Description
Bulgur Mujadara is a flavorful Middle Eastern dish combining hearty coarse bulgur wheat, tender lentils, and sweet caramelized onions, seasoned with warm spices like cumin, allspice, and cinnamon. This vegan and vegetarian-friendly recipe offers a comforting, nutritious meal perfect as a main course or side dish.
Ingredients
Scale
Main Ingredients
- 1 cup coarse bulgur wheat
- ¾ cup brown or green lentils
- 3 cups water or vegetable broth (divided)
- 3 large yellow onions, thinly sliced
- ¼ cup olive oil
- 1 tsp ground cumin
- ½ tsp ground allspice
- ¼ tsp cinnamon
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Cook the lentils: Rinse the lentils thoroughly and place them in a pot with 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the lentils are just tender but still hold their shape. Drain any excess liquid.
- Caramelize the onions: While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook slowly, stirring frequently, for 25–30 minutes until they turn deeply golden brown and caramelized. Reserve a small portion of the onions for garnish if desired.
- Combine and cook bulgur with lentils: Add the cooked lentils to the skillet with the caramelized onions. Stir in the coarse bulgur wheat, 1 cup of water or broth, ground cumin, allspice, cinnamon, salt, and black pepper. Bring the mixture to a simmer, cover the skillet, and cook over low heat for 15–20 minutes until the bulgur is tender and the liquid has been absorbed.
- Finish and serve: Fluff the mujadara mixture with a fork to separate the grains. Taste and adjust seasoning if needed. Serve warm or at room temperature topped with the reserved caramelized onions, chopped fresh parsley, and lemon wedges for a bright, fresh contrast.
Notes
- Mujadara is traditionally served with yogurt or a refreshing cucumber salad for added creaminess and balance.
- Using coarse bulgur gives a heartier texture, but medium bulgur can be substituted—just reduce the cooking time slightly to prevent overcooking.
- The caramelized onions add depth and sweetness; take care to cook them slowly to avoid burning.
- This dish stores well and can be enjoyed cold or reheated as leftovers.
