Ah, Mujadara Hamra—it’s like a warm hug from the Middle East, wrapped in the vibrant colors of caramelized onions and lentils. I stumbled upon this gem during a chaotic layover in Beirut, where the aroma wafting from a tiny restaurant drew me in like a moth to a flame. If you’re up for flavors that dance between earthy and sweet, this recipe will have you swooning in no time.
Steps
- Chop the onions and place them in a pan with olive oil, seasoning with a bit of salt.
- Fry the onions over medium heat for at least 20 minutes until they achieve a dark brown color, ensuring they don’t burn for a rich savory taste.
- Carefully add enough boiling water to cover the onions, allowing them to soften, and press them down with a wooden spoon.
- Incorporate salt, bring the mixture to a boil, cover, and let it simmer on low for ten minutes.
- Introduce the lentils along with cold water, bring to a boil again, then lower the heat and cook for about 30 minutes until the lentils are tender.
- Stir in the bulgur wheat and let it simmer for an additional 15 minutes.
- Once the bulgur has absorbed most of the liquid, adjust the salt to taste, turn off the heat, and add a splash of olive oil.
- Serve the dish with a side of salad or plain yogurt for a complete meal.
Ingredients
- 4 large onions
- ½ cup regular olive oil
- 1 cup brown lentils
- 1 cup coarse bulgur wheat
- 2 teaspoons salt (approximately)
- Boiled water
- 3 ½ cups cold water
- Extra virgin olive oil
FAQ
- What is Mujadara Hamra?
- Mujadara Hamra is a Lebanese dish made by combining lentils with coarse bulgur wheat, cooked with an abundance of onions until they achieve a rich, dark color. It’s a savory and umami-rich meal, often enjoyed with a side salad or yogurt.
- Can I use any type of lentils for this dish?
- It is recommended to use brown lentils for Mujadara Hamra. Green or red lentils will not yield the same texture and flavor that is characteristic of this dish.
- Why are the onions so important in Mujadara Hamra?
- The onions are crucial as they provide the deep, savory flavor that defines Mujadara Hamra. They need to be cooked on medium heat until dark brown, which enhances the umami profile of the dish without making it overly sweet.
- What kind of bulgur wheat should I use?
- Coarse bulgur wheat is traditionally used in Mujadara Hamra. Using fine bulgur wheat might result in a texture that’s too fine and clumpy, whereas coarse bulgur provides a more desirable texture.
- How long can I store Mujadara Hamra after cooking it?
- Mujadara Hamra can be stored for up to three days in the refrigerator. However, it’s often enjoyed fresh and might not last that long, especially if shared with family and friends.
Tips
- Mastering Onion Preparation: Fry the onions over medium heat until they achieve a deep brown color, almost at the brink of burning. This will impart a rich umami flavor to your dish. Stir continuously to ensure even cooking and avoid burning.
- Choose the Right Type of Lentils: Use brown lentils for this recipe as they provide the desired texture and flavor. Avoid substituting with green or red lentils, as they won’t deliver the same results.
- Select Coarse Bulgur Wheat: Incorporate coarse bulgur wheat for the perfect texture. If using Turkish bulgur, you’ll get an even chunkier consistency. Avoid fine bulgur wheat, as it can result in a clumpy dish.
- Serve with Complementary Sides: Enjoy Mujadara Hamra either hot or cold, paired with a side salad or a dollop of plain yogurt. It also makes a great option for picnics or packed lunches.
Equipment
- Large Pan or Pot – A high-quality, heavy-bottomed pan or pot is essential for evenly cooking the onions and simmering the lentils and bulgur wheat.
- Wooden Spoon – Useful for stirring and squishing down the onions without scratching the pan.
- Fine Mesh Sieve or Strainer – Helpful for rinsing the lentils and bulgur wheat.
- Measuring Cups and Spoons – Accurate measuring tools for ingredients like olive oil, lentils, and bulgur wheat.
- Splatter Guard – Useful for covering the pan when adding boiled water to the onions to prevent splattering.
