Photograph of the finished Mujaddara

Middle East · Bulgur đậu lăng hành phi Mujaddara

Mujaddara

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bulgur wheat Bulgur wheat 12.7 oz
  • Photograph of Brown lentils Brown lentils 9.9 oz
  • Photograph of Onion Onion 4
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Cumin seeds Cumin seeds 0.4 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 11.3 oz

Method

  1. 1 Cook the brown lentils with cinnamon for 20 minutes, until tender but not mushy, then drain.
  2. 2 Slice the onions very thinly and sauté them in olive oil for 18 minutes until dark brown, reserving half for topping.
  3. 3 Sauté the bulgur with fried onions and cumin for 2 minutes until the bulgur absorbs the oil.
  4. 4 Pour hot water in a ratio of 1 part bulgur to 1.5 parts water, bring to a boil, then reduce heat to the lowest setting and simmer for 12 minutes.
  5. 5 Mix in the lentils, let it sit for 10 minutes, then sprinkle with the remaining fried onions; using bulgur gives the dish a more pronounced roasted nut flavor than the version cooked with rice.

With an appliance

  • Pressure cooker 42 min

    Replace step 1: cook lentils with cinnamon under high pressure for 5 minutes, then quickly release the pressure and drain; step 2 still sauté the onions for 18 minutes, and the bulgur in step 4 is still cooked with the lid open for 12 minutes.

Start cooking