How to Make Red Mujaddara

Ingredients

• Coarsely chopped onion
• A pinch of salt
• 1 cup red lentils (small grain)
• 3/4 cup coarse bulgur
• Vegetable oil
• Water
• This easy, healthy red mujaddara recipe is from a friend and cook at the Shou Tabkhin Al-Youm website:
• Elsar Rajab
• Click on Elsar's name to visit her personal page
• Did you know that pickles are among the tastiest things to eat with mujaddara? Here is Elsar's recipe for easy pickled eggplant

Method

1. 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
2. When the onions are very well browned, add the washed and drained lentils on top
3. Cover the lentils with plenty of water
4. 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
5. 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
6. Serve the red mujaddara hot or cold
7. Alissar Rajab
8. Don't you think pickles are one of the best things to eat with mujaddara? Here, from Alissar, is a recipe for Maqti pickles.