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.
Mujaddara is a humble, economical dish long known on Levantine tables, and this version leans on coarse bulgur instead of rice alongside brown lentils. Its secret lies in onions fried until they caramelise to deep brown, lending the dish a sweetness and depth rounded out by cumin and spice.
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.
Made it? Rate this recipe
Fry the onions low and slow until truly dark — that caramel color is what gives mujaddara its signature flavor.
Ingredient Swaps
Swap the coarse bulgur for rice for the traditional version. | Use green lentils in place of brown, watching the cooking time. | Reduce the olive oil and use vegetable oil to fry the onions if you prefer.
Common Questions
How do I get crisp onions without burning them?
Fry over medium heat, stirring, until golden brown then lift them out at once.
Should I boil the lentils first?
Yes, cook them until nearly tender before adding the bulgur so they finish together.
Why is my mujaddara too soft?
The water may be too much; adjust the ratio to the type of bulgur.
Served hot or cold?
Good either way, and usually served with yogurt or salad.
Is it vegetarian?
Yes, it is fully plant-based and rich in plant protein.
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