Mujadara Recipe – Lentils & Bulgur with Onions

Taking a trip down memory lane, I’m excited to share a childhood favorite: Lebanese Mujadara. This humble dish of lentils and bulgur holds so many memories—it’s cozy, comforting, and full of flavor.

Mujadara is a classic Middle Eastern vegan dish made with lentils, bulgur (or rice), and plenty of golden caramelized onions. It’s simple, but the balance of savory and sweet is just magic.

Growing up, the smell of Mujadara meant home, especially during Lent. My mom often made it with bulgur instead of rice, and I’ve carried on that version in my kitchen. If you’re looking for the more traditional version, you can try my Mujadara with Rice—a comforting staple that’s equally delicious.

Mujadara: Pronunciation & Origins

Pronounced moo-ja-dara, this humble lentil dish has been a Middle Eastern staple for centuries. The name likely comes from the Arabic word for “pockmarked,” referring to the way lentils dot the grains. Once considered a meal for the poor, Mujadara is now loved across the Middle East for its simplicity, nutrition, and comforting flavor.

Ingredients that Make the Mujadara Dish

• Lentils (1 1/2 cups): Lentils are the star, bringing a rich, earthy taste. Their meaty texture makes the dish satisfying, even without any meat.
• Coarse Bulgur # 4: Bulgur adds a wonderful nuttiness and a slightly chewy texture. It complements the soft lentils, creating a balanced bite.
• Onions, sliced: The natural sweetness of caramelized onions lends an aromatic depth to Mujadara. Their crispy, golden layers elevate the dish’s texture and flavor profile.
• Good Olive Oil: Olive oil infuses the dish with its fruity notes. Its richness binds the ingredients together, enhancing the overall mouthfeel.
• Salt is a simple ingredient that intensifies the flavors, making every element in the dish pop.
• Cumin: This warm, aromatic spice gives Mujadara its characteristic smoky undertone. It complements the earthiness of lentils, tying the dish together.

Together, these humble ingredients work in harmony, showcasing that, sometimes, simplicity truly is the key to a delectable dish.

Serving Suggestions

With its innate adaptability, Lebanese Mujadara is a delight to pair with various sides. A savory Middle Eastern stew like Salta Arabia can amplify its earthy essence. A creamy cucumber yogurt salad is an impeccable choice.

A Fattoush Salad draped in a tangy dressing resonates beautifully with the hearty depth of Lebanese Mujadara. This dish is an open invitation to culinary experimentation, promising a customizable Middle Eastern dining experience.

Frequently Asked Questions

• Is Mujadara vegan and vegetarian-friendly?
• Yes, Mujadara is vegan and vegetarian-friendly as it contains no animal products.
• Can I use rice instead of bulgur in this recipe?
• While bulgur gives a distinct texture and flavor, rice can also be used as a substitute in Mujadara.
• How can I make the caramelized onions crisper?
• Achieving crispy caramelized onions involves cooking them on low to medium heat for an extended period, ensuring they don’t burn.
• Is Mujadara gluten-free?
• If made with rice, Mujadara is gluten-free. However, when prepared with bulgur, it contains gluten since bulgur is derived from wheat.
• Can I add vegetables or meat to this dish?
• While traditional Mujadara is vegetarian, you can add vegetables or meat according to your preference. However, keep in mind that this will alter the classic taste of the dish.
• Why did my Mujadara turn out too mushy or too dry?
• The consistency of Mujadara depends on the water-to-lentil and grain ratio. Following the recipe accurately and adjusting the water level as needed can help prevent it from being too mushy or dry.