Mujedre (مجدرة) is one of those classic Syrian dishes that just feels like home. It’s simple, nourishing, and full of the comforting flavors I grew up with. In our home, it wasn’t just dinner—it was school lunch leftovers, part of our catered school meal program, and the reason I learned to love real food from such a young age.

I still laugh thinking about how normal it was for us, as kids, to eat plain yogurt or labne by choice. What American kid does that!? 🤣 But in our community, that cool, tangy “dollop” on top of warm lentils and rice just works—plus it adds a protein boost that kept us full and balanced.

A Dish with History Across Communities

When I shared Mujedre on TikTok, I learned so much from other Syrian communities—many use bulgur instead of rice, and others eat it during Lent. For us, it became traditional to enjoy it the night before the fast of Tisha B’Av, one of the saddest days in Jewish history. I love how one dish can hold meaning across cultures and religions while still being a shared comfort food.

My Healthy Twist

I make it with brown basmati rice because the flavor is so strong and savory that the swap is a no-brainer. It keeps the dish hearty and satisfying while adding more fiber and nutrients. And yes… I have an even healthier twist coming—want to guess the secret ingredient?

 Mujedre Recipe (Syrian Lentils & Rice)

Ingredients

• 1 cup lentils
• ¾ cup water
• 1 large Spanish onion, sliced
• 2 tbsp avocado oil
• 1 cup long-grain brown basmati rice
• Kosher salt
• Optional: parsley, yogurt, or labne 

Directions

Boil lentils ~6 minutes until al dente. Strain and save the liquid.

1. Add water to that saved liquid to make 3 cups total.
2. Cook the rice in the 3 cups liquid with salt. Add a spoon of fried onions to the pot.
3. Fry onions 20–30 minutes until golden.
4. Serve lentils and rice topped with fried onions. Add parsley or labne if you like.

 CLICK HERE FOR LEBNE RECIPE