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Mujadara - bulgur with lentils

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  • apx 175g green/brown lentils, soaked overnight /a few hours
  • 1.5 tsp salt
  • ~
  • apx 250g (1.5 cups) bulgur soaked overnight  /a few hours - I strongly suggest that you use unbroken bulgur (aka extra coarse / coarse) generally, I use only whole bulgur when cooking, other than for some rare usages such as tabbouleh.
  • salt
  • optional: 2 tsp nutritional yeast
  • ~
  • 5-6 onions, apx 750g, diced
  • butter or oil
  • 3 cloves of garlic, minced
  • 2.5 tsp cumin, ground
  • chili flakes to taste
  • 1/2 to 2/3 tsp allspice, ground
  • 1/2 tsp curry powder
  • 1/2 tsp cardamom, ground
  • 1-2 tsp cinnamon, ground
  • black pepper
  • ~
  • 2 tbsp sumac
  • apx 3 tbsp lemon juice
  • optional: a handful of parsley, chopped

To serve:

  • A generous amount of thick yogurt
  • Toasted pine nuts or slivered almonds



  • Cook the lentils in water with salt. Drain and reserve cooking water.
  • ~
  • Discard bulgur soaking water.
  • Cook in a covered pot, over low flame, adding a little lentil cooking water or plain water as needed. Stir occasionally. Cooked bulgur should have a bite to it, but cooked through.
  • Add salt and optional nutritional yeast.
  • ~
  • In a wide pot, saute the onions in butter/oil until well caramelized.
  • Add a little more fat and briefly fry the garlic.
  • Add the spices (other than sumac) - cumin, chili, allspice, curry powder, cardamom, cinnamon, black pepper. Cook briefly.
  • Mix in the cooked bulgur and lentils.
  • Heat through. Adding lentil cooking water or plain water as needed to keep the mujadara "juicy".
  • Add sumac, lemon, parsley and salt to taste.
  • Serve with yogurt. Top with nuts.



  • Like 2

~ Shai N.

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