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מג'דרה דרוזית

Majadra Druze is very similar to the normal Majadra that we know - just use rice instead of bulgur wheat. The taste is of course the most wonderful and suitable for the whole family. Druze majadra is a suitable supplement to large meals or can be used as dinner itself.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 1 cup soaked in water at least two hours and filtered Little black lentils
  • 1 cup - washed well Coarse bulgur
  • 3 Onions
  • 8 Cloves Crushed Garlic
  • 1 Teaspoon and a little according to the taste Cumin
  • Per taste Salt
  • Per taste Crushed Black Pepper
  • 1/2 Teaspoon Cinamon
  • 1 tablespoon and a half Canola Oil
  • 1 tablespoon and a half Olive Oil
  • Per taste Water


  • Chop up the onions.
  • In a deep & low pan - heat up both the canola and olive oil.
  • Fry the chopped onions in the oil until golden.
  • Add the garlic and lower the flame.
  • Continue to fry the onion and garlic, whilst continually stirring, until the onion browns (not burnt).
  • If the liquids begin to drain and the onion begins to dry, add 2 tablespoons of water at a time.
  • Add the black lentils and 1 1/2 cup of water.
  • Bring to a boil and the cook until the lentils have become soft, but not too much (al dente!).
  • Add the bulgur, spices and water to cover everything and above.
  • Continue cooking until the burgul has soaked up the water (approx 18-20 minutes).
  • Taste. If the bulgur is not ready - add another half cup of water and cook, until the bulgur and lentils are ready. Add seasoning if necessary at the end.
  • Its ready!