Mujadara with Bulgur Wheat
85% authentic · Levantine
A variation of Mujadara that replaces rice with bulgur wheat, offering a nuttier flavor and chewier texture, often prepared with a touch more spice.
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Ingredients
- Brown or green lentils1 cup
- Coarse bulgur wheat1 cup
- Yellow onions3 large
- Olive oil1/4 cup
- Water or vegetable broth3 cups
- Ground coriander1 teaspoon
- Saltto taste
- Black pepperto taste
- Sumacfor garnish
Steps
- 1
Rinse lentils.
- 2
Thinly slice the onions.
- 3
In a large pot, heat olive oil over medium heat. Add sliced onions and cook slowly, stirring occasionally, until deeply caramelized and golden brown, about 30-40 minutes. Remove about half of the onions and set aside for garnish.
- 4
Add the rinsed lentils to the pot with the remaining onions. Stir in coriander, salt, and pepper.
- 5
Add the bulgur wheat and water/broth to the pot. Bring to a boil.
- 6
Reduce heat to low, cover, and simmer for 15-20 minutes, or until bulgur and lentils are tender and liquid is absorbed.
- 7
Let stand covered for 10 minutes off the heat. Fluff with a fork.
- 8
Serve hot, garnished with the reserved caramelized onions and a sprinkle of sumac.
