Galit’s Mujaddara – Lentil, Rice and Onion Pilaf with Tahini Sauce

This Community Recipe is Galit‘s Mujaddara – Lentil, Rice and Onion Pilaf with Tahini Sauce. Muajaddara is a classic Middle Eastern dish of fragrantly spiced rice and lentils, decorated with crispy fried onions and cilantro.

Community Recipes is a recurring feature where we share your vegan recipes on the Jewish Food Hero blog.  If you want to share a recipe in this series, pitch us your idea here.This series is all about sharing healthy plant-based and vegan recipes and creating a positive community around food and sharing. 

Galit holding a large platter of Majaddara in a garden

All about Galit Konstantine

Galit grew up in a traditional Morrocan home. Both her parents grew up in Jewish home in  Casablanca. Growing up she was always helping her mom in the kitchen and everything was homemade. Galit grew to appreciate fresh markets and sometimes picking up fruit and vegetables from the field.

Galit says, “When I circle Morocco in my thoughts, It’s in art, in culture and music and so much tradition. I am fluent in Morrocan but I still haven’t been there.”

Her favorite meal is her mother’s spicy Morrocan fish kebabs. She enjoys drinking mint tea and has to have it with Makina coconut and sesame cookies. Today, Galit lives in Natick with her husband and five adorable children. They share love and food with their Jewish community. She weaves her Moroccan heritage through her cooking, and that’s how she created Galit’s Mujaddara – Lentil, Rice and Onion Pilaf with Tahini Sauce. 

Israeli culinary experiences

Before they were married, Galit and her husband Yoel attended culinary school in Israel and ran a catering business there together. They later moved to the United States, got married and founded Dushez Kosher Catering. Their company highlights innovative and delicious cuisine and outstanding service. Their menus combine Mediterranean, Jewish, French, and American cuisines. 

Galit holding a large platter of Majaddara in a garden

How does Galit feel when she cooks?

Galit believes that the joy of cooking is not only in the preparation of the food, but at the moment when people sit down together and enjoy flavors and presentation. For her, food is about sharing and being together.

An adaptation of a classic

Mujaddara is not a new recipe, it is a classic middle eastern
dish.  With her Mujaddara – Lentil, Rice and Onion Pilaf with Tahini Sauce, Galit combined many of her favorite childhood flavors together. Her recipe features a more intense spice profile than many traditional recipes. This version of the dish is delicious served with tahini and dried fruit, taking inspiration from a Moroccan tagine.

Healthy adaptations

The classic version of this recipe uses a generous amount of oil, giving a rich flavor and mouthfeel. However, nowadays many people choose to eat a lighter diet, and that does not mean this dish is off limits!

To make  lighter and healthier version of Galit’s Mujaddara – Lentil, Rice and Onion Pilaf with Tahini Sauce, you could:

  • Reduce the amount of oil to 2-3 tablespoons total
  • Serve it alongside salads to increase fibre content.  
  • Add baked vegetables such as squash and zucchini to the serving platter. 
  • Make with brown basmati rice
Galit holding a large platter of Majaddara in a garden

Ingredients focus

  • Rice – a staple whole grain in many parts of the world, you can choose which variety suits you best. Galit’s recipe calls for basmati, a longer, thin grain. Brown rice is an ideal, everyday food which is filling and nutritious. 
  • Lentils – This recipe uses brown or green lentils, with their earthy and pleasingly natural flavor. They hold their shape and texture much better than red lentils, which tend to fall apart when cooked. 
  • Onions – Is it a mistake to think of onions as a replaceable part of any meal! They are an essential part of the base of so many dishes and sauces. Galit’s Mujaddara – Lentil, Rice and Onion Pilaf with Tahini Sauce showcases onion combined through the rice and lentils to flavor, as well as fried in golden rings to adorn the finished dish. 

Add Galit’s Mujaddara – Lentil, Rice and Onion Pilaf with Tahini Sauce it to your favorite recipes list

This dish is full of flavor and the amazing spices of the Middle East. It is a dish you will repeat often. This is the kind of dish that gets quicker and quicker to prepare the more often you make it. It’s a pleasure with every bite, a delicious vegan dinner. Best of all it can be served at any temperature, so leftovers are a treat for lunch the next day!

More Jewish Food Hero Community Recipes

Sometimes we all need a little inspiration to mix up our regular recipe rotation. Our Community Recipes feature is for just that – to share our favorites and hear from a variety of people in our community.  Don’t forget to get in touch to share your vegan recipe too!

Here are some more healthy, plant-based savory recipes you may enjoy:

Megan’s Seasonal Root Vegetable Latkes

Plant-Based Shepherd’s Pie 

Plant-based Stuffed Cabbage Rolls

Lentil and Tomato Stew with Tamarind

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uncooked rice grains and Galit holding a large platter of Majaddara in a garden

Galit’s Mujaddara – Lentil, Rice and Onion Pilaf with Tahini Sauce

  • Author: jewishfoodhero
  • Prep Time: 5-10 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 51 minute
  • Yield: Serves 46 1x

Description

Galit‘s Mujaddara – Lentil, Rice and Onion Pilaf with Tahini Sauce. Muajaddara is a classic Middle Eastern dish of fragrantly spiced rice and lentils, decorated with crispy fried onions and cilantro


Scale

Ingredients

  • One cup lentils (brown or green)

  • 3 white onions, thinly sliced

  • 1/2 cup olive oil

  • two spoons light brown sugar

  • 5 cloves fresh garlic, minced 

  • 1/2 teaspoon nutmeg 

  • 1 teaspoon cumin 

  • 1 teaspoon cinnamon 

  • 1 teaspoon turmeric 

  • 1/2 cup chopped cilantro, plus more to serve

  • one cup basmati rice 

  • 1 teaspoon salt 

  • 2 cups boiling water

  • cornstarch or tapioca flour for frying

  • 2 tablespoons pine nuts


Instructions

 

  1. Cook one cup of dried lentils in boiling water with 1 teaspoon of salt for 10-15 minutes. Drain and set aside.

  2. Meanwhile, gently sautée 3 thinly sliced white onions in ½ cup of olive oil for about 20 minutes.

  3. Next, add two spoons of light brown sugar, 5 cloves of minced garlic, all the spices and ½ cup chopped cilantro to the onion mix. Continue to sautée until golden brown. 

  4. In a separate pot, sautée one cup of basmati rice with one teaspoon of salt for about 5 minutes.

  5. Add 2 cups of boiling water to the rice and allow to cook. 

  6. When the rice is cooked, add the lentils and onion. Mix gently and set aside on a serving platter. 

  7. Slice one onion into thin rings and powder the with cornstarch or tapioca flour. Fry until light brown.

  8. Garnish the mujaddara with the onion rings, more chopped cilantro and 2 tablespoons of pine nuts. 

  9. Serve hot or cold, with added tahini drizzled on top. 



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