Muhammara (Red Mujaddara)

Ingredients

• 2 cups small red lentils
• 1 cup coarse brown bulgur
• 3 large onions
• Oil (for frying)
• Salt
• Method for authentic muhammara from our friend and chef on Shou Tabkhin Al-Youm:
• Fatima Jammoul
• Click Fatima’s name to visit her page on Shou Tabkhin Al-Youm and enjoy her other recipes.
• To make the rice-based version (mujaddara al-madradara) see: Mujaddara al-Ruz (Madradara)

Method

1. 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.
2. Finely chop the onion, then fry it in oil until it becomes dark brown; remove it from the heat before it burns.
3. Add the oil used to fry the onion to the lentils.
4. 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.
5. 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.
6. Cover the pot and cook for 15 to 20 minutes over medium heat before serving the muhammara.
7. Fatima Jammoul
8. To make madradara or rice mujadara, see this link: Rice madradara (mujadara)