Recipes From the Field: Palestinian Mujaddara

Mujaddara is a staple comfort meal for Palestinian families. The dish might seem simple—spiced lentils and rice topped with crispy onions—but it is full of flavor, warmth, and tradition. Teams at WCK kitchens across Gaza often prepare mujaddara for displaced families, bringing them a taste of home while they work to rebuild. Use the recipe below to make your own mujaddara and experience that same comfort.

Palestinian Mujaddara

Preparation

1. Place 1/2 cup black lentils in a pot and cover with plenty of cold water. Bring to a boil, then reduce heat and simmer until just tender. Drain, reserving 1 cup of the lentil cooking liquid. Set both aside.
2. While the lentils cook, heat 4 tablespoons neutral oil (for frying onions) in a wide skillet over medium-high heat. Add 2 large onions, thinly sliced and spread them out evenly. Cook, stirring occasionally, for 20–25 minutes until deeply golden and crispy. Watch carefully toward the end—they can burn quickly. Transfer to a paper towel-lined plate and set aside. They will crisp up further as they cool.
3. In a large pot, heat 7 tablespoons neutral oil and 2 tablespoons ghee over medium heat. Add 1/2 teaspoons cumin, 1/2 teaspoons black pepper, and 1 pinch ground coriander and stir for 3 minutes until fragrant. Add 2 cups white rice and stir to coat, toasting for 2–3 minutes until the grains are lightly golden.
4. Add the cooked lentils to the toasted rice and stir to combine. Pour in the reserved 1 cup of lentil broth plus 3 cups of water (4 cups of liquid total). Season with salt to taste and bring to a boil.
5. Once boiling, reduce the heat to low, cover tightly, and cook until the rice is tender and all the liquid has been absorbed. Remove from heat and let rest, covered, for 5 minutes.
6. Spoon the mujaddara onto a serving platter and season to taste. top generously with the crispy fried onions. Serve warm.