Simplicity at its best! Lentil and Burgul cooked and garnished with crunchy onion. Mujadara is a very old vegetarian dish. Traditionally, many Syrians used to have it in big gatherings especially in public hammams (baths).
- 2 cups brown lentil
- 2 cups #2 or #3 Burgul (medium or coarse)
- 2 onions
- 3/4 cup olive oil
- Salt and pepper to taste
- 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.
- 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).
- 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.
- When the burgul is done, add the reserved yellow onions and olive oil and mix well.
- Serve in a platter and garnish with the brown crunchy onion. Mujadara is usually served with pickles (especially turnip pickle) and cucumber yogurt salad.