Mujaddara with Meat and Pine Nuts – Traditional Recipe

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Mujaddara with Meat and Pine Nuts – Traditional Recipe

Mujaddara with meat and pine nuts is a classic dish of Levantine and Middle Eastern cuisine, especially popular in Iraq and across the Eastern Mediterranean. It is considered one of the traditional heritage foods of the region.

Historical records even mention Mujaddara in Kitab al-Tabikh (The Book of Dishes), written by Muhammad bin Hasan al-Baghdadi in 1226 CE, proving just how ancient this dish truly is.

The main ingredients are bulgur (or rice) and lentils, which make the dish rich in iron and other nutrients, while the addition of minced meat and toasted pine nuts turns it into a hearty and complete meal.

Every 300 grams of Mujaddara with meat and pine nuts contains about 493 calories, 32 g of protein, 51 g of carbohydrates, and 21 g of fat.

Ingredients (Serves 4)

Mujaddara with Meat and Pine Nuts

 

  • 2 tbsp vegetable oil

  • 150 g onion, finely chopped

  • 6 garlic cloves, crushed

  • 2 chicken stock cubes (Maggi or similar)

  • 2 liters water

  • 360 g green lentils, washed and drained

  • 100 g Egyptian rice, washed and drained

  • 1 tbsp unsalted butter

  • 100 g onion, sliced into thin strips

  • 300 g ground beef

  • 50 g pine nuts

  • 2 tsp ground cumin

  • 1 tsp ground black pepper

Preparation

  1. Cook the lentils:
    Heat vegetable oil in a large pot. Add the chopped onion and fry until golden. Add garlic, chicken stock, water, and lentils. Cook over low heat, stirring occasionally, until the lentils are tender.

  2. Add the rice:
    Stir the mixture well until it becomes slightly thickened. Place it back on low heat, add the rice, and cook gently for about 20 minutes, stirring often, until the rice is cooked and the mixture has a soft, hearty consistency.

  3. Prepare the topping:
    In a separate pan, melt the butter. Add the pine nuts and sliced onion, frying until the onion turns golden. Set aside.

    In the same pan, fry the ground beef with spices until fully cooked. Return the onion and pine nuts to the pan and mix together.

  4. Assemble and serve:
    Transfer the lentil and rice stew (the Mujaddara base) into a large serving dish. Top it with the sautéed meat, onion, and pine nut mixture.

Serve hot, and enjoy this rich and historic Middle Eastern dish that has nourished generations.

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