Mujaddara Bulgur Version
Lentils and bulgur cook together with cumin and allspice in vegetable broth, ready in 45 minutes. Serves 4, topped with yogurt.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 150 g
- 4 tbsp
- 1 tsp
- ½ tsp
- 1 tsp
- ½ tsp
- 500 ml
- 120 g
Process
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Rinse the brown lentils under cold water and pick out any stones. Place them in a medium saucepan with 500 ml vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until the lentils are tender but still hold their shape.
While the lentils cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15–20 minutes until they are deeply golden brown and caramelized. Reduce heat to low if they start to burn. Set aside half of the onions for garnish.
Once the lentils are cooked, do not drain them if there is only a little liquid left; keep the cooking liquid. Stir in the fine bulgur, ground cumin, ground allspice, salt, and black pepper. Mix well.
Add the remaining 2 tbsp olive oil and the caramelized onions from the skillet (reserving some for topping). Stir to combine. Cover the pot and remove from heat. Let it sit for 15 minutes so the bulgur absorbs the liquid and softens.
After 15 minutes, fluff the mujaddara with a fork. Taste and adjust salt and pepper. If it seems dry, add a splash of hot water or broth and cover for 5 more minutes.
Transfer to a serving platter. Top with the reserved caramelized onions. Serve warm or at room temperature, with plain yogurt on the side if desired.
Kitchen notes
Kitchen notes
- The most common mistake is not cooking the onions long enough; they should be dark brown, not just translucent. This deep caramelization provides the signature flavor.
- Do not drain the lentils completely; the remaining cooking liquid is needed to soften the bulgur. If you accidentally drain too much, add a little hot water before adding the bulgur.
- Let the dish rest covered after adding the bulgur; this steaming step is crucial for the bulgur to become tender. Do not skip it.
- For extra flavor, toast the cumin and allspice in a dry pan for 30 seconds before adding.
Substitutions
- fine bulgur→coarse bulgur (increase resting time to 25 minutes and add 50 ml more broth)
- brown lentils→green lentils (similar cooking time)
- vegetable broth→water with 1 tsp salt
- plain yogurt→dairy-free yogurt for a vegan option
Storage & reheating
Store leftover mujaddara in an airtight container in the refrigerator for up to 4 days. It can be frozen for up to 2 months; thaw overnight in the fridge. Reheat in a covered skillet over medium-low heat with a splash of water, or in the microwave at 50% power in 1-minute intervals until hot. Serve with fresh caramelized onions if desired.
FAQ
The questions we get asked most
Why is my mujaddara mushy?
Mushiness usually comes from overcooking the lentils or adding too much liquid. Cook lentils only until al dente, and when you add bulgur, the mixture should be moist but not swimming in liquid. If it is too wet, leave the lid off for a few minutes after resting to let excess moisture evaporate.
Can I use a different type of lentil?
Yes, brown or green lentils work best because they hold their shape. Red lentils break down and become mushy, so they are not recommended. If using green lentils, they may need a few extra minutes of cooking.
How do I make the onions crispy?
To get crispy onions, slice them thinly and fry them in more oil over medium-high heat until dark brown and crisp, then drain on paper towels. For caramelized onions, cook them slowly over medium-low heat. For this recipe, caramelized is traditional, but you can crisp some for garnish.
Is mujaddara gluten-free?
No, because bulgur is wheat. To make it gluten-free, substitute the bulgur with cooked quinoa or rice, and adjust the liquid accordingly. Use gluten-free broth as well.
Can I make mujaddara ahead of time?
Yes, it tastes even better the next day. Prepare it fully, cool, and refrigerate. Reheat gently with a splash of water. The flavors meld overnight, so it is a great make-ahead dish.
What do I serve with mujaddara?
It is commonly served with plain yogurt, a simple cucumber and tomato salad, or pickled vegetables. It can also be a side dish to grilled meats or fish.
Why did my bulgur not soften?
The bulgur needs enough liquid and time to absorb it. If the lentil mixture was too dry, the bulgur will stay hard. After adding bulgur, ensure the mixture is moist; if not, add hot water, cover, and let it steam longer. Also, use fine bulgur, as coarse takes longer.
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