Mains
ChefAlisar Rajab
How to Make Red Mujaddara
Red mujaddara is a much-loved traditional dish! Every homemaker should serve this nourishing dish to her children. It is easy and inexpensive, and delicious with pickles and makdous!
Red mujaddara... a tasty, light recipe without a lot of oil! Try it
Ingredients
Start here, then move straight into the method.
- Coarsely chopped onion
- A pinch of salt
- 1 cup red lentils (small grain)
- 3/4 cup coarse bulgur
- Vegetable oil
- Water
- Did you know that pickles are among the tastiest things to eat with mujaddara? Here is Elsar's recipe for easy pickled eggplant
Method
Follow the cooking sequence without leaving the page.
- Chop a generous amount of onions, then fry them in a little oil, stirring until they brown; add a pinch of salt so the onions do not burn or develop a bitter taste if left unsalted
- When the onions are very well browned, add the washed and drained lentils on top
- Cover the lentils with plenty of water
- When the lentils are fully cooked and only a small amount of water remains in the pot, add the bulgur, stir, and let them boil together for just two minutes
- After two minutes, turn off the heat, cover the pot, and let the bulgur "swell" so the grains expand and cook from the remaining moisture—this way you get red mujaddara that is not overcooked
- Serve the red mujaddara hot or cold
- Alissar Rajab
- Don't you think pickles are one of the best things to eat with mujaddara? Here, from Alissar, is a recipe for Maqti pickles.
Recipe tags
MainsInternationalVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- easy pickled eggplant
