{"id":5063,"date":"2016-07-21T22:59:35","date_gmt":"2016-07-21T22:59:35","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=5063"},"modified":"2024-11-14T21:32:52","modified_gmt":"2024-11-14T21:32:52","slug":"mujadara-with-bulgur","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/mujadara-with-bulgur\/","title":{"rendered":"Mujadara with Bulgur"},"content":{"rendered":"

Some people tend to think about mujadara as stricktly one type though there are tremendous ways of making mujadara\/ mujaddara. Literally, there is a family of mujadara in Lebanon. Mujadara safra, mujadara hamra, mujadara makhbousa, mujadara with rice, mujadara with bulgur, etc\u2026. I would literally smell my childhood in these dishes \u2013 at least once a week one type of mujadara had been on our family lunch table. Though I wasn\u2019t a fan of any type back then, but now mujadara is comfort food at its best; I can eat any type of it every day without being bored!<\/p>\n

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A frugal meal suitable also for vegetarians and vegans and regarded as poor man\u2019s food, entirely made from your pantry, filling and most importantly delicious and nutritious. Serve it with\u00a0fattoush<\/a>,\u00a0Middle Eastern salad\u00a0<\/a>or even some plain yogurt on the side! And I tell you, it is a meal fit for a king!!\u00a0Watch the video tutorial below.<\/strong><\/p>\n

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Today\u2019s post is about\u00a0mujadara with bulgur.\u00a0 Eventually, at our house, there are two types of mujadara with bulgur that we eat on regular basis! \u201cMujadara with bulgur\u201d and \u201cmujadara hamra\u201d! Both feature bulgur and lentils, and in both onions are typically caramelized; so you may be probably asking yourself what is the difference between both? Here is a detailed post about\u00a0Mujadara Hamra<\/a>\u00a0in case you are interested to learn about it!!<\/p>\n

Now back to today\u2019s post \u201cmujadara with bulgur\u201d<\/p>\n

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Mujadara with bulgur\u00a0is an aromatic bulgur and lentil pilaf garnished with caramelized onions. The garnish here is far more than just decorating a plate, but will add an incredible depth of flavor to the humble lentil-bulgur pilaf! Those beautiful crispy onions will bring out a sweet flavor and will fill your kitchen with a mouth-watering aroma \u2013 the wonderful smell will invade your neighbor\u2019s kitchen and will attract them to your front door, and they taste as good as they smell!<\/p>\n

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When he was young, my son Ali had a weakness to caramelized onions, he used to pick them off the top of the plate and eat them as chips, so I had to make all the time a double batch \u2013 so crispy and comforting.<\/p>\n

Caramelizing onions may be tricky to make for many people but once you get this down, you will be putting them on merely everything! The secret behind the crispiness is to use red onions and to slice them super thin; great tips that has been given to me by my cherished mom \u2013 she had been and still a very skilled cook and I didn\u2019t know how valuable those hints were until I got out into the real world of cooking!<\/p>\n

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How\u00a0 to caramelize onions?<\/h1>\n