Monday, January 27, 2014

Mujadara with Salata

We love ethnic food.  I think the blog probably reflects that, but just incase you didn't know it.  We do.

When going out to a Mediterranean-type restaurant, my standard choice of meal is the Majadara plate.  There's just something about the specially lightly spiced lentils and bulgar with the salata on top to give it even more flavor and some crunch.  Add some tzatziki and we can call it good!

I got the basic Mujadara recipe here, and used this Salata recipe to recreate my favorite dish from our old favorite Lebenese restaurant in Cleveland.  It was delish!

Mujadara with Salata and Tzatziki
serves 4-6


  • 4 cups chopped or sliced onion
  • 2 cups water
  • 2 cups cooked lentils
  • 1 cup dry bulgar
  • 1/4 cup fresh mint, packed and chopped
-- In a large skillet, saute the onions until they are nicely golden brown and almost caramelized
-- Add cooked lentils, water, and bulgar.  Bring to a boil, reduce heat, and simmer 8-10 minutes until water is absorbed.
-- Stir in 3 TBLS packed mint.  Save the leftovers for garnish

  • 2 cups chopped tomatoes
  • 1 1/2 cup chopped cucumber
  • 1/4 cup chopped scallions
  • 2 TBLS fresh mint
  • 2 TBLS lemon juice
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp minced garlic
  • 1/8 tsp each: salt and pepper
-- Mix together in a small bowl and serve over mujadara

  • 1 cup yogurt (almond or soy milk based yogurt works fine)
  • 2 tsp minced garlic
  • 2 TBLS lemon juice
  • 1 cucumber, seeded and grated
  • 2 tsp white wine vinegar
  • 2 tsp dill (or mint)
-- Puree yogurt, lemon juice, garlic and vinegar together until smooth
-- Squeeze cucumber dry and stir into bowl
-- Chill 2-3 hrs before using

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