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Australian Gourmet Traveller recipe for mujaddara.

By Emma Knowles & Lisa Featherby
  • Serves 6
  • 30 mins preparation
  • 1 hr 30 mins cooking

This Levantine dish can be served as a side with fish or on its own. The masses of crisp onion give it an earthy sweetness.


  • 185 ml olive oil (¾ cup)
  • 40 gm butter, coarsely chopped
  • 6 onions, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ras el hanout (see note)
  • 400 gm long-grain rice (2 cups)
  • 750 ml chicken stock (3 cups)
  • 200 gm green lentils (1 cup)
Cucumber and parsley salad
  • 4 Lebanese cucumbers, diced
  • 3 cups coarsely chopped flat-leaf parsley


  • 1
    Preheat oven to 180C. Heat 125ml olive oil and half the butter in a large casserole over medium-high heat, add half the onion and stir occasionally until crisp and dark golden (15-25 minutes). Remove onion with a slotted spoon, repeat with remaining oil, butter and onions, then drain onion (reserve oil mixture) and set aside.
  • 2
    Return oil mixture to pan, add garlic and spices and cook until fragrant (10-20 seconds), then add rice. Stir, add chicken stock, bring to the simmer, cover and bake until rice is just cooked (15-20 minutes).
  • 3
    Meanwhile, for cucumber and parsley salad, combine ingredients in a bowl, season to taste and refrigerate until required.
  • 4
    Meanwhile, cook lentils in boiling water until tender (10-15 minutes), drain and set aside. Stir lentils through rice during last 5 minutes of cooking and serve hot, topped with crisp onion, with cucumber and parsley salad and yoghurt.


Note Ras el hanout is a blend of many different spices, among them cloves, cinnamon, cardamom, coriander and rose, and is available from select delicatessens and online from
Drink Suggestion: Spicy grenache. Drink suggestion by Max Allen

  • Author: Emma Knowles & Lisa Featherby