Mains
ChefFatima Jammoul
Muhammara (Red Mujaddara)
Authentic muhammara — a red mujaddara popular in southern Lebanon. Delicious served with vegetables, salad, yogurt, pickles or makdous.
Muhammara — one of the best-known southern Lebanese mujaddara dishes. This mujaddara is made with bulgur and lentils, so it’s very nutritious.
Ingredients
Start here, then move straight into the method.
- 2 cups small red lentils
- 1 cup coarse brown bulgur
- 3 large onions
- Oil (for frying)
- Salt
- To make the rice-based version (mujaddara al-madradara) see: Mujaddara al-Ruz (Madradara)
Method
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- Wash the lentils and place them in a pot with enough water to cover; boil them only until half-cooked, then drain and set aside.
- Finely chop the onion, then fry it in oil until it becomes dark brown; remove it from the heat before it burns.
- Add the oil used to fry the onion to the lentils.
- Leave the fried onion in the pan and add 3 and 1/4 cups of the lentil-boiling broth with salt, and let them boil for about 10 minutes.Timers: 10 min
- After the water takes on the color of the onion, add the broth to the lentils, then add the bulgur after washing and draining it.
- Cover the pot and cook for 15 to 20 minutes over medium heat before serving the muhammara.Timers: 20 min
- Fatima Jammoul
- To make madradara or rice mujadara, see this link: Rice madradara (mujadara)
Recipe tags
MainsInternationalVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Mujaddara al-Ruz (Madradara)
