Bulgur Mujaddara Recipe By Tasty

BULGUR MUJADDARA RECIPE BY TASTY

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

Bulgur Mujaddara Recipe by Tasty image

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

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

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

Bulgur Mujadara image

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.

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

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MUJADARA {LEBANESE LENTILS AND RICE RECIPE}

Web Apr 28, 2019 Drain the soaked rice, add to the pot of lentils and season with salt. Bring to a boil, then reduce to a simmer and cook covered until …
From feelgoodfoodie.net
Cuisine Middle Eastern
Total Time 1 hr 10 mins
Category Entree
Calories 312 per serving

Rinse lentils, strain and place in a large pot with 5 cups of water. Bring mixture to a boil, simmer and cook covered until the lentils are tender but not fully cooked, about 15 minutes. Most of the liquid should be absorbed.
Rinse the rice, then transfer to the pot of lentils and season with salt. Add 2 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
In a separate large pan, heat two tablespoons of olive oil on medium heat and fry the chopped onions until golden brown, about 10-15 minutes. Transfer on top of the lentils and rice mixture, add cumin and toss to combine.
In the same large pan used to cook the onions, heat the remaining olive oil on medium heat and fry the sliced onions until golden brown and caramelized, about 15 minutes. In the last couple minutes of frying the onions, you can turn up the heat to high to get a crispy texture.

Bulgur Mujaddara Recipe By Tasty

BULGUR MUJADDARA RECIPE BY TASTY

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

BULGUR MUJADARA

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