Your spirit smiles from the inside out. I found the link to this on What’s Cooking in Your World? NOW I’m gonna deep fry some of them for the top! Am I the only one who likes to run their fingers through bowls of dried grains and legumes? Meanwhile, in a large saucepan, heat 2 tablespoons of the olive oil. Am I ever excited to find your blog!! Traditionally, mujadara hamra is made with brown lentils, but it is still doable with green lentils! And did I mention that it is a very good source of protein and fibers!! It comes in course, medium, and fine. But the stuff that make majudra sing is lube ib tume! I am Hadia, the blogger behind Hadia’s Lebanese Cuisine. For health reasons we don’t eat meat, dairy or sweets so thankful to find new great recipes. Lentils and Bulgur Wheat with Caramelized Onions, Garlicky Greens with Caramelized Onions (Hindbeh), Baked Brie Appetizer with Caramelized Onions. Delicious. When I make “mujadara hamra”, I be sure to double the quantity so there would be leftovers to be enjoyed later! fresh lemon juice and 1/4 c. olive oil (mix it up good before adding to bowl) then toss the green beans with all the good stuff in the bowl. I had madeit several times and it worked well! And I caramelize 3-4 lbs of onions and mix it all in. Whoohoo! Add three cups of water, bring to a boil, cover the pot and simmer over low heat about 20 minutes or until lentils are cooked but not overly soft. (Share most generously with as many people as you can muster.). Easy to put together, the only real work is to be aware how to deep cook the caramelized onions since the color and flavor of the dish heavily relies on them. Start over high heat and, as the onions begin to color and all the juices cook off, reduce the heat so they do not burn. Start over high heat and, as the onions begin to color and all the juices cook off, reduce the heat so they do not burn. Yes, the dish is cheap to make as lentils, onions and bulgur make up the bulk of it – southern Lebanese cuisine relies heavily on bulgur. And yes, the brown small lentils are ideal to make mujadara hamra. Cover and simmer over low heat until tender (20-30 minutes). Required fields are marked *. I work in DEARBORN MICHIGAN so I eat this dish a lot. Perfect for practicing generosity. The end result should be firm, separate and never sticky and clumped together with a brown dark color tint. Hi! I am so excited to try this recipe. I just started my first attempt at preserved lemons… Thank you for sharing with us! If you are trying to find ways to come up with the best lentil dish, then you should make “mujadara hamra”. Here on our blog , we feature scrumptious Lebanese, Middle Eastern and international recipes. Let’s make a loving gift from a simple meal. yummy ive got some mujadara leftover’s in my fridge that’s my dinner tonight.. btw mujadara should be accompanied with a fresh tomato salad, red onions, dried mint, and a simple dressing, salt lemon and olive oil…, Your email address will not be published. Wash and place in pot. I hope you enjoy it as much as we do! What grain size? Recipe inspired by the post at HabeasBrulee.com. I’d love it if you visited my site Life in an RV http://lifeinanarv.blogspot.com I not only write about world cuisine, but full-time RV living and container gardening, too. Sour Lentil Soup (Adas Bhamod/ Adas Bil Hamod). The Lemon Bowl® is a registered trademark of Liz Della Croce LLC. Serve it with yogurt on the side, fattoush , Middle Eastern salad and oregano salad and you’ve got a certifiably wonderful lunch or dinner. Did you add the optional raisens and pine nuts? I am cooking my way around the world, as well. You need to use coarse bulgur here, and no need to rinse it! While you’re waiting for the Mujaddara to cook, whet your appetite with a long walk along Rum Mountain. Cover and simmer over low heat until tender (20-30 minutes). This is real comfort food. In the same pan, add lentils and increase heat to medium-high. In the back of my mind, I thought that this one something only experts could master. Thank you so much!! In other words, I want to be Aunt Vieve when I grow up. The good thing is that you are already aware of how to caramelize the onions here! I’ve adapted the recipe to include a little pearl barley – awesome result. Aunt Vieve, pictured above with my little sister Anne circa 1993, not only taught me how to make the perfect platter of hummus but she also gave me the gift of learning how to properly dress a Lebanese salad. Xo xo! Can’t wait to try your recipe again with the new kind! You can do less onions but the sweet, soft onion is the main flavoring of the pilaf, so I’d recommend you do the full amount. Softball sized is good. A few more tries, and I was nominated in my husband’s family, as the best mujadara hamra maker! ½ cup of olive oil and canola oil, mixed together. It’s a very simple recipe, other than waiting for the onions to cook down. © 2020 Hadias Cuisine. Lentils, Rice and Caramelized Onions (Mujadara), Fluff lentils and rice with a fork before serving with caramelized onions. They were just brown or green ones in the bags at the regular grocery store in the rice/bean section. As a kid, all kinds of mujadara were totally unappreciated! Get ready for fantastic twist on pilaf. Welcome dear, and I hope you will try even more recipes on the blog. Well, I really dislike onions as a main flavour, so I think I’d have trouble with this one, but of course I’d try it if I was at your table. Think of it as a beautiful gift to the world… no different from any other glory of nature. How to serve mujadara hamra Traditionally, coarse bulgur wheat is added to the lentils 15 minutes before you turn off the heat, although my mum (forever the culinary rebel) sometimes uses Turkish bulgur wheat which is even chunkier and gives it a nice texture.. Your email address will not be published. I like to know how much in grams do you mean when you say serving . Photo by Ester Inbar. Notify me via e-mail if anyone answers my comment. It’s one of the most splendid qualities a person can have. Drain in a colander and save its liquid. I actually got a job as a cook in a middle eastern restaurant in college in hopes of learning how to make this. Meanwhile, add lentils, bulgur, water, and seasoning to a medium pot and bring to a simmer. I made a different lentil dish tonight, one that I’ve made dozens of times, using a lentil I’ve never used before – small green lentils I bought at a Middle Eastern grocery store. Learn how your comment data is processed. The end result was not a disaster, but not so appealing and the color was far away from brown, but as I tasted it, I realized that it wasn’t as bad as it looks; having watched my mother cooking mujadara hamra, I knew I must have browned the onions further more. Slice them up and caramelize them in a large, wide pan with olive oil. Add the chopped onion and cook over moderately high heat, stirring, until softened and lightly golden, about 2 minutes. Sprinkle with salt and pepper to taste. As much as “mujadara hamra” looks like something easy to make, it does take extra care and precision! Heat oil in a deep sauce pot over medium heat and sauté onions until translucent and caramelized, 20-25 minutes, stirring frequently. Recipe inspired by the post at HabeasBrulee.com, 4 extra-large onions, sliced in half moons 1/2 cup olive oil, 2 cups lentils 1 cup bulgur 5 cups water salt pepper. Jessica – Some people like to add cumin to the pilaf… but you could certainly add any number of spices and it will taste great (just like rice – plain or complex – it’s good any which way). In the spirit of generosity, head to the store and pick out four of the largest onions you can find. I’m getting ready to start my second year, I was only going to cook from 52 countries, but the lure of world cuisine pulled me back in, so I am going ahead and cooking from every country. The restaurants I get it from its has some kick to it. I really have enjoyed browsing through your blog, it’s amazing! Heat the olive oil in medium saucepan over medium-high heat. With an emphasis on healthy eating and living, Liz’s recipes and food photography have been featured in various publications including the cover of Women’s World magazine, Good Housekeeping, Shape, Real Simple, Cosmopolitan, Food Network Blog, Huffington Post, TODAY Food, Foodgawker, and The Cooking Channel. What kind of oil do you use for this recipe? Add the lentils, salt and 1 litre water. When people give it freely you feel loved. Love the flavor of onions, so this is definitely on the list of things to try. Taken care of. Did you add the caramelized onions on top? Required fields are marked *. She and her husband Mose owned four furniture stores in Terra Haute, Indiana where she also worked as a secretary when she wasn’t homemaking multi-course Middle Eastern feasts for friends and family. and it’s really amazing that we all have the same idea, but we go about it so differently. There’s a trick to getting it right, but when you get the right amount of salt… heaven! Visually inspect the lentils for any small stones. Add extra water, if necessary. Generosity. This site uses Akismet to reduce spam. Cook until all liquid is absorbed, about 15 minutes. I was taught to mash the garlic-about 3 cloves with 1/4 tsp salt (I use a mortar and pestle) into a nice smooth paste, then spread it all over the inside of the bowl you’re going to mix it in. M’Juddarah, a Lebanese side dish, is exactly that: nothing more than a humble yet satisfying bowl of lentils and rice topped with caramelized onions and maybe a dollop or two of plain yogurt. https://hadiaslebanesecuisine.com/newsite/recipe-items/mujadara-hamra … which only gets better when topped with an outrageous amount of sweet, caramelized onions. Liz is the founder and creator of The Lemon Bowl. A protein-packed side dish or vegetarian main, this humble dish of lentils and rice is topped with addictively delicious caramelized onions. The bulgur. The bulgur wheat. How awesome to read your comment Mounia! Serve with plain yogurt or, « 20 Healthy Make-Ahead Hot and Cold Lunch Ideas. Stir once, cover with lid, then reduce heat to low. In Jordan, as in many of the region’s countries, generosity to strangers is an honored mealtime practice. Cover the saucepan and cook over very low heat for 25-30 minutes. With time, I have turned my passion for cooking into a career, I now enjoy taking pictures of the food as much as I enjoy cooking. Ingredients: Garnish: 4 extra-large onions, sliced in half moons 1/2 cup olive oil. this looks fantastic! Remove from pan and set aside. Today we explore Mujaddara – a splendid vegan dish that will fill a large platter and then some. You’ll know when that is – it just “comes alive”. Xo xo! Unfortunately, the job was just using the microwave…. Available for order:Click Here. Could you substitute one cup rice for the one cup bulgur and follow the recipe exactly, or does it have to be changed to accommodate the rice? Nancy, it is best made with the small lentils, but it is still doable with the green lentil! Your email address will not be published. I was taught to use bulgur wheat instead of rice. PS. Hi Eric! I’m going to share your comment with my aunts. Red onions are highly recommended in making “Mujadara Hamra. loved the recipe because the ingredients are perfectly measured and made my mujadara closest to my grandmas!! Toast lentils for 60 seconds then add 6 cups water. I do this from my tiny RV galley/kitchen with a $20 per week budget. Hi, and welcome to our blog! Bob’s Red Mill (only a couple miles from my home) only carries golden bulgur now, and it really adds a lovely, sweet nuttiness. Even in poverty the last crumb goes to the hungry stranger. Well, I had to boil/simmer them for at least 40 minutes before they were soft, and even with continued cooking they never got mushy.