Mujaddara (Bulgur)

A hearty, traditional dish of coarse bulgur and brown lentils cooked in extra virgin olive oil. Topped with a generous layer of caramelized onions and served with salad or yogurt.

🥄 Ingredients

• 1 kg coarse white bulgur
• 250 g coarse brown lentils
• 4 cups boiling water
• 4 large onions
• 1 tablespoon salt
• 0.5 cup good quality olive oil
• Oil for frying the onions

👩‍🍳 Instructions

1. Peel the onions and finely chop half of them, then slice the other half.
2. Place the lentils in a pot with two cups of water and boil them. Be careful not to overcook them. Boil for about 1.5 hour, checking them regularly; they should be cooked without breaking apart or bursting open.
3. Heat olive oil in a suitable pot and add the chopped onions. Sauté until golden brown. Add the bulgur and cook for 5 minutes. Pour the lentils into the cooking water (don't discard the water, as it retains its nutritional benefits). Add 4 cups of boiling water to the bulgur and lentils, then add salt. Cover and bring to a boil. Reduce the heat to a quarter of the way and let it simmer for about 10 minutes, or until the water is absorbed.
4. Heat oil in a frying pan. Separate the sliced ​​onions so they don't stick together. Sauté them briefly over high heat for about 3 minutes, then reduce the heat and fry until golden brown and crispy.

🌹 Decoration

Garnish the Majda dish with onions and any type of pickles around the edges of the dish.