Introduction
The Palestinian Majalla is one of the most famous rural breakfast dishes, enjoyed in Palestinian villages for decades.
It is simple in ingredients but rich in energy, fat, and traditional flavor, providing warmth and fullness, especially on cold days.
Majalla is made from cracked lentils, toasted bread, ghee, and onions, blended together to create a warm dish reminiscent of old stories passed down through generations.
The Origin of Majalla in Palestinian Cuisine
1) A Truly Rural Meal
Majalla was traditionally prepared in rural homes using lentils from local crops, homemade ghee, and toasted taboon bread.
2) Linked to Winter and Hard Work
Farmers would eat it in the morning before heading to the fields, as it provides great energy and warms the body.
3) Still Present Today
Despite modern changes, Majalla remains a traditional dish in Palestinian kitchens, carrying the aroma of the past.
Authentic Palestinian Majalla Ingredients
1) Lentils:
- 1½ cups cracked lentils
- Water for boiling
- Salt
- Cumin
2) Bread:
- Taboon bread or regular Arabic bread
- Cut and toasted in the oven or fried
3) Ghee or Oil:
- 2 tbsp homemade ghee (for authentic flavor)
- Or olive oil for a lighter version
4) Onions:
- 1 large onion, chopped or sliced
- Fried or sautéed in ghee
5) Optional Additions:
- Crushed garlic
- Black pepper
- Red chili pepper
- Lemon for serving
Step-by-Step Preparation
1) Boil the Lentils:
- Rinse the lentils well.
- Place in a pot, cover with water, and add a pinch of cumin to prevent swelling.
- Cook over medium heat until the lentils are slightly mashed and thick.
2) Fry the Onions:
- Heat ghee in a pan.
- Add onions and fry until golden and fragrant.
- Some regions prefer slightly burnt onions for a light smoky flavor.
3) Prepare the Bread:
- Cut the bread into small pieces.
- Toast in the oven, on a griddle, or fry until crispy.
4) Combine Ingredients:
- Add fried onions to the lentils and mix well.
- Pour the mixture over the toasted bread in a large dish.
- Some families add a layer of ghee on top for extra flavor.
5) Serving:
- Serve Majalla hot immediately.
- Optional: add a little olive oil or lemon to taste.
The Meaning Behind the Name “Majalla”
The name comes from the serving style, where the bread is completely “covered” (Majalla) with hot lentil mixture, allowing the bread to absorb the flavor and make the dish perfect for breakfast.
In Palestinian dialect, “Majalla” means full coverage, which is how the dish got its name.
Tips for Perfect Palestinian Majalla
- Use fresh cracked lentils for the ideal texture and thickness.
- Authentic homemade ghee gives the richest traditional flavor.
- Properly fried onions enhance the taste and add an authentic rural or Nabulsi touch.
- Fresh toasted bread, whether taboon or regular, must be crispy.
- Serve immediately, as the bread quickly absorbs the lentils and may lose crispiness if left too long.
Nutritional Value of Majalla
- High Energy: Thanks to lentils, carbs, and ghee.
- Plant-Based Protein: Lentils are an excellent source.
- Dietary Fiber: Helps with satiety and digestion.
- Healthy Fats: Use olive oil instead of ghee for a lighter version.
- Vegetarian-Friendly: Completely plant-based, no meat required.
Conclusion
Palestinian Majalla is more than just a breakfast dish; it is a warm meal carrying the aroma of the past and the authenticity of the Palestinian countryside.
From cracked lentils to homemade ghee and toasted bread, simple flavors blend to create a dish that satisfies both body and soul.
By following the steps and secrets above, you can make a delicious Majalla similar to the ones grandmothers used to prepare on beautiful winter mornings.
