Traduction de cette recette dans votre langue... La page sera rafraîchie automatiquement.
Syrian Mujadara Hamra
Red Lentil and Bulgur Pilaf
A hearty and flavorful one-pot dish from Syria, Mujadara Hamra is a rustic pilaf made with red lentils and coarse bulgur wheat, often enriched with caramelized onions and a blend of warm spices. Its distinctive reddish hue comes from the lentils and sometimes a touch of tomato paste.
🧂 Ingrédients
- 1.5 cups Red Lentils(Rinsed well)
- 1 cup Coarse Bulgur Wheat(Rinsed)
- 2 large Yellow Onions(Thinly sliced)
- 1/4 cup Olive Oil(Plus more for sautéing onions)
- 4 cups Vegetable Broth (or water)(Adjust as needed)
- 1 tbsp Tomato Paste(Optional, for color and depth)
- 1 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- 1/4 tsp Allspice
- to taste Salt
- to taste Black Pepper
- 1/4 cup Fresh Parsley(Chopped, for garnish)
- for serving optional Plain Yogurt
👨🍳 Instructions
- 1
Caramelize the onions: In a large, heavy-bottomed pot or Dutch oven, heat a generous amount of olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 20-30 minutes, until deeply golden brown and caramelized. Remove about half of the caramelized onions and set aside for garnish.
⏱️ 30 minutes💡 Conseils de pro: Low and slow cooking is key to achieving sweet, deeply caramelized onions. - 2
Sauté aromatics and spices: To the remaining onions in the pot, add the 1/4 cup of olive oil, tomato paste (if using), cumin, coriander, and allspice. Cook for 1-2 minutes until fragrant.
⏱️ 2 minutes - 3
Add lentils and bulgur: Stir in the rinsed red lentils and coarse bulgur wheat. Cook for another minute, stirring to coat them with the onion mixture.
⏱️ 1 minute - 4
Simmer the pilaf: Pour in the vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils and bulgur are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 25 minutes💡 Conseils de pro: The consistency should be like a thick porridge; add more liquid if it becomes too dry before the grains are cooked. - 5
Rest and season: Once cooked, remove from heat and let the mujadara rest, covered, for 5-10 minutes. Season generously with salt and black pepper to taste.
⏱️ 10 minutes - 6
Serve: Fluff the mujadara with a fork. Serve warm, garnished with the reserved caramelized onions and fresh chopped parsley. A dollop of plain yogurt is a delicious accompaniment.
💡 Conseils de pro: Mujadara is often served as a main course or a substantial side dish.
💡 Conseils de pro
- ✓Don't skip caramelizing the onions; they are essential for the dish's flavor.
- ✓Use coarse bulgur for the best texture; fine bulgur can become mushy.
- ✓Red lentils break down and create a creamy texture, while bulgur adds chewiness.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of cinnamon or a bay leaf during simmering for extra aroma.
- Some recipes include a small amount of finely chopped dried apricots for a hint of sweetness.
- Serve with a side of pickled turnips or a fresh salad.