Mujadara Hamra Recipe – Lebanese Special
Mujadara Hamra is a hearty, comforting Lebanese dish made with lentils, caramelized onions, and bulgur wheat. It’s known for its rich, earthy flavor and signature reddish hue, which comes from deeply caramelized onions. Unlike the more common rice-based Mujadara, this southern Lebanese version uses bulgur, offering a nutty taste and a unique texture. Packed with plant-based protein and fiber, Mujadara Hamra is a nutritious and satisfying dish that’s both humble and delicious. It’s perfect as a main meal or a flavorful side and tastes even better the next day. Let’s dive into this wholesome Middle Eastern classic
- Prep Time10 min
- Cook Time35 min
- Total Time45 min
For the Mujadara:
- 1 cup brown or green lentils, rinsed
- 1/2 cup fine or medium bulgur (cracked wheat)
- 3 large onions, thinly sliced
- 4 tablespoons olive oil (plus more for drizzling)
- 3 cups water (or more as needed)
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
For Garnish (Optional):
- Caramelized onions
- Fresh parsley, chopped
- Lemon wedges
Caramelize the Onions:
In a large pot or deep skillet, heat 4 tablespoons of olive oil over medium heat.
Add the sliced onions and cook slowly, stirring often.
Let them cook for 20–30 minutes until deeply browned and caramelized (this gives the dish its color and flavor).
Set aside a portion for garnish, if desired.
Cook the Lentils:
In the same pot with the remaining onions, add rinsed lentils and 3 cups of water.
Bring to a boil, then reduce to a simmer.
Cook for 15–20 minutes, until lentils are just tender but not mushy.
Add Bulgur and Seasonings:
Stir in bulgur, cumin, salt, and pepper.
Cover and simmer on low for about 10–12 minutes, or until the bulgur has absorbed most of the liquid and is tender.
Stir occasionally and add a bit more water if it starts to dry out before cooking is complete.
Let it Rest:
Remove from heat and let the Mujadara sit, covered, for 5–10 minutes.
Fluff with a fork before serving.
Serve:
Transfer to a serving dish.
Top with reserved caramelized onions and a drizzle of olive oil.
Garnish with fresh parsley and serve with lemon wedges on the side.
Enjoy it warm or at room temperature, with a side of yogurt, salad, or flatbread.
Recipe Notes :
Lentils : Use brown or green lentils that hold their shape well; red lentils will turn mushy.
Bulgur : Fine or medium bulgur works best; adjust liquid slightly if using coarse bulgur.
Onions : The deeper the caramelization, the better the flavor and color. Don’t rush this step.
Make Ahead : Mujadara tastes even better the next day after the flavors have melded.
Serving Suggestion : Pair with a tomato cucumber salad, pickles, or plain yogurt for a refreshing balance.
