Mujaddara — country by country
Lentils, rice or burghul, and a mountain of caramelized onions — humble food that outshines feasts.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇱🇧 Lebanon
✨ Rice-based, cumin-warm, with a deep pile of crisped onions on top.
Only in Lebanon
- brown or green lentils
- rice
- large onions
- ground cumin
- salt
🇸🇾 Mujaddara Burghul
✨ Coarse burghul instead of rice — nuttier, darker, dressed with caramelized onion oil.
Only in Syria
- brown lentils
- coarse burghul
- onions
- cumin
🤝 Both use
- olive oil
🇱🇧 Lebanon
⏱ 50 minBeirut's comfort classic with rice, topped with shatter-crisp fried onions.
✨ What makes it special
Rice-based, cumin-warm, with a deep pile of crisped onions on top.
🇸🇾 Syria
⏱ 45 minKnown here as: Mujaddara Burghul
In much of Syria the true mujaddara is made with burghul, earthy and rustic.
✨ What makes it special
Coarse burghul instead of rice — nuttier, darker, dressed with caramelized onion oil.
🇵🇸 Palestine
⏱ 50 minPalestinian mujaddara keeps the rice but loves extra olive oil and served with laban and green olives.
✨ What makes it special
Generous olive oil finish; always on the table with laban, olives, and green chili.