MUJADARA HAMRA
Reddened Lentils with bulgur wheat
Provided by Zaatar
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Chop the onions and add them to a pan with the olive oil, sprinkle with a little salt
- Sauté on medium heat for at least 20 minutes until they turn dark brown (but not burnt!) The more you brown them the more savoury the flavour
- Stand back and slowly add enough boiled water to just cover the onions (it will splutter!) and squish them down with the back of a wooden spoon
- Add just under 1 tablespoon of salt and bring to the boil, cover and simmer on low heat for ten minutes
- Add the lentils and the cold water, turn up the heat until it starts to bubble then reduce the heat to low and leave to cook for around another half hour until the lentils are cooked
- Add the bulgur wheat and simmer for another 15 minutes.
- When the bulgur wheat has soaked up most of the liquid, adjust the salt as necessary, turn off the heat and add a dash of olive oil
- Serve with a side salad or a helping of plain yoghurt
MUJADARA HAMRA (LENTILS & BULGUR)
Mujadara hamra is a wholesome lentils and cracked wheat (bulgur) from the South of Lebanon. Vegan friendly
Provided by Janelle Hama
Categories Main Course
Time 1h15m
Number Of Ingredients 6
Steps:
- Check lentils for stones that need to be discarded
- Wash and soak for a couple of hours (I do this to speed up the cooking process)
- After soaking lentils, discard and wash lentils to rid any excess sediment
- Place lentils in a large pot with water, bring to boil
- Cover the pot of lentils and simmer over low heat about 10 minutes or until lentils are par cooked.
- Drain par cooked lentils in a colander and save liquid. You will use this later
- Heat oil in a saucepan over medium heat
- Cook the onions for about 30-40 minutes, stirring every few minutes until they are dark golden brown. (You'll need to be patient for this step - the onions must be like this as the dish relies on the taste of the caramelised onion)
- Once onions are a dark golden colour, pour the liquid from the lentils into the onions and let it simmer for a couple of minutes to combine.
- Add the cooked lentils, salt (to taste) and cracked wheat (bulgur), stir through thoroughly.
- Cover the saucepan and cook over very low heat for 25-30 minutes.
Nutrition Facts : ServingSize 200 g, Calories 309 kcal, Carbohydrate 52 g, Protein 16 g, Fat 5 g, SaturatedFat 1 g, Sodium 991 mg, Fiber 19 g, Sugar 6 g
BULGUR MUJADARA
Mujadara is one of the most popular dishes across the Levant, with a complex taste that belies its simple ingredients. The mix of contrasting tastes - sweet onions with savory hearty lentils, tender bulgur with crunchy fried onions - is a feast for the tastebuds. The dish is quite forgiving as there is no right or wrong texture. Some people prefer it fluffy like a pilaf while others prefer it more dense, like sticky rice. This version falls somewhere in the middle. Since lentils and bulgur absorb different amounts of liquid depending on variety, check on them periodically, taste and add water as necessary while cooking. The finished dish is equally delicious warm or at room temperature. It is wholesome on its own, but combined with yogurt and served with a chopped salad, bread and olives, it becomes a most satisfying meal.
Provided by Reem Kassis
Categories dinner, lunch, beans, grains and rice, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Make the mujadara: Bring lentils and 4 cups of water to a boil in a medium pot over high. Reduce heat to low and simmer until lentils are partly cooked, 12 to 18 minutes. Taste a lentil to see if it's tender but still has a bite. The timing depends on the lentil variety: Black and le Puy need the most time; green needs the least. Remove from heat.
- Meanwhile, heat the olive oil in a medium frying pan over medium-high. Add the onions and cook, stirring regularly, until deep golden brown and starting to crisp, 15 to 20 minutes. It is important to get them to this point because dark onions give mujadara its distinctive dark color and flavor. Onions go from deep brown to burned very quickly, so be sure to remove from the heat before they burn.
- Pour the onions with the oil over the lentils, and stir in the salt and cumin. Add the bulgur, bring the mixture to a boil, then reduce heat to lowest setting and simmer, covered, until fully cooked, 10 to 15 minutes. Check on the mujadara periodically: If the bulgur and lentils are not fully cooked but the water has evaporated, add a few tablespoons of water and continue to cook until done. Place a tea towel or paper towels under the lid and let sit for 15 minutes.
- If you are making the optional topping, prepare it while the mujadara rests: Heat about 1 inch vegetable oil in a small saucepan over medium to 350 degrees or until a small morsel of bread bubbles and immediately rises to the top. Cut the onion in half and slice through the core to create very thin crescents. Place onions in a medium bowl, sprinkle with the cornstarch and toss to combine. Working in small batches, carefully add to hot oil and fry, stirring occasionally for even browning, until crisp and golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels until dry and crispy, about 2 minutes.
- To serve, transfer mujadara to a serving platter and top with crispy onions, if using.
BULGUR WHEAT AND LENTIL PILAF
Provided by Robert Farrar Capon
Categories easy, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Wash and pick over the lentils. Place them in a saucepan with the water, bring to a boil, lower the heat and simmer for 10 minutes. Drain the lentils immediately and set them aside.
- Put the chicken stock in the saucepan, bring to a boil, add the bulgur wheat, salt and drained lentils and bring to a boil again. Lower the heat and simmer, covered, for 20 minutes, or until the liquid is absorbed.
- Meanwhile, heat the olive oil over low heat in a large, preheated skillet. Add the chopped onion and cook, stirring often, for about 20 minutes, or until golden brown. Add the bulgur-lentil mixture to the skillet and toss gently to combine. Season to taste with salt and pepper. Serve with a green salad.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 11 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 512 milligrams, Sugar 3 grams
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