Bulgur Mujadara

Introduction

There’s something incredibly comforting about a bowl of Mujadara. This dish, with its earthy flavors and satisfying texture, has become a staple in my kitchen. My family loves it, not only for its delightful taste but also for its nutritional benefits. Whenever I make Mujadara, the aroma of caramelized onions fills the house, instantly making everyone feel at home. It’s the kind of dish that brings us together, whether we’re enjoying it on a weeknight or serving it at a gathering.

Mujadara is a classic Middle Eastern dish made primarily of lentils and bulgur, topped with beautifully caramelized onions. It’s simple to prepare, yet it feels special. Let me share this wholesome recipe with you!

Ingredients

• For the Mujadara:
• 2 cups (420 g) brown lentils, small variety preferred
• 5 cups (1200 ml) water
• 1 ½ cups (250 g) coarse bulgur, brown or white, preferably #2
• 3 teaspoons ground cumin
• 2 teaspoons salt
• ¼ teaspoon ground black pepper
• For the Caramelized Onions:
• ½ cup (120 ml) olive oil, extra virgin preferred (light can be used)
• 16 ounces (450 g) yellow onion, sliced or diced

Instructions

Prepare the Lentils

1. Rinse the Lentils and Bulgur:
   Start by washing and rinsing the lentils and bulgur thoroughly to remove any impurities.
2. Cook the Lentils:
   In a large pot or Dutch oven over medium-high heat, combine the lentils with 5 cups of water. Bring it to a boil, then reduce the heat to low. Cover with a lid and let it simmer for about 10 minutes, or until the lentils are almost cooked.

Cook the Bulgur

3. Add the Bulgur:
   Stir in the rinsed bulgur, ground cumin, salt, and black pepper into the pot with the lentils.
4. Bring to a Boil:
   Increase the heat to medium-high and bring the mixture to a boil. Once boiling, cover the pot with a lid, reduce the heat to medium-low, and let it cook for 15 minutes, or until all the water is absorbed.
5. Let it Sit:
   Remove the pot from heat and let it sit covered for an additional 10 minutes to allow the flavors to meld together.

Caramelize the Onions

6. Heat the Skillet:
   While the lentils and bulgur are resting, heat a skillet over medium heat and add the olive oil.
7. Cook the Onions:
   Add the sliced onions to the skillet. Cook, stirring regularly, until they are golden brown. If your skillet is too small, consider cooking the onions in batches for even caramelization.
8. For Extra Crispy Onions:
   If you’d like, you can sauté additional onions with a bit of flour or cornstarch until crispy, adding a delightful crunch to your dish.

Combine and Serve

9. Mix the Onions with Mujadara:
   Stir most of the caramelized onions into the Mujadara, reserving some for topping.
10. Serve:
    Ladle the Mujadara into bowls and top with the reserved caramelized onions. Enjoy this hearty dish as a satisfying meal on its own or alongside a fresh salad or yogurt.

Nutrition Facts

• Servings: 8
• Calories per serving: Approximately 290
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 350mg
• Total Carbohydrates: 39g
• Dietary Fiber: 10g
• Sugars: 2g
• Protein: 12g

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

How to Serve

• Serve warm or at room temperature.
• Top with reserved caramelized onions for added flavor and texture.
• Pair with yogurt or a fresh salad for a complete meal.

Additional Tips

1. Use Small Lentils: Small brown lentils cook faster and create a better texture in Mujadara.
2. Experiment with Spices: Feel free to add other spices like cinnamon or allspice for additional warmth.
3. Make it Vegan: This recipe is naturally vegan; just ensure the olive oil is pure.
4. Adjust Seasoning: Taste before serving and adjust salt and pepper as needed.
5. Cook Lentils Ahead: You can cook lentils in advance and store them in the fridge for quicker meal prep.

Recipe Variations

• Quinoa Mujadara: Substitute bulgur with quinoa for a gluten-free version.
• Vegetable Addition: Add diced carrots or spinach for added nutrients.
• Spicy Version: Incorporate chopped green chilies for a spicy kick.

Serving Suggestions

• Serve with a side of roasted vegetables.
• Pair with pita bread or flatbreads.
• Accompany with tahini sauce or garlic sauce for extra flavor.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Mujadara can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container.

FAQ Section

1. Can I use red lentils instead of brown?
   Yes, but red lentils will cook faster and may create a softer texture.
2. Is bulgur gluten-free?
   No, bulgur is made from wheat. For a gluten-free option, use quinoa.
3. Can I add meat to Mujadara?
   Yes, some variations include ground meat for added protein.
4. What can I use instead of olive oil?
   You can use any cooking oil you prefer, such as canola or sunflower oil.
5. Can I prepare this dish in advance?
   Yes, Mujadara can be made ahead of time and reheated when ready to serve.
6. What’s the best way to reheat Mujadara?
   Reheat in a pot on the stove over low heat, adding a splash of water if it seems dry.
7. How can I make it spicier?
   Add red pepper flakes or fresh chopped chili peppers.
8. Is Mujadara a complete meal?
   Yes, it provides a good balance of protein, fiber, and carbohydrates.
9. Can I make Mujadara in a rice cooker?
   Yes, you can use a rice cooker, following the same water-to-bulgur ratio.
10. What are the health benefits of Mujadara?
    It is high in protein, fiber, and essential vitamins and minerals, making it a nutritious meal option.

Conclusion

Bulgur Mujadara is a dish that beautifully combines flavors, textures, and nutrition. Its simplicity makes it perfect for busy weeknights, while its heartiness allows it to shine at any gathering. With this recipe in hand, you can enjoy a taste of the Middle East right in your home. Give it a try, and I’m sure you and your loved ones will fall in love with it, just like my family has!

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