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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 212.4
  • Total Fat: 11.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.3 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 6.8 g
  • Protein: 6.1 g

View full nutritional breakdown of M'jedra calories by ingredient
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M'jedra

Submitted by: BETHPROVERBS31
M'jedra

Introduction

Pronounced ma-zhe-dra, this is a vegan Middle Eastern bulgur wheat, lentil and onion pilaf that is incredibly yummy! I first had it at a now (unfortunately) defunct Middle Eastern cafe and the full-blooded Syrian owner told me what the ingredients were, so after they closed and I was craving this dish, I threw together the ingredients in amounts I felt were similar to hers and it turned out pretty authentic tasting! You can also use equal amounts of whole-grain brown rice instead of the bulgur, but I prefer the bulgur wheat. Nutritional info listed is using the bulgur. Pronounced ma-zhe-dra, this is a vegan Middle Eastern bulgur wheat, lentil and onion pilaf that is incredibly yummy! I first had it at a now (unfortunately) defunct Middle Eastern cafe and the full-blooded Syrian owner told me what the ingredients were, so after they closed and I was craving this dish, I threw together the ingredients in amounts I felt were similar to hers and it turned out pretty authentic tasting! You can also use equal amounts of whole-grain brown rice instead of the bulgur, but I prefer the bulgur wheat. Nutritional info listed is using the bulgur.
Number of Servings: 10

Ingredients

    4 cups cooked bulgur (cooked according to package directions) or cooked brown rice
    2 cups cooked lentils (can use whatever type you prefer)
    2 cups onions, sliced in thin rings
    3 cloves garlic, finely diced
    8 tbsp extra virgin olive oil

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Directions

1.) Cook bulgur or rice and lentils according to their package directions until soft but NOT mushy.
2.) In large non-stick frying pan, cook onion slices and garlic in 4 tbsp of the olive oil over medium-high heat until onions are browned and slightly crispy.
3.) Add next 4 tbsp olive oil to pan, then add bulgur (or rice) and lentils and stir to mix well.
4.) Continue cooking over medium-high heat until warmed and bulgur/rice is slightly browned in spots.
5.) Serve and enjoy!

Makes about ten (10) 1/2 cup servings (I estimated)

Number of Servings: 10

Recipe submitted by SparkPeople user BETHPROVERBS31.






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Member Ratings For This Recipe

  • I used homemade chicken stock to cook the lentils and the bulgur and this dish is amazing! - 9/15/12

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  • Oh my! This is delicious! I did add salt when cooking the bulgur and lentils, as well as adding the spices RUTHXG suggested when cooking the lentils. Will definitely make this again! - 7/23/11

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  • I made it with red lentils & overcooked them, but it's still delicious. I added cumin, turmeric, & red pepper flakes, as well as salt & black pepper. Yum! - 6/18/11

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  • Will definitely be using this regularly! - 12/18/10

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  • this looks great - making it tonight - but seems like it needs a little bit of spice! I will be adding some cumin and red pepper flakes to give it a little kick. - 1/29/10

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  • I am lebanese and I knew how to make this, but thanks for making it even easier. SOOOO GOOD!!!!! I make it like once a month now!!! Very econmical too. and I eat it with some low fat homemade yogurt. MMmmmmm - 1/3/10

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  • Hi - I am always on the lookout for tasty lentil recipies that are gluten free. I'll try this using brown rice and see how I like it. Thanks for sharing. - 12/4/08

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