Rice and grains
ChefAmir Youssef
Mujaddara with Bulgur and Lentils (Mhmara)
A distinctive bulgur-and-lentil mujaddara — topped here with a little crispy fried onion. This mujaddara is a pride of southern Lebanon.
Bulgur and lentil mujaddara (or "mujaddara hamra") — one of the tastiest mujaddaras. Haven't you tried it yet?
Ingredients
Start here, then move straight into the method.
- 1 red onion
- 1/2 teaspoon starch (cornstarch)
- 2 cups small brown lentils
- 1½ liters water
- 1/2 cup vegetable oil
- 1/2 kg onions, diced small
- Salt
- 1 cup coarse white bulgur, soaked for 5 minutes and drained
- 1/2 teaspoon ground cumin — optional
- 1/4 cup olive oil
Method
Follow the cooking sequence without leaving the page.
- Fry the red onion wedges with a pinch of salt and 1/2 teaspoon starch until they become crispy.
- Cook the lentils, but remove them from the heat just before they are fully tender so the grains don’t split open.
- In a pot, heat 1/2 cup vegetable oil and fry the diced onions with 1/2 teaspoon salt until they turn a deep brown.
- Add the washed, soaked, and drained bulgur on top of the onions and stir so it absorbs the onion oil and moisture; the bulgur will darken in color.
- Add the lentils on top with 1/2 teaspoon salt and 1/2 teaspoon cumin, and stir.
- Cover the pot and reduce the heat to low.
- When the water evaporates and the mixture is cooked, stir in the olive oil, then turn off the heat and cover the pot for an additional three minutes.
- Garnish with the crispy fried onion when serving. Mujaddara can be served hot or cold.
- For more delicious mujaddaras from our site, see Mujaddara (Fluffed Rice)
Recipe tags
Rice and grainsInternationalVegetarianDairy freeNut free
Notes and serving ideas
- Mujaddara (Fluffed Rice)
