Bulgur mujaddara hamra
Brown lentils and coarse bulgur simmered in a deeply browned onion base.
Active time30 min
Cooking1 h 45 min
Total2 h
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Ingredients
- 1 cup of water for the onions
- 4 large onions
- 3 and a half cups of water for the lentils
- 1 cup of uncooked coarse bulgur
- half a cup of olive oil for the onions
- 1 tbsp extra virgin olive oil for finishing
- 1 cup of dried brown lentils
- 2 tsp salt
Preparation
Peel and chop the onions. Heat their oil in a heavy pot, then add onions and a little of the measured salt. Cook over medium heat for about 40 minutes, stirring regularly, until very dark brown but not black or burnt-smelling.
4 large onionshalf a cup of olive oil for the onions2 tsp salt- knife
- chopping board
- heavy pot
- wooden spoon
Boil the onion water. Stand back and add it slowly to the pot as it may splutter. Press the onions with the back of the spoon to release their colour. Add the remaining salt. Cover and simmer gently for 10 minutes.
1 cup of water for the onions- saucepan
- heavy pot
- wooden spoon
- lid
Rinse and drain the lentils. Add them to the pot with their measured water. Bring to a boil, reduce the heat and simmer for about 30 minutes until nearly tender.
3 and a half cups of water for the lentils1 cup of dried brown lentils- colander
- heavy pot
- spoon
Stir in the coarse bulgur. Simmer gently for about 15 minutes, stirring occasionally, until tender and most liquid is absorbed. Remove from the heat and fold in the finishing oil. Serve hot or warm.
1 cup of uncooked coarse bulgur1 tbsp extra virgin olive oil for finishing- heavy pot
- spoon
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration