Bulgur and lentil mujaddara (or "mujaddara hamra") — one of the tastiest mujaddaras. Haven't you tried it yet?

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

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.

This delicious recipe is from a friend and chef on the site

Click Amir's name to visit his page and discover all his easy recipes

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Mujaddara with Bulgur and Lentils (Mhmara)

Prep checklist