper, and stir together. Bring to boil, cover, reduce heat to low, and leave to cook for 30-35 minutes or until the lentils are thoroughly cooked and the liquid has been absorbed. If there is any liquid that has not been absorbed after 35 minutes, remove the lid and continue to cook for another 5 minutes. Check for salt and adjust to your liking.

3. Garnish with the remaining onion, fresh parsley, and toasted pine nuts, and serve right away!

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9 Comments Add yours

  1. sallybr says:

    Looks absolutely stunning! I have a bag of freekeh and have never tried it, very curious to find out what it tastes like and the texture. This could be a good starting point… 😉

    Liked by 2 people

    1. Beautiful dish Sally xx

      Liked by 1 person

    2. Hanady says:

      Thank you, Sally! Ah, I also think this is a great recipe to try freekeh for the first time as it consists of so many flavors! The freekeh itself has a very unique taste and texture. It’s smoky, rich, slightly chewy, and earthy. But most importantly it’s one of the of the heartiest grains, which makes it a great substitute for dishes involving rice or pasta. The options are endless! Xx

      Like

  2. Eha says:

    For me: ancient history with a heap of twists and additions 🙂 ! Had a most delightful Irish gf whose husband was just about the most famous Lebanese businessman in Sydney, Australia. After he passed on my husband and I used to go sailing on Sydney Harbour with her new partner – gorgeous lunches on board! Well, mujadarra led the list tho’ hers may have been just a tad simpler . . . still absolutely love it and now [shhh!!!] may have an even better recipe!

    Liked by 1 person

    1. Hanady says:

      Hi there! Thank you so much for those kind words and for sharing that lovely experience with me! That sounds amazing. I hope you savoured those moments. And, hehe I will let you be the judge of the mujadarra recipe! Xx

      Like

  3. Wonderful!! Absolutely gorgeous! And enjoy the lovely autumn weather, it’s my favourite of the seasons xx

    Liked by 1 person

    1. Hanady says:

      Thank you so much, my dear. I am most definitely making the most of it. Hope you are too! 🙂 Xx

      Liked by 1 person

      1. Definitely! Although it’s turned a lot colder here now…x

        Liked by 1 person

  4. Sanchari says:

    Looks delicious. I can relate totally with cloudy and chilly excitement of yours as myself also live In Florida.

    Liked by 1 person

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