Mujaddara Recipe — GalilEAT by Paul Nirens
This dish has a strong Moroccan influence and is made from lentils and rice. In the Galilee, majadra is made in the Lebanese style, always from lentils and bulgur wheat.
Ingredients:
- 1 cup brown or green lentils
- 2 chopped onions
- oil for frying
- 1 cup coarse bulgur wheat
(crushed wheat) - 1 spoon cumin
- 2 teaspoon salt
- 1 teaspoon Baharat (spice)
Preparation:
Fry the onions in oil until dark brown, about 1/2 an hour. They should be past the point of caramelization and almost burnt. This is very important, as it gives a very rich flavor. Add the lentils and 4 cups of hot water. Bring to a boil and reduce heat to low. Do not add salt until the lentils have started to soften, about 20 minutes. Then add salt, cumin and baharat to the lentils
just as they start to soften. When the lentils are soft, after proximately 1/2 an hour, add the bulgur. Very gently mix the bourghul and lentils together and continue to cook over a low heat for 5 minutes paying attention to the amount of liquid, as the bulgur will absorb all of the lentil liquid. Add salt and spices to taste. Wait 5 minutes before serving, allowing the bulgur to soak up more liquid.