Mujaddara

Mujaddara is lentils and rice simmered together until soft, topped with a deep pile of caramelized onions. It's a Levantine dish old enough that some trace it — or dishes very like it — back to the "mess of pottage" mentioned in the Book of Genesis, and it's stayed a staple across the region ever since.

What it actually is

Brown lentils are simmered first until nearly tender, then rice is added to the same pot with more water and cooked together until both are soft and the dish has thickened into something between a pilaf and a porridge. Separately, a large quantity of onion, sliced thin, is cooked slowly in olive oil until deeply caramelized, dark brown and almost sweet, then piled generously over the top just before serving.

The ratio of onion to lentils-and-rice is meant to be generous, not a garnish amount — a mujaddara without a proper mound of onions on top has missed most of the point of the dish.

How it's served

• Warm or at room temperature, the caramelized onions piled visibly on top.
• With plain yoghurt spooned alongside, to cut the sweetness of the onions.
• As a filling main on its own, or as a side to grilled meat or fish.

Writing it on a menu

• Mention that it's naturally vegan, a genuinely filling option to place among heavier meat dishes on the same menu.
• Say how generous the onion topping is; it's meant to be a substantial layer, not a scattering.
• Note that it keeps and reheats well, unlike many rice dishes, which affects how it can be prepped ahead.
• Flag that leftover mujaddara is often eaten cold the next day, which is traditional rather than a compromise.