Mujadara Hamra
Description
There are some dishes that prove you don’t need a long list of ingredients to create something truly memorable. Mujadara Hamra is one of them.
Ingredients
- 2 cups brown lentils
- 1 cup coarse bulgur
- 10 medium-sized onions finely chopped
- 1 cup olive oil and canola oil mixed together
- 6½ cups water
- 2 teaspoons salt or to taste
Instructions
- Visually inspect the lentils for any small stones. Rinse them and place them in a pot. Add 6½ cups of water and bring to a boil. Cover the pot and simmer over low heat for about 20 minutes, or until the lentils are cooked but not overly soft. Drain in a colander, reserving the cooking liquid.
- Heat the olive and canola oils in a saucepan over medium-low heat. Cook the onions for about ten minutes, stirring every few minutes.
- Continue to cook and scrape until the onions are very dark brown in color. This step is crucial to the final result of the dish—the success of the dish depends on getting the onions to this stage.
- Add the drained liquid from the lentils to the onions and let it simmer for one minute.
- Add the cooked lentils, salt, and coarse bulgur slowly, stirring the mixture continuously.
- Cover the saucepan and cook over very low heat for 25–30 minutes.
- Serve with pita bread, radishes, fattoush, a Middle Eastern salad, or some plain yogurt!
- My favorite way to enjoy leftover Mujadara Hamra is wrapped in Arabic bread (pita) or saj bread, with sliced radishes, pickles, and tomato wedges—a wrap that strikes the perfect balance between crunchy and creamy textures in every bite. Heavenly!
Video
Notes
If you make this recipe, share your pictures on Facebook—I’d love to see your creations! Don’t forget to hashtag them so I can find them. #Hadia's Lebanese Cuisine
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