Mujaddara


Mujaddara

You can think of Mujaddara as the middle eastern ultimate pantry recipe! A main meal based on nothing more than lentil, bulgur, onions and of course olive oil!

Clearly, lentils and bulgur do not make a fancy meal. In fact, mujaddara is known more as a medieval Levantine dish commonly used by the poor. Slowly the vegetarian “poor” version became the norm and is now one of the staples in the Levantine cuisine!

The original mujaddara based on lentils and bulgur, but later on came a new kind of mujaddara which consists of lentils and rice, which I’m going to share later. But here in this post, I want to share the old authentic traditional art!

It has plenty of caramelized onions, which give it a deep, rich flavor and add the sweetness to the meal 🙂

Prep time: 10 minutes
Cook time: 1 1/2 hour
Serve: 3-4 people

Ingredients:

200 g brown or green lentils (not lentils du Puy), sorted for debris and rinsed.
200 g coarse bulgur
1 big onion peeled and halved
1 Liter water or vegetables broth
Salt and pepper
5 Tbsp olive oil
1 onion thinly sliced

Greek Yogurt for serving, optional.

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Instructions:

1. Throw the lentils into a medium saucepan. Fill with enough cold water or cover the lentils by about an inch.
2. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20-30 minutes.
3. Then the lentils should be tender now, otherwise cook it more.
4. Add the salt after the lentils are cooked, the pepper, the halved onion, the olive oil and extra water, you need 1 and a half cup water for every cup of bulgur. And bring it to a boil.
5. Add the bulgur, mix it well with the lentils well, and simmer for about half an hour.
* The water should be completely absorbed by the bulgur.

6. Meanwhile, heat the oil in a skillet and add the onions, and cook until they turn deep golden and crispy, they will taste sweeter and more interesting. stirring often.

Serve hot, topped with caramelized onions! YUMMY

Be sure to tag me in your posts @kuminkueche

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Mujaddara – Bulgur mit grünen Linsen

Mujaddara ist das Mittlerer Osten ultimative Speiskammer Rezept!

Eine Hauptmahlzeit, die auf nichts mehr als Linsen, Bulgur, Zwiebel, auch natürlich Olivenöl basiert!
Deutlich, Linsen und Bulgur machen kein fancy Mahlzeit!

Eigentlich, Mujaddara Ist bekannt als mittelalterliches Levantines Hauptgericht, das häufig von der ärmeren Bevölkerung gegessen wurde! Langsam, wurde die vegetarische “ärmliche” Art den Hauptartikel in der Levantine Küche!

Das ursprünglich Mujaddara Rezept basiert auf Linsen & Bulgur. Aber später kam eine neue Art von Mujaddara, die aus Linsen & Reis besteht! Die Ich mit euch später teilen werde!

Aber diese Post geht es um die alte authentische traditionelle Art! 🙂

Zubereitung: ca. 10 Min.
Kochzeit: ca. 1 1/2 Stunde
Hier kommt das Rezept für 3-4 Personen

Zutaten:

200 g getrocknete grüne oder braune Linsen (gewaschen)
200 g grober Bulgur
Eine große halbierte geschälte Zwiebel
1 Liter Wasser
Salz und Pfeffer

5 El Olivenöl

Zum Garieren:

Eine Zwiebel, die in dünne Scheiben geschnitten

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Zubereitung:

1. Die gewaschenen Linsen in den Kochtopf geben, und mit Wasser gießen.
2. Dann zugedeckt von 20-30 Minuten köcheln lassen, auf kleinem Feuer.
3. Nach 30 Minuten sollte die Linsen gar sein, aber Gucken, ob sie durch sind, sonst länger kochen!
4. Würze einfach mit Salz & Pfeffer, und füge die Zwiebel und das Olivenöl hinzu.
*Jetzt ist es nötig noch mehr 2 Wasser zugeben, weil die ganze Flüßigkeit verdampft ist.
5. Wenn das Wasser kocht, gib den Bulgur dazu. Nach dem Umrühren die Linsen und die Bulgur dazugeben, & alles miteinander vermengen. Dann bei geschlossenem Deckel auf niedrigster Stufe fast eine halbe Stunde köcheln Lassen.
*Das Wasser sollte komplett von dem Bulgur aufgesogen werden.
6. Inzwischen, das Olivenöl in einer Pfanne erhitzen, und die scheiben Zwiebeln hineingeben, und brate sie unter beständigem Rühren an, bis sie dunkel braun und karamellisiert sind.

Heiß servieren, mit die karamellisierten Zwiebeln! Genießen! YUMMY

 

Tipps von Kumin-

Am nächsten Tag einfach kurz aufwärmen, auch dann schmeckt es immer noch fantastisch.

Als Beilage, arabischer Salat oder Gurken-Joghurt Salat.

Viel Spaß beim Nachmachen!

Eure Lana 

mujaddara
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  16. I am always up for trying something different and new. This looks not only colorful and appetizing but healthy as well. Loved the straight-forward layout of the instructions together with the video.

    Like

    • Thank you ao much for your comment! trying new different culture’s food is interesting! and this one is absolutely delish! The fried crispy onions will add so much flavor to the plate!! highly recommend this dish, you will absolutely love it!! looking forward to hearing back from you, how it turned out for you once you try it.. best wishes, Lana 🙂

      Like

    • Glad you like it! Indeed, it’s vegan, healthy and super tasty!! and take no time to be ready!! you’ll definitely like it!! Looking forward to hearing back from you once you try it!! best wishes with your travels. Lana 🙂

      Like

    • Indeed!! you definitely need to try this one!! highly recommend it!! it’s vegan, healthy and super tasty!! Looking forward to hearing back from you once you try it!
      wish you a happy weekend. Lana 🙂

      Like

  17. This looks so yummy. 🙂 I love lentils especially with wild rice, onions and olive oil. It’s so good and lentils are such a great, yummy, and inexpensive power food.

    Like

    • Indeed! This one is absolutely delish, and you’d definitely love it!! would love to hear your thoughts on it, once you try it,, and don’t forget to tag me @kuminkueche, so I can like the pic 😉 ,, best wishes for you and your family, Lana 🙂

      Like

  18. I love simple, easy to make healthy dishes and this fits the bill. I love trying new recipes so, I will make some today for dinner. I have all the ingredients in my kitchen.

    Like

    • Yes, simple, easy, healthy dishes are goals!!
      That’s great!! will be looking forward to hearing back from you, once you try it.. and don’t forget to tag me in your pic, so I can like it 😉
      Best wishes, Lana 🙂

      Like

  19. The rice here does look amazing. And sometimes I think rice that comes from poorer regions tastes better because they have to be more inventive with their spices to make it better.

    Like

    • Thanks, but this kind of Mujaddara is made without rice, just bulgur and lentils, this is what make it more special and a lot budget-friendly! There’s another kind of Mujaddara, which I think you are talking about! This one you should definitely try, you’d absolutely love it 😉

      Like

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