Directions

1. Wash the lentil and cover it with water in a pot. Boil for 20-30 minutes until done (but firm). Keep 3 cups of the cooking water.
2. Peel and cut the onions into wedges. Start sauteing the onion in olive oil. Remove half of them when they turn yellow and leave the rest on a medium heat until they turn brown and crunchy (note that you need a lot of olive oil to get a good crunch).
3. Meanwhile, wash the burgul and add it to the lentil and its water. Add around 1 teaspoon of salt, and little pepper and mix. Leave it on a medium heat until most of water evaporates. When the mixture is wet (but not dry), cover and let on very low heat for 15 minutes. Check on it every 5-7 minutes and add a little water as needed.
4. When the burgul is done, add the reserved yellow onions and olive oil and mix well.
5. Serve in a platter and garnish with the brown crunchy onion. Mujadara is usually served with pickles (especially turnip pickle) and cucumber yogurt salad.

    

Serves 4

• |2010-07-11 17:41:13 sam
  marhaba..really a classic..we make it the same but we drain the lentils,discard the cooking water and use fresh water, and cook as you described ,sometimes with rice ,sometimes burghul .I find you get a cleaner flavor as each ingredient stands out more and yet still meld...in addition the color of the dish and digestability is enhanced..lentil water is so brownish and heavy ..thank you again for your great site.. I have friends from Haleb who make it this way too and they are the ones who told me about cumin in the muhamarra
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• |2010-11-04 17:19:18 Anonymous
  I love love love this stuff. I increased the salt to 3 tsp (1 Tbsp) and cooked the yellowed onions and PART of the olive oil with the Mujadara at the same time as I added the bulgur. This just makes it a tad mushier and oh-so creamy :-D
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