Mujadara With Bulgur

The first time I made Mujadara With Bulgur, I was seeking comfort after a long day. The aroma of the caramelized onions wafting through my kitchen was irresistible, inviting me to take a seat and savor every bite. As I stirred the mixture of brown lentils and coarse bulgur, I felt a sense of connection—not just to the ingredients, but to the rich Middle Eastern culture that this dish represents. Growing up, I often watched my grandmother prepare her version of this dish, and now I was recreating it in my own home, bringing back waves of nostalgia. The warmth of the spices and the simplicity of the ingredients reminded me that comfort food doesn’t have to be complicated; it’s often the most straightforward dishes that leave a lasting impression.

Ingredient List for Mujadara With Bulgur

When it comes to the ingredients in Mujadara With Bulgur, each item plays a vital role in creating the dish’s unique flavor profile. The harmony between the earthy tones of lentils and the nutty texture of bulgur makes for a delightful combination. Let’s take a look at what you’ll need:

• 2 cups (420g) brown lentils: Small variety preferred for better texture and cooking.
• 5 cups (1200ml) water: Essential for cooking the lentils and bulgur.
• 1 ½ cups (250g) coarse bulgur: Choose brown or white, preferably #2 for the best texture.
• 3 teaspoons ground cumin: Adds a warm, earthy flavor that elevates the dish.
• 2 teaspoons salt: Enhances the overall taste of the dish.
• ¼ teaspoon ground black pepper: Provides a subtle kick.
• ½ cup (120ml) olive oil: Extra virgin preferred for a richer flavor, but light can also be used.
• 16 ounces (450g) yellow onions: Sliced or diced, these will be caramelized for a rich sweetness.

Cooking Instructions for Mujadara With Bulgur

Cooking Mujadara With Bulgur is an experience wrapped in warmth and satisfaction. Let’s dive into the step-by-step process that will lead you to this comforting meal.

1. First, wash and rinse the brown lentils and bulgur thoroughly under cold water. This step is crucial as it helps remove any impurities and excess starch.

2. In a large pot or Dutch oven over medium-high heat, combine the rinsed lentils with water. Bring this mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 10 minutes, or until the lentils are nearly cooked.

3. Now, add the rinsed bulgur to the pot along with ground cumin, salt, and black pepper. Stir everything together and bring it back to a boil.

4. Cover the pot again and reduce the heat to medium-low. Let it cook for about 15 minutes, or until all the water is absorbed. After that, remove it from the heat and let it sit covered for another 10 minutes to allow the flavors to meld.

5. Meanwhile, heat a skillet over medium heat. Add the olive oil and sliced onions. Cook while stirring regularly until the onions turn golden. If your skillet is small, you may need to do this in batches to caramelize them evenly.

6. Once the onions are beautifully caramelized, stir most of them into the mujadara, reserving some for topping. For an extra treat, sauté additional onions with some flour or corn starch until crispy.

7. Finally, serve the mujadara warm, topped with the caramelized or crispy onions. Enjoy the rich flavors and comforting texture!

Variations to Try

If you’re feeling adventurous, there are plenty of variations to explore with Mujadara With Bulgur. Here are some ideas to enhance the dish:

• Adding Vegetables: Incorporate your favorite veggies like carrots, bell peppers, or spinach for added nutrition.
• Spicy Kick: For those who love heat, try adding a pinch of cayenne pepper or some chopped green chilies.
• Herb Infusion: Adding fresh herbs like parsley or cilantro just before serving can provide a refreshing touch.
• Serving Options: Pair it with a side of yogurt or a light salad for a balanced meal.
• Experimenting with Spices: Feel free to experiment with spices like coriander or paprika to change the flavor profile.

Serve This Mujadara With Bulgur With

• Fattoush Salad: A vibrant salad that adds freshness to your meal.
• Yogurt: A side of plain yogurt pairs beautifully, balancing the spices in the dish.
• Shirazi Salad: This refreshing Persian salad complements the earthy flavors of Mujadara With Bulgur.
• Tabbouleh: A parsley-based salad offers brightness and an additional layer of flavor.
• Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to five days.
• Freezing: If you want to keep it longer, freeze portions in an airtight container for up to three months.

FAQ

Conclusion

Mujadara With Bulgur is truly a special dish that encapsulates the essence of comfort food. Its rich flavors and healthy ingredients make it not only satisfying but also a nourishing option for any meal. I encourage you to try making this dish at home; it’s simple, fulfilling, and sure to become a family favorite!

Mujadara With Bulgur

Craving something hearty and nutritious? Mujadara With Bulgur is your answer! This delicious dish combines the earthy flavors of lentils, wholesome bulgur, and sweet caramelized onions for an easy weeknight dinner. Enjoy it warm and discover why it's a beloved comfort food!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Middle Eastern

Servings 8 servings

Calories 320 kcal

Equipment

• Skillet
• 6-quart Dutch Oven or a large pot

Ingredients

  

• 2 cups g brown lentils Small variety preferred for better texture and cooking.
• 5 cups ml water
• 1 ½ cups g coarse bulgur Choose brown or white, preferably #2 for the best texture.
• 3 teaspoons ground cumin Adds a warm, earthy flavor that elevates the dish.
• 2 teaspoons salt Enhances the overall taste of the dish.
• ¼ teaspoon ground black pepper Provides a subtle kick.
• ½ cup ml olive oil Extra virgin preferred for a richer flavor, but light can also be used.
• 16 ounces g yellow onions Sliced or diced, these will be caramelized for a rich sweetness.

Instructions

 

• First, wash and rinse the brown lentils and bulgur thoroughly under cold water. This step is crucial as it helps remove any impurities and excess starch.
• In a large pot or Dutch oven over medium-high heat, combine the rinsed lentils with water. Bring this mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 10 minutes, or until the lentils are nearly cooked.
• Now, add the rinsed bulgur to the pot along with ground cumin, salt, and black pepper. Stir everything together and bring it back to a boil.
• Cover the pot again and reduce the heat to medium-low. Let it cook for about 15 minutes, or until all the water is absorbed. After that, remove it from the heat and let it sit covered for another 10 minutes to allow the flavors to meld.
• Meanwhile, heat a skillet over medium heat. Add the olive oil and sliced onions. Cook while stirring regularly until the onions turn golden. If your skillet is small, you may need to do this in batches to caramelize them evenly.
• Once the onions are beautifully caramelized, stir most of them into the mujadara, reserving some for topping. For an extra treat, sauté additional onions with some flour or corn starch until crispy.
• Finally, serve the mujadara warm, topped with the caramelized or crispy onions. Enjoy the rich flavors and comforting texture!

Notes

• Quality of Ingredients: Using high-quality olive oil and fresh onions can significantly enhance the flavor of Mujadara With Bulgur.
• Cooking Lentils: Be sure to monitor the lentils to avoid overcooking. They should be tender but not mushy.
• Caramelizing Onions: Take your time with the onions. Cooking them slowly over medium-low heat will develop their natural sweetness.
• Leftover Storage: Store any leftovers in an airtight container in the fridge for up to four to five days for the best flavor.

Keyword Bulgur recipe, healthy lentil dish, Middle Eastern comfort food, Mujadara recipe

Previous PostBerry Burst Granita

Next Post Strawberry Cake Mix Cookies

Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.