Burghul Mujadara is a classic among Middle Eastern families. This plate has some variations according to the region, such as Mujadara Lentils and Spiced Rice, Mujadara Hamra, and Mujadara Makhbusa. But Mujadara will always smell like home, this is a hearty meal that if you prepare it once, will be requested many times.
This delicious recipe is made with simple ingredients, that are probably available in your pantry so look no further. All you need is some brown lentils, some burghul, and onions.
Hearty and Divine
When I say this recipe is mouthwatering, I don’t say it lightly. The caramelized onions enhance the sweetness and crispiness, burghul brings softness and richness to the dish, and brown lentils with their protein-packed consistency add an earthy mild flavor.
Let’s Talk About Lentils!
The Best Companion for This Recipe
This recipe is already packed with nutrients and flavors that will make your taste buds have a feast with each bite. Some people like to pair it with a side dish to enjoy the flavors even more. Plain yogurt works perfectly with this dish, but if you want to spice things up a little bit, try my Cucumber Yogurt Salad | Khiyar Bi Laban.
Mediterranean salads like Fattoush will be fabulous, you can also pair it with the traditional Tabbouli Salad Recipe (Tabbouleh) that tastes heavenly as well.
What a Feast!
How to Caramelize Your Onions?
Caramelized Onions are the catch for this Mujadara recipe. In addition to making it aesthetically pleasing, they also add a sweet and crunchy taste that will make any plate irresistible.
How to prepare them? It couldn’t be easier. First, chop your onions in not very thin half moons.
Cook them in your pan and don’t forget to stir them from time to time. We want those onions caramelized and crunchy, not burned.
When the onions smell fantastic, their color becomes golden brown, and they have a buttery consistency, it means that you just cooked the perfect caramelized onions for this meal.
Who Doesn’t Love Comfort Food?
Why You Will Love This Recipe?
Oh well, where do I start? So many reasons to love this recipe!
This recipe is a time saver. We all have hectic schedules and each minute we save to spoil ourselves and catch up on that new episode of our favorite show, is priceless.
The simple ingredients used in this recipe. I bet you have everything in your kitchen right now.
The incredible taste. Every ingredient in this recipe brings such a distinct flavor.
It is budget-friendly, it requires low-cost ingredients.
Health benefits. I don’t have to explain this one, it’s full of nutrients.👌
And last but not least, no long faces around your table, because everyone will love this dish.
One Pot Burghul Mujadara
Tips to Remember
You can play around with the spices of this recipe and adjust them according to your taste.
You might prepare the caramelized onions ahead of time to make the preparation time even shorter.
If you don’t want burghul, rice is the best substitute.
Make sure to rinse your brown lentils and burghul before cooking.
The veggie bullion can be powder or stock.
Add enough water to cover the lentils.
Remember to reserve the lentil cooking water.
Burghul and Lentil Pilaf
Frequently Asked Questions (FAQs)
Regular yellow onions will do. But if you have another type, it also works fine.
You can store your leftovers in an airtight container for up to 4 days.
Definitely, you can freeze this recipe for up to 3 months. But make sure to defrost in the fridge the night before.
You can substitute rice for burghul.
Energy Booster Plate
Ingredients
For the Burghul
Coarse Burghul: it gives a light and nutty touch.
Cumin: to make this recipe rich and hearty with its earthy taste.
Coriander Powder: gives your plate a refreshing and sweet twist.
Salt: add it to taste.
7 spice: an aromatic and tasty combination of the best spices.
Cinnamon: it has a woody and sweet flavor.
Olive oil: to sauté your onions.
Veggie Bullion: it can be powdered or a stock.
Yellow onion: flavor and color enhancer.
Reserved lentil cooking water: to cook the best Burghul Mujadara.
Cooked lentils: it is full of nutrients.
For the Lentils
Brown lentils: our main ingredient, packed with high protein content.
Garlic powder: because everything tastes good with garlic.
Onion powder: sweet and savory.
Cumin: earthy and warm.
7 spice or all spice: Middle Eastern taste at its best.
Cinnamon: warm and unique flavor.
Water.
Easiest Prep Ever
First, wash the lentils and add them to a pot along with the spices.
Secondly, add enough water to cover.
Next, let it come to a boil, and simmer on medium heat until completely soft for around 20-25 minutes.
Then, strain the liquid and set it aside.
After that, make sure the burghul is washed. Add to a pot the olive oil, diced onions and sauté until golden.
Right after that, add the washed burghul and the spices, the strained lentils, and the reserved lentil water.
Next, let it come to a rolling boil until the water touches the surface of the burghul, and cover it with aluminum foil and a lid. Lower the heat on low.
Finally, cook for 15 to 20 minutes and serve with crispy onions on top, and salad or yogurt.
Must Try Recipes:
Mujadara Lentils and Spiced Rice
Cucumber Yogurt Salad | Khiyar Bi Laban
Mulukhiyah Stew (Jute Mallow Stew)
Tabbouli Salad Recipe (Tabbouleh)
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Burghul Mujadara
Ingredients
For the Burghul
- 1 cup coarse burghul number 3 or number 4
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- ½ teaspoon salt
- 1 teaspoon 7 spice
- dash cinnamon
- 3 tablespoons olive oil
- 1 teaspoon veggie bullion powder or stock
- 1 small yellow onion diced
- 1½ cups reserved lentil cooking water
- ¾ cup cooked lentils
For the Lentils
- ¾ cup dry brown lentils rinsed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon 7 spice or all spice
- pinch cinnamon
- 5 cups water approximately
Instructions
- Wash the lentils and add them to a pot along with the spices.
- Add enough water to cover, about 5 cups
- Let it come to a boil, and simmer on medium heat until completely soft for around 20-25 minutes.
- Strain the liquid and set it aside.
- Make sure the burghul is washed. Add to a pot the olive oil, and diced onions and sauté until golden.
- Add the washed burghul and the spices, the strained lentils, and the reserved lentil water.
- Let it come to a rolling boil until the water touches the surface of the burghul, and cover it with aluminum foil and a lid. Lower the heat on low.
- Cook for 15 to 20 minutes and serve with crispy onions on top, and salad or yogurt.
Notes
- You can play around with the spices of this recipe and adjust them according to your taste.
- You might prepare the caramelized onions ahead of time to make the preparation time even shorter.
- If you don’t want burghul, rice is the best substitute.
- Don’t forget to rinse your brown lentils before cooking.
- Wash the burghul before cooking as well.
- The veggie bullion can be powder or stock.
- Add enough water to cover the lentils.