Bulgur Mujaddara
Mujaddara made with coarse bulgur instead of rice: brown lentils simmered until tender, then folded with bulgur and a generous amount of onions fried in olive oil until deeply caramelized. Cumin and mixed spice give it warmth, and a final shower of crispy onions makes it irresistible.
How to Prepare
Rinse the lentils and simmer in the water until almost tender.
Slice the onions and fry in the olive oil until deep golden; set some aside for garnish.
Stir the bulgur and most of the fried onions into the lentils with salt, cumin and mixed spice.
Add a little hot water if needed, cover and cook on low heat until the bulgur is soft and the liquid is absorbed.
Rest off the heat for 10 minutes, then fluff.
Serve topped with the reserved crispy onions.
Fry the onions low and slow until truly dark — that caramel color is what gives mujaddara its signature flavor.