Mujadara Hamra Recipe – Lebanese Special
Mujadara Hamra is a beloved Lebanese dish that combines brown lentils, coarse bulgur wheat, and deeply caramelized onions to create a hearty, earthy meal. This vegan recipe is rich in plant-based protein and fiber, making it both nutritious and satisfying. The caramelized onions add a sweet, smoky depth to the dish, while the bulgur provides a nutty texture. Often enjoyed as a main course or side dish, Mujadara Hamra is perfect for meal prep, as it tastes even better the next day. Whether served warm or at room temperature, this comforting Lebanese classic is sure to delight.
- 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 :
Lentil Selection: Use brown or green lentils for a firm texture; avoid red lentils as they tend to become mushy.
Bulgur Type: Fine or medium bulgur is ideal; adjust the liquid slightly if using coarse bulgur.
Onion Caramelization: The key to flavor is slow-cooking the onions until deeply browned; this process can take 20–30 minutes.
Serving Suggestions: Garnish with additional caramelized onions, fresh parsley, and a drizzle of olive oil. Serve with lemon wedges on the side for added brightness.
Storage Tips: Store leftovers in an airtight container in the refrigerator; the flavors develop even more after a day or two. Reheat gently before serving.
Pairing Ideas: Enjoy with a side of yogurt, a fresh salad, or warm flatbread to complete the meal.
