Palestinian Mujadara Mix [500 G - 17.6 OZ]

500 g (17.6 oz) | 11 servings | Lentils and bulgur

Mujadara is the dish Palestinian homes cook without thinking: lentils and bulgur in one pot, onions cooked slow until they give in. One of the first written recipes for it appears in a 13th-century Arabic cookbook. It was called the food of the poor, while quietly being one of the more complete things you can eat: protein, fiber, and iron from the lentils, the bulgur filling it out, a whole meal from a nearly bare shelf.

Ayda, who brings us our zaatar and sumac, introduced us to a cooperative in Jenin. They created this mix for us and make it by hand, start to finish: the lentils, the bulgur, the ratio. Add an onion and salt, and finish it the way it has always been finished, under a generous pour of olive oil.

Flavor: Earthy, savory, honest
Texture: Soft lentils, tender bulgur
Cooks in: One pot, about 30 minutes
Best uses: Mujadara as itself, topped with crisp onions and a spoonful of yogurt. Leftovers are better the next day.

Store in a cool, dry place, shielded from direct sunlight or heat.

1. Cook one sliced onion in olive oil, slow, until deep gold.

2. Add the mix, water, and salt. Lid on, low heat, about 30 minutes.

3. Finish with a generous pour of olive oil. Crisp onions on top if you saved any.

1. Whole-Grain Fiber: Freekeh is wheat harvested young and roasted whole, naturally high in dietary fiber.
2. Plant Protein: Lentils and bulgur together are a traditional source of plant-based protein.
3. Slow-Release Energy: Whole grains and legumes digest slowly, keeping you full through the evening.
4. Vitamins & Minerals: A natural source of iron, magnesium, and B vitamins.
5. Digestive Health: High-fiber staples that support healthy digestion.