Mujadara

Youssef Al-OtaibiChef

Ingredients

• Vermicelli
  4 cup
• Lentils
  0.8 cup
• Egyptian Rice
  0.3 cup
• Water for boiling lentils and rice
  1 liter
• Vegetable Oil
  0.3 cup
• Water for boiling lentils
  3 cup
• Chicken Bouillon Cube
  1 cube
• Salt and Black Pepper
  0
• Cumin
  0.5 teaspoon

Steps

1. 1

   In a casserole, place the lentils with one liter of water and leave on the heat until it boils. After boiling for five minutes, add the rice and let them cook for ten minutes.

   Required Tools:

   Casserole

   5 min
2. 2

   In a pot, sauté the vermicelli in the oil until golden, then add the drained lentils and rice, along with salt, pepper, and cumin.

   Required Tools:

   Pot

   5 min
3. 3

   Take two cups of the lentil boiling broth, dissolve the bouillon cube in it, and add it to the Mujadara. Cover the pot and let it simmer on very low heat until the water evaporates.

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Vermicelliper 100g

Energy371 kcal

Protein13 g

Total Fat1.5 g

Carbohydrate75 g

Dietary Fiber3 g

Total Sugars0.5 g

Egyptian Riceper 100g

Energy130 kcal

Protein2.7 g

Total Fat0.3 g

Carbohydrate28.2 g

Dietary Fiber0.4 g

Total Sugars0.1 g

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

Cuminper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2.2 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags