Mains
ChefNaima Ibrahim
Lebanese Red Mujaddara
Red Mujaddara is one of the most defining Lebanese dishes from southern Lebanon, famous and popular. This recipe is vegetarian and is served with salad, fresh vegetables, and yogurt.
Ingredients
Start here, then move straight into the method.
- 1 cup red lentils
- 1/2 cup coarse bulgur
- 1 kilogram onions
- salt
- water
- 1 teaspoon ground cumin
Method
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- Cook the lentils in water. At the same time, fry the finely diced onion in vegetable oil.
- Aim for a dark brown color for the onion, taking care not to burn it; brown onion gives a lovely flavor and color to the mujaddara, while burnt onion gives an unpleasant bitter taste.
- When frying the onion, add a little of the lentil cooking water to them and let them simmer for a while to draw out the color from the onion.
- Add the onion to the cooked lentils, and when the lentil liquid begins to dry, add the washed bulgur with a pinch of salt and a light pinch of ground cumin.
- Reduce the heat until the lentils and bulgur are fully cooked. After turning off the heat, drizzle a little olive oil over the lentils to give shine and a tender texture to the red mujaddara..
- Serve the red mujaddara with vegetable salad or fattoush, assorted pickles, and plain yogurt
Recipe tags
MainsLevantVegetarianVeganDairy freeNut freeEgg free
