About
Some dishes don’t need a sales pitch — they’ve survived on their own merit for centuries. Mujaddara is one of them. Lentils, rice, onions. That’s it. The kind of food that’s fed both kings and farmers, saints and cynics, and kept the Levant alive through feast, famine, war, and whatever else history decided to throw at it.
Its name means “pock-marked,” a nod to the way the lentils stud the grains — a humble description for a dish that shows up in one of the oldest Arabic cookbooks we’ve got, al-Baghdadi’s 13th-century Kitab al-Tabikh. Back then, it could be dressed up with meat, perfumed for a party. Somewhere along the way, when meat became a luxury and life got harder for most people, mujaddara stripped down to its essentials and became the kind of everyday salvation that simmered in clay pots from Damascus to Sidon.
This is peasant cooking at its most honest — built from ingredients that don’t care how much money you make. Lentils and rice (or bulgur, depending on what your grandmother swore by), slicked with olive oil, salted just right, and crowned with a mountain of dark, slow-fried onions. The kind that melt into sweetness, stain the grains gold, and make the whole house smell like somebody actually gives a damn.
It fed the poor because it was cheap. It fed the rich because it tasted good. During fasts, it kept people going; during lean years, it kept them alive. Every culture in the Levant has its own version — some heavier on spice, some brightened with yogurt, some served cold in summer or steaming hot in winter. But the heart is the same. Earthy. Honest. No frills, no apologies.
Today it’s getting rediscovered by vegans, wellness bloggers, and anyone looking for protein that doesn’t moo — but that’s just the latest twist in a story that’s already seen a thousand years of reinvention. Mujaddara doesn’t need a trend. It’s the kind of food that will outlast all of us, sitting quietly in a pot somewhere, reminding whoever eats it that survival can be beautiful too.
Because mujaddara isn’t just a meal. It’s endurance in a bowl — proof that the simplest things often tell the deepest stories.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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INGREDIENTS
1 cup brown or green lentils
1 cup short- or medium-grain rice (or cracked wheat)
3 large onions, sliced thin
3 tablespoons olive oil or sesame oil
1 teaspoon ground cumin
Salt to taste
Water or light vegetable broth
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Instructions
Soak the rice: Rinse the rice thoroughly, then soak it in cool water for about 10 minutes. This softens the grains slightly and helps them cook evenly during steaming. Drain before using.
Cook the lentils: Rinse the lentils and place them in a pot with plenty of water. Bring to a boil, then simmer until the lentils are just tender but still hold their shape. Drain and set aside.
Caramelize the onions: In a large pan, heat the olive or sesame oil over medium heat. Add the cumin to the warm oil and let it bloom briefly. Add the sliced onions and cook slowly, stirring often, until they turn deeply golden and fragrant.
Split the onions: Once the onions are caramelized, remove about half from the pan and continue frying the remaining onions until they are darker and crisp around the edges. Set the crispy onions aside for garnish.
Combine and steam: Return the cooked lentils to the pan with the softened onions and their oil. Add the drained rice and just enough water or broth to cover by about an inch. Season with salt to taste. Bring to a gentle simmer, then cover tightly and reduce the heat to low. Allow the mixture to steam together for about 20 minutes, until the rice is tender and the flavors have melded.
Serve: Fluff gently with a fork, then spoon onto a serving platter. Scatter the crispy onions over the top and drizzle with a bit of the onion oil.
