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Mujaddara Hamra
Red Lentil Mujaddara
A hearty and flavorful Lebanese dish featuring red lentils and bulgur, slow-cooked with deeply caramelized onions for a rich, sweet, and savory profile. This 'red' version relies on the natural breakdown of red lentils.
๐ง ์ฌ๋ฃ
- 200 g Red lentils(Rinse well before use.)
- 150 g Coarse bulgur wheat(Coarse grade is preferred for texture. Rinse briefly.)
- 3 large Yellow onions(Thinly sliced.)
- 1 tsp Ground cumin
- 60 ml Extra virgin olive oil(Plus more for cooking onions if needed.)
- 750 ml Water or vegetable broth(Adjust as needed for desired consistency.)
- 1 tsp Salt(Or to taste.)
- 0.5 tsp Black pepper(Freshly ground, or to taste.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the caramelized onions: Heat 30ml (2 tbsp) of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 45-60 minutes, or until the onions are deeply golden brown, soft, and sweet. Be patient; low and slow is key to achieving deep caramelization without burning. If they start to stick, add a tablespoon of water or a little more oil. Once caramelized, remove about one-third of the onions from the pot and set aside for garnish. The remaining onions should be very soft and jammy.
โฑ๏ธ 45-60 minutes - 2
Cook the lentils: Add the rinsed red lentils, ground cumin, salt, and pepper to the pot with the remaining caramelized onions. Stir to combine. Pour in the water or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very tender and starting to break down. Stir occasionally to prevent sticking.
โฑ๏ธ 20-25 minutes - 3
Add the bulgur: Stir the rinsed bulgur wheat and the remaining 30ml (2 tbsp) of olive oil into the lentil mixture. Ensure the bulgur is submerged. If the mixture seems too thick, add a little more water or broth (about 1/4 cup at a time). Bring back to a gentle simmer, cover, and cook for another 15-20 minutes, or until the bulgur is tender and has absorbed most of the liquid. The consistency should be like a thick porridge.
โฑ๏ธ 15-20 minutes - 4
Rest and serve: Remove the pot from the heat and let it stand, covered, for 10 minutes. This allows the flavors to meld and the bulgur to fully absorb any remaining moisture. Fluff gently with a fork. Serve hot, spooned into bowls, and generously topped with the reserved caramelized onions.
โฑ๏ธ 10 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โRed lentils are chosen for their ability to break down and create a softer, more porridge-like texture in this 'red' mujaddara, differentiating it from versions using green or brown lentils.
- โThis dish is distinct from the more common brown or green lentil mujaddara due to the use of red lentils and the deep caramelization of the onions, which imparts a unique sweetness.
- โMujaddara Hamra is a beloved comfort food in Lebanese cuisine, often served as a main course or a substantial side dish.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a different texture, try using rice (like basmati or short-grain) instead of bulgur, adjusting cooking times accordingly.
- Increase the cumin for a more pronounced spice flavor, or add a pinch of cinnamon or allspice for added warmth.
- Serve with a side of plain yogurt or a fresh Arabic salad (like fattoush or tabbouleh) to balance the richness.