Mujadara With Bulgur Recipes

BULGUR MUJADDARA RECIPE BY TASTY

Bulgur Mujaddara Recipe by Tasty image

Here's what you need: olive oil, onions, lentils, water, fine grain bulgur, salt, pepper, caramelized onion

Provided by Sana Mbayed

Yield 3 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
3 onions, chopped
¾ cup lentils
2 ½ cups water
1 cup fine grain bulgur
1 salt, to taste
pepper, to taste
caramelized onion, for serving

Steps:

Over medium heat, pour the olive oil into a pot. Add the chopped onions, lentils, and water. Cover the pot and simmer the lentils.
Add the bulgur, salt, and pepper. Cover the pot and cook over low heat until the bulgur is cooked.
Serve with caramelized onions.
Enjoy!

Nutrition Facts : Calories 508 calories, Carbohydrate 86 grams, Fat 10 grams, Fiber 14 grams, Protein 20 grams, Sugar 11 grams

BULGUR MUJADARA

Bulgur Mujadara image

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

Ingredients

1 cup whole lentils (black, le Puy, brown or green), picked over and rinsed
1/2 cup olive oil
3 medium yellow onions, finely diced
1 teaspoon fine sea salt
1/2 teaspoon ground cumin
1 cup coarse bulgur
Vegetable oil, for frying
1 large yellow onion
1 teaspoon cornstarch

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.

MUJADARA WITH BULGUR

MUJADARA WITH BULGUR image

Yield 8 people

Number Of Ingredients 11

Ingredients

1 cup brown or green lentils
l Large sweet onion
2 teaspoons salt, more as needed
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 cup bulgur
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/8 to 1/4 teaspoon cayenne
1 bay leaf
1 cinnamon stick

Steps:

1. Prepare bulgur according to instructions (I use Bob's red mill). 2. In large pot or dutch oven sauté onions in olive oil until crisp. Add minced garlic for the last 2 minutes. 3. Add lentils 3 cups of water , 2 teaspoons salt, bay leaf and cinnamon stick, cumin, cayenne and allspice. Bring to a simmer. Cover and cook over low heat for 15- 20 minutes. 4. When most of the water is absorbed into the lentils and they are soft but firm add the just prepared bulgur (it should still be warm) to the lentils mix and let sit covered until the water is absorbed. 5. Adjust salt and pepper if desired 6. Just before serving add some high quality olive oil for taste and texture. 7.Can be served at room temperature or warm

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