Syrian Bulgur and Lentil Pilaf (Mujaddara)

👨‍🍳 Instructions

1. 1

   Caramelize the onions: Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring frequently, until deeply browned and caramelized. This can take about 45-60 minutes. Be careful not to burn them. Remove about half of the caramelized onions and set aside for garnish.

   💡 Tip: Start with cold oil and onions to help them caramelize evenly.
2. 2

   Cook the lentils: Rinse the lentils thoroughly. In a medium pot, combine the lentils with 6 cups of water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 15-20 minutes, or until tender but not mushy. Drain, reserving about 2 cups of the lentil cooking liquid.

3. 3

   Combine and cook the pilaf: In the same pot used for lentils (or a clean one), add the cooked lentils, bulgur wheat, reserved lentil cooking liquid, and the remaining caramelized onions (reserving some for garnish). Add salt and cumin (if using). Stir to combine.

   💡 Tip: Ensure you have enough liquid for the bulgur to absorb.
4. 4

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the bulgur is cooked and the liquid is absorbed. Let stand, covered, for 10 minutes off the heat.

   💡 Tip: Do not stir while simmering.
5. 5

   Serve: Fluff the mujaddara with a fork. Serve hot, garnished with the reserved caramelized onions. It is often served with plain yogurt.

   💡 Tip: Mujaddara can be served warm or at room temperature.

💡 Pro Tips

• ✓The key to great mujaddara is deeply caramelized onions.
• ✓Use coarse bulgur for the best texture.
• ✓This dish is even better the next day.

🔄 Variations

• Use rice instead of bulgur for a different texture.
• Add a pinch of cinnamon or allspice for extra warmth.