Ultimate Mujadara

Prep Time

30 min

Cook Time

30 min

Total Time

60 min



Ultimate Mujadara in a serving bowl with garnish



  • 2 cups cooked lentils
  • 3-1/2 cups water
  • 1 tablespoon olive oil
  • 1 red onion, finely diced
  • 1/2 pound ground American Lamb
  • 2 tablespoons parsley leaves, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt and pepper
  • 2 cups uncooked rice
  • 1 lime, juiced 

Crispy Onions

  • 2 onions, red or yellow, thinly sliced
  • 1 tablespoon cornstarch
  • 4 tablespoons oil, neutral tasting


  • 1/2 cup pomegranate arils
  • 1/3 cup fresh parsley, cilantro and mint, minced
  • 1/4 cup feta cheese


For the Mujadara: In a large pot, cook lentils in water; save water. 

In a large deep skillet, preheat oil over medium-high heat. Add onion; sauté for 2 minutes. Add American lamb, parsley, and garlic. Season with allspice, nutmeg, salt, and pepper; sauté for 10 minutes until the lamb has cooked through. 

Add in rice; toss for 2 minutes with the lamb. Add lentils water; cover skillet. Bring to a boil; reduce heat to low. Allow rice to cook for 20 to 30 minutes until tender. Once rice is cooked, add in cooked lentils; blend well. 

For the Crispy Onions: Toss onions in cornstarch; pan fry for 10 minutes, tossing every few minutes until golden. Drain on a paper towel-lined plate.

Serve the Mujadara on a serving dish. Top with Crispy Onions, pomegranate arils, parsley, cilantro, mint, and feta.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Ultimate Mujadara in serving bowl with garnish
Ultimate Mujadara in serving bowl with garnish
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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