You want to save at least half an hour when caramelizing your onions? Add a really tiny bit of baking soda to them and in just a few minutes your onions will caramelize like magic.
I tried your tip and it works! I made this dish a couple of nights ago, and wanted to caramelize more onions for the topping for tonights's left-overs. They literally finished in a few minutes with the tiniest little dusting of baking soda. And it didn't change the flavor or texture of the onions at all. Thanks. :-)
@@katiekanelos415 When trying new recipes, try on only a part first, just incase it doesn't work. I learned the hard way. Hope you try again and it works. I haven't tried yet.... need to practice very well. I made gravy one time with Flour.... flour puffed out when you talk🤣 My friend saved my gravy. I learned a better way to make it. Took a decade to try.
I love love love mujdara I only found o e resturant in my area at sassols….I know if I try to make it won’t taste the same lol I’d love to try this though
YES, this is the proper way people, I’ve seen others make it with only onions on top. Caramelized onions have to be fully integrated as one of the main ingredients while cooking.👏
I just made it. Beautiful perfection! I’ve eaten mujadara several times, but had never made it from scratch. I now have another new rice dish under my belt that I’ll cook again and again for years to come. :-) My notes: Beluga lentils par-cooked for just 10mins. Long grain white basmati rinsed then soaked for just 10mins. A total of 2.5 large onions, and the spices.
I've been meaning to make this dish for a while... but you have finally given me the last bit of inspiration I need. I LOVE how you focus on the importance of the onions. And how you are willing to push both batches of onions to the brink where they are almost about to get burned... but not quite. That knife's edge is where great taste lives. Thank you!
In the winter that is one of my go to lunches that I meal prep and have for the week. I had a little bit of Cayenne pepper because I like it a little spicy and then a dollop of Greek yogurt. Such a delicious dish
Oh man, this recipe made me so hungry! I will definitely make it for dinner! Can I please ask where are the pots and pans you are using from? They are beautiful 🤩
LOVE this dish! I haven't made your version yet - this week. I perused a few versions and yours looks the best. My Mom is from Palestine, she used to make this. Is this recipe in any of your cookbooks?
I love your channel, Suzy! I also love the cuisines of the countries that surround the Mediterranean. Here’s an interesting trivia factoid for you. According to the late Lebanese-American writer Vance Bourjaily, mujadarah (or m’jeddrah as it’s called in Lebanon), is believed by many Lebanese to be the dish Jacob used to con his brother Esau out of his birthright. According to him, the dish is nicknamed “Jacob’s guile” because of this.
Have prepared this today and was AMAZING🔝👏💖Thanks for sharing this video... only thing I changed was making the crispy onion for top, right after everything was covered cooking in low heat. Side dish: tomato salad with chopped parsley and tsatziki👌😋
If you want crisp onions for the topping, after you slice the onions add some salt and allow them to sit for a while. The salt will draw out the water in the onions. You can then squeeze out the water before frying them.
Ok fine. As a Bengali we use to prepare Khichuri (KHI- CHU- RI) with orange Lentice (in Bengali Musur - MU-SUR) and GovindBhog Rice (please search internet to know about this rice). We start the dish with Tej Pata (All words are in Bengali) and Sukno Lanka. Then we use Jirra, Dhaniya, slight Sugar and Salt. Later add Tomato and Potato. After few minutes, we add Potato and depend upon season sometimes Carrot/Coliflower/Beans etc or all. Then we add the Lentice and pour water. Midboiled and then add the rice. In the end, Ghee and Garam Masala. Mainly in all Pujas (Durga Puja, Kali Puja, Lakhmi Puja, Saraswati Puja etc.) this Khichuri is a MUST item. We enjoy this with Labra (again in Bengali) and Begun Bhaja (Fried Brinjal) or Fried Potato and Chatni (again in Bengali). I will request you to search for Khichuri in TH-cam, definately you will find and prepare one day. Most videos are in Bengali however, few are in English. Alas, one thing to note that, most of modern Bengali House Wifes do not how to prepare this dish in authentic way and they add wrong spices inspite it is a common dish specially in Rainy Days. Do watch 4/5 videos and as an expert you will understand what to add and what to not and how to prepare. PLEASE NOTE THAT though some uses Lentice (Moosoor Dal) the actual item is Moong Dal. This Moong Dal is used to prepare ORIGINAL BENGALI KHICHURI. Regarding Labra I can tell you surely, it is a tough dish to prepare since you need to know what spice and how much quantity you need to add. That's the art of culinary! Regards A. Mukherjee Kolkata, India
Another great dish! Your recipes and channel are just awesome, my new favorite! ❤️ Can you tell me the name of the beautiful cookware that you are using?
When I prepare my tomato sauce, my roasted red bell peppers with garlic cloves, my fried zuchinni and eggplant, etc, preserves, I also preserve many small jars of caramelized onions (low heat, 1 or 1.5 hours). 2-3 days of work in one year, hundreds of hours saved when cooking daily. A big cupboard for jars and a chestfreezer can change your life and nutritional health for good. And allow you to cook the heathiests dishes in less than 20 min for every meal.
Just one recommendation: don’t throw away the lentils boiled cooking water. It’s rich in flavor and nutrients. I usually use instead of water to cook the rice and mixture all together
There is a restaurant in NC where I used to get this dish after dance class. So excited to try making it myself!! We're trying it tonight. I wanted to ask what kind of pans you used in this video? Are they ceramic?
I used your recipe and made this for the first time ever, today! Its sooo good 😋 thank you! Edit: I eat brown rice so I used it in the recipe and it works!
Did you ever think of adding cube of cut up potatoes to the Mujadara while it is cooking? Of course you can add a little bit of water extra to it. Bon Appetit
@@TheMediterraneanDish just store bought? Looks interesting. I just made this a few hours ago, reminds me of the one i had a few years ago that i always wanted to try again. Thanks for sharing!
This isn't mujaddara; it's called mudardara. Not much difference in ingredients but lots of difference in texture. Mujadara requires blending until the concoction becomes like a thick paste which when cooled (always eaten cold) becomes set.
You want to save at least half an hour when caramelizing your onions? Add a really tiny bit of baking soda to them and in just a few minutes your onions will caramelize like magic.
Wow. This is an amazing tip!!! Thank you
Fantastic 👍🏾
I tried your tip and it works! I made this dish a couple of nights ago, and wanted to caramelize more onions for the topping for tonights's left-overs. They literally finished in a few minutes with the tiniest little dusting of baking soda. And it didn't change the flavor or texture of the onions at all. Thanks. :-)
@@katiekanelos415 When trying new recipes, try on only a part first, just incase it doesn't work. I learned the hard way. Hope you try again and it works. I haven't tried yet.... need to practice very well. I made gravy one time with Flour.... flour puffed out when you talk🤣 My friend saved my gravy. I learned a better way to make it. Took a decade to try.
I love love love mujdara I only found o e resturant in my area at sassols….I know if I try to make it won’t taste the same lol I’d love to try this though
YES, this is the proper way people, I’ve seen others make it with only onions on top. Caramelized onions have to be fully integrated as one of the main ingredients while cooking.👏
I just made it. Beautiful perfection! I’ve eaten mujadara several times, but had never made it from scratch. I now have another new rice dish under my belt that I’ll cook again and again for years to come. :-)
My notes: Beluga lentils par-cooked for just 10mins. Long grain white basmati rinsed then soaked for just 10mins. A total of 2.5 large onions, and the spices.
This looks nutritious, delicious, and affordable. Exactly the type of dishes I'm looking for during these times. Btw, I love your cooking pots.
I've been meaning to make this dish for a while... but you have finally given me the last bit of inspiration I need. I LOVE how you focus on the importance of the onions. And how you are willing to push both batches of onions to the brink where they are almost about to get burned... but not quite. That knife's edge is where great taste lives. Thank you!
Absolutely delicious❤
this is my new favorite food
Great recipe 👍 love it..will definitely give it a try 😊
MashaAllah , your kitchen is beautiful.
thanks for this video, it was helpful, my auntie would make fresh avocado dip on the side..so yummy
Im Lebanese and grew up with this. It is amazing how differnt it is.
French Mediterranean here.❤❤❤❤
Love your pots/pans!!!!
I think those are caraway. Great pans.
Thank You cheers from Pennsylvania Blessings 🙏🇺🇸👍
That’s a lovely pan!
I love your recipes they are great and easy to follow.
I’m so glad!
That looks amazing. Going to try it with a salad and maybe some grilled chicken.
I love the new kitchen
Thank you!
That's crazy I cooked Mujadara yesterday! Will try this recipe next time.
Excellent recipe! Turned out delicious. Thank you Suzie.
I'm cooking it today !!!!!
In the winter that is one of my go to lunches that I meal prep and have for the week. I had a little bit of Cayenne pepper because I like it a little spicy and then a dollop of Greek yogurt. Such a delicious dish
I've wanted to make this before! Since it's a Lenten Friday, no time like tonight! I just need to get onions.
Enjoy!
Looks AWESOME! "YUM"!
very good recipe!
Perfect plant based dish. Never had it before but it definitely looks like something I would devour.
It’s so good! Hope you try it soon!
My mom's mujadara is the best but unfortunately I can't stomach it anymore but I do miss it so much! Thank you for your video!
I am in love with this woman and her food lol
Looks delicious, will try!!!!!
Please do!
I can't wait to make this! I've had this in a Mediterranean place and thought it was so complicated. Thanks for sharing. BTW... the pan set is fire!!
Oh man, this recipe made me so hungry! I will definitely make it for dinner!
Can I please ask where are the pots and pans you are using from? They are beautiful 🤩
Looks easy and yummy....off to the Mediterranean store around the corner from my house to get the ingredients thank you again I love your recipes
Awesome dish! Love the new kitchen 👍
Thanks!
This looks delicious and easy. I’m going to try it.
Enjoy!
very good . Thanks.
🤤💖hungry just by watching
Looks great. Looks like a dish I need to try, but black lentils? Must find them here.
I will be making this today! Love your cookware and I have the same backsplash.
Yum. I can make that. Thank you.
Lovely...thanks
Most welcome 😊
Trying this tonight hopefully my 11 year old will eat this. Trying to eat more healthy
link to aqua skillet please!!! gorgeous and i can't wait to make this.
My mom and sittee used green lentils
LOVE this dish! I haven't made your version yet - this week. I perused a few versions and yours looks the best. My Mom is from Palestine, she used to make this. Is this recipe in any of your cookbooks?
Beautifull
This is my second time making it this week because the batch I made on Monday didn’t last very long. It’s so good 😋
Hi thank you 🙏 please share pan brand looks great quality and want to change my Teflon
I love your channel, Suzy! I also love the cuisines of the countries that surround the Mediterranean. Here’s an interesting trivia factoid for you. According to the late Lebanese-American writer Vance Bourjaily, mujadarah (or m’jeddrah as it’s called in Lebanon), is believed by many Lebanese to be the dish Jacob used to con his brother Esau out of his birthright. According to him, the dish is nicknamed “Jacob’s guile” because of this.
Gorgeous can’t wait to make this!
What pan set is that? Beautiful!
Nice one, thank you! I make Mujaddara with burghul, but I will try it with rice.
Hope you enjoy!!
Have prepared this today and was AMAZING🔝👏💖Thanks for sharing this video... only thing I changed was making the crispy onion for top, right after everything was covered cooking in low heat. Side dish: tomato salad with chopped parsley and tsatziki👌😋
Yummy 😋
Nice recipe dear😃😍
If you want crisp onions for the topping, after you slice the onions add some salt and allow them to sit for a while. The salt will draw out the water in the onions. You can then squeeze out the water before frying them.
This was delicious ! Thank you for the recipe ! Next time, i'll probably add bits of bacon to make it crispier !
Ok fine.
As a Bengali we use to prepare Khichuri (KHI- CHU- RI) with orange Lentice (in Bengali Musur - MU-SUR) and GovindBhog Rice (please search internet to know about this rice).
We start the dish with Tej Pata (All words are in Bengali) and Sukno Lanka. Then we use Jirra, Dhaniya, slight Sugar and Salt. Later add Tomato and Potato. After few minutes, we add Potato and depend upon season sometimes Carrot/Coliflower/Beans etc or all. Then we add the Lentice and pour water. Midboiled and then add the rice. In the end, Ghee and Garam Masala.
Mainly in all Pujas (Durga Puja, Kali Puja, Lakhmi Puja, Saraswati Puja etc.) this Khichuri is a MUST item. We enjoy this with Labra (again in Bengali) and Begun Bhaja (Fried Brinjal) or Fried Potato and Chatni (again in Bengali).
I will request you to search for Khichuri in TH-cam, definately you will find and prepare one day. Most videos are in Bengali however, few are in English.
Alas, one thing to note that, most of modern Bengali House Wifes do not how to prepare this dish in authentic way and they add wrong spices inspite it is a common dish specially in Rainy Days.
Do watch 4/5 videos and as an expert you will understand what to add and what to not and how to prepare.
PLEASE NOTE THAT though some uses Lentice (Moosoor Dal) the actual item is Moong Dal. This Moong Dal is used to prepare ORIGINAL BENGALI KHICHURI.
Regarding Labra I can tell you surely, it is a tough dish to prepare since you need to know what spice and how much quantity you need to add. That's the art of culinary!
Regards
A. Mukherjee
Kolkata, India
Looks yum, thanks! Can I substitute regular green/brown lentils? (The common cheap ones.) I'll try it .....
Sure!
Another great dish! Your recipes and channel are just awesome, my new favorite! ❤️ Can you tell me the name of the beautiful cookware that you are using?
The brand of the cookware is Caraway
"we're gonna go in with a little bit of kosher salt" *drops entire fist full into dish*
I have to eat this
Yummy 🌹🌹🌹
I was hoping you would show us Mujadara!!! Can you please show us how to make Koshari soon? Love your channel ❤
I don’t have a video yet for koshari but I do have a recipe on my website here: www.themediterraneandish.com/egyptian-koshari-recipe/
What sort of cookware are you using? It looks a beautiful aqua blue with gold handles.
Wow it looks so tempting. 👌👌👌❤️
Thanks for sharing this wonderful recipe. Best wishes always 🌹🌹🌹
You are so welcome!
I love Palestinian dishes! 🇵🇸🇵🇸🇵🇸🇵🇸
When I prepare my tomato sauce, my roasted red bell peppers with garlic cloves, my fried zuchinni and eggplant, etc, preserves, I also preserve many small jars of caramelized onions (low heat, 1 or 1.5 hours). 2-3 days of work in one year, hundreds of hours saved when cooking daily. A big cupboard for jars and a chestfreezer can change your life and nutritional health for good. And allow you to cook the heathiests dishes in less than 20 min for every meal.
New recipe,thank u for sharing ,new friend here💌more power to your channel, your cooking pot is so pretty as you are🤩
Thanks and welcome!!
Just one recommendation: don’t throw away the lentils boiled cooking water. It’s rich in flavor and nutrients. I usually use instead of water to cook the rice and mixture all together
Thank you! I made it with cooking liquid and it was delicious!
There is a restaurant in NC where I used to get this dish after dance class. So excited to try making it myself!! We're trying it tonight. I wanted to ask what kind of pans you used in this video? Are they ceramic?
I used your recipe and made this for the first time ever, today! Its sooo good 😋 thank you!
Edit: I eat brown rice so I used it in the recipe and it works!
Sounds great! I am so glad you enjoyed it!!
Where did you buy these beautiful pans. Please share buying link. MAJADARA is looking delicious
I just like to say the name!! So many recipes online from middle eastern countries
Looks awesome! What if Batsmati rice is used?
I love Onions and lentils too….
This looks Amazing I will try it tomorrow hopefully I have enough onions 😊!
Enjoy!
Mňam mňam ❤
Can you make that salad with couscous and parsley and tomatoes, I don't remember what it's called but it's so delicious
Where are those pan from?
Hi! Are your cooking pots from Table and Thyme?
Caraway!
Can I use split red lentils?
Did you ever think of adding cube of cut up potatoes to the Mujadara while it is cooking? Of course you can add a little bit of water extra to it. Bon Appetit
Can you please invite me over so I can taste your cooking before I do mine? I want to have a bite.
We make black lentil rice inpakistan
How much water?
I'll try making onions crispy in a air fryer I just brought. Not enough pans for everything
That'll work!
💙We have almost the same dish in Cyprus called mujedra, obviously from the same origin…which is.. ?🤔🤓
Top with grilled sesameseeds
❤️
Could I use brown lentils?
Yes brown lentils will work too. Enjoy!
@@TheMediterraneanDish could you do a mix of both?
I could not see how much water you added to the rice. Did you use 2 cups to boil the lentils and 2 cups to make the rice?
I've never seen oil that dark. What is it?
It’s extra virgin olive oil
@@TheMediterraneanDish just store bought? Looks interesting.
I just made this a few hours ago, reminds me of the one i had a few years ago that i always wanted to try again. Thanks for sharing!
👍👌
My rice doesn't get that golden yellow color like in the video; it stays more white. What am I doing wrong?
where. is the garlic ????
This isn't mujaddara; it's called mudardara. Not much difference in ingredients but lots of difference in texture. Mujadara requires blending until the concoction becomes like a thick paste which when cooled (always eaten cold) becomes set.
WTF. HOW MUCH RICE????????
1 Cup Long Grain White Rice
Wow. That's alot of oil used.
Spoken like a person who only adds 1/4 tsp salt to home cooked meals lol
@@jaundice100 yep, that's me lol .
No cumin?
Great but Mujadarah is not made in all the countries in the Middle East. It is very popular dish in Palestine, Lebanon, Syria and Jordan.
How much rice are you using? You DID NOT saying how much rice you are using, is it 1 cup or 2 cups or 1 1/2 cup
Did you get a new kitchen??
Yes!
It’s so beautiful! Congrats!
@@TheMediterraneanDish beautiful!!
mine did not turn out like this, the rice turned to mush