Mujaddara Hamra (Bulgur and Lentils with Caramelized Onions)
Local name: مجدرة حمرا
In short: Brown lentils and coarse bulgur cooked together and crowned with deeply caramelized onions, a humble Syrian one-pot that eats well hot or cold. It takes about 1 h 30 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 1 h 15 min
- Total
- 1 h 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 435 kcal
Mujaddara hamra, the red version, is made with bulgur instead of rice, and takes its color from lots of slowly browned onion and the oil they cook in. Lentils and bulgur simmer together until fluffy, then half the onions are stirred in and the rest piled on top. It is cheap, filling and a staple on fasting days. Serve it with a fresh salad of tomatoes, radishes and pickles.
Instructions
- Heat the oil in a wide pan over medium-low heat. Add the onions with 1/2 teaspoon of the salt and cook for 35 to 40 minutes, stirring often, until deep brown with a few crisp edges. Do not let them burn.
- Meanwhile, put the lentils and the 800 ml water in a large pot. Bring to a boil, then simmer partly covered for 20 minutes, until the lentils are nearly tender but still hold their shape.
- Lift half the onions out of the pan and set them aside. Stir the other half into the lentils with all of their oil, the bulgur, cumin, remaining salt, pepper and the hot water.
- Bring to a boil, then cover tightly and cook on the lowest heat for 15 minutes, until the liquid is absorbed and the bulgur is tender.
- Turn off the heat, lay a clean towel under the lid and rest for 10 minutes. Fluff with a fork.
- Pile onto a platter, top with the reserved onions and serve warm or at room temperature with the fresh vegetables.
Tips
- Be patient with the onions. A wide pan and steady medium-low heat give sweet, brown onions, while high heat gives bitter ones.
- Use coarse bulgur (number 3 or 4). Fine bulgur turns mushy. Rice can replace it for the better-known mujaddara bil roz, with the same lentil and onion method.
Questions and answers
Can I make mujaddara ahead?
Yes, it keeps for 4 days in the fridge and tastes good cold. Reheat in a covered pan with a splash of water.
What do you serve with mujaddara?
A cucumber and tomato salad, pickled turnips, radishes, spring onions and a few olives are the usual companions.
What is the difference between mujaddara hamra and mujaddara with rice?
The red version uses bulgur and more onion oil, which gives a darker color and a nuttier taste. The rice version is lighter and paler.
How long does it take to make Mujaddara Hamra (Bulgur and Lentils with Caramelized Onions)?
About 1 h 30 min in total: 15 min of preparation and 1 h 15 min of cooking.
How many calories are in Mujaddara Hamra (Bulgur and Lentils with Caramelized Onions)?
About 435 kcal per serving, with 14 g of protein, 59 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 435 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 59 g |
| Fat | 16 g |
| Fiber | 10 g |
| Sugar | 9 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
