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The Mujadara Pita Roll Up is a great way to eat mujadara, the pilaf of lentils and bulgur with caramelized onions, on the go. Get the mujadara recipe here. Watch how its made here. Find the right lentils and bulgur for mujadara at MaureenAboodMarket.com.
Mujadara is one of the most versatile dishes in my repertoire, and a very favorite for being that—and for being so simple, so healthy, and most importantly: so delicious.
The simplicity starts with the fact that mujadara can be made with very few ingredients. Lentils, coarse bulgur or long grain rice, lots of yellow onion, oil. Spices can be as basic as salt and pepper (my version), though many cooks use other spices too, such as cumin, allspice, and coriander. Watch me make Mujadara on Instagram, and review the recipe here. Get your ingredients, because the right ones matter, at Maureen Abood Market here.
I am always looking to make and eat the foods that “stay with me,” in the best sense of that phrase. The perfect protein/carb combo of lentils and bulgur or rice, plus the rich healthy fat of olive oil, is on the low end of the glycemic index. That means absorption happens slowly in our systems and allows us to be nourished—and satisfied—for a good long time after eating. In turn, one is less inclined to reach for those quick energy foods that are sugary, carb-heavy. A.K.A., afternoon sweets (my personal bad habit that is in process of being kicked).
Versatility of mujadara is supreme. Eat mujadara warm or at room temperature. Eat mujadara straight from the pan or atop a salad. Platter mujadara with vibrant greens and avocado and tomato for a splash. Mujadara for breakfast? Yessir, topped with an egg (thank you cousin Cheryl, for this ingenious insight). My brother Chris suggested mujadara as a base for baked eggs in individual baking dishes would be grand. Agreed! Funny, he gave me little individual Le Creuset baking dishes for Christmas. I think he’s hoping to eat something delicious from them soon….
Mujadara on the go? Another favorite, as a pita wrap. Slather your pita with labneh (thickened yogurt), add lifft (turnip pickles) and fresh herbs (go mint!) or greens. Roll it up, wrap one end in a napkin, and you’re off!
If you want to take it up a notch, make homemade pita by using my pita bread recipe!
Mujadara Pita Roll Up
Ingredients
- 1 large pita, thin and soft
- 1/4 cup labneh or Greek yogurt
- A few pickled turnips, lifft
- A few fresh mint leaves
- 1 cup mujadara
Instructions
- Lay the pita flat on a plate or work surface. Spread the labneh over the center area of the pita. Scatter the pickles and mint evenly over the labneh. Spoon the mujadara evenly across the middle of the pita. Cut in half on an angle, and serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
Truly, I have never tasted this beautiful looking dish. But, I will follow you on Instagram and learn the making from there. Thanks for sharing such a wonderful ad on to my breakfast.
Thank you so much!
Great blog Maureena! What a great compilation of some traditional and new recipes. Mujadara is such a delicious and healthy vegetarian main dish. There are countless recipes of this dish. Every country or even every family has one. One thing to note is the quality of water, which can sometimes affect the time taken to make dried beans tender. I prefer to use bottled water to make this dish.
I have never considered the flavor of the water for my food. Thank you!
Always a favorite (especially during Lent). Love teh roll up idea! Hope all is well 🙂
Hey Cheryl! Thank you and sending hugs to all!
Looks delicious. What brand pita do you recommend?
Gina, I buy New Yasmeen or Beirut Bakery bread available at our local Lebanese restaurants. Those pita breads are out of Detroit area and are thin and soft and wonderful.