Mujadara with bulgur is a tasty Levantine lentil pilaf made with coarse bulgur. It features caramelized onions fried in olive oil, giving it a rich and delicious flavor. This simple, naturally vegan dish uses just a few pantry ingredients, making it a budget-friendly option. Plus, it comes together in only 30 minutes! Perfect for a quick and healthy meal.
My mom passed down this mujadara recipe to me, which she learned from our neighbors in Madaba, Jordan. These neighbors were amazing cooks and shared their traditional recipes with us. My mom would alternate between this bulgur and rice versions, always serving it with plain yogurt on the side and a refreshing cucumber tomato salad.
Mujadara was a big part of my childhood meals, and we still eat it very often to this very day.
What is Mujadara With Bulgur?
Mujadara with bulgur (also known as mudardara in Lebanon, مجدّرة in Arabic) is a traditional Levantine dish made from lentils, coarse bulgur, and caramelized onions. This hearty and flavorful meal is cooked with olive oil and seasoned with simple spices. Using bulgur gives the dish a slightly nutty taste and a chewy texture that pairs perfectly with the soft lentils and sweet onions.
How is it Different from the Classic Rice Version?
It is said that bulgur mujadara is the original version, with the rice version coming later. The main difference between mujadara with bulgur and the classic rice mujadara is the type of grain used. While the traditional mujadara is made with rice, substituting bulgur gives the dish a distinct flavor and texture. Bulgur, made from cracked wheat, has a nuttier taste and a chewier consistency compared to rice’s softer, fluffier texture. Both versions are equally tasty and can be prepared using the same basic ingredients and cooking methods, allowing you to choose based on your preference or what you have in your pantry.
What is Mujadara Hamra?
Mujadara Hamra (translates to red mujadara) is a Lebanese mujadara that originated in the South of Lebanon, it is another variation of mujadara made with bulgur, but it differs in the way the onions are cooked. In mujadara hamra, the onions are cooked until they are deep golden brown and caramelized, almost to the point of being burnt, giving the dish a darker color and a richer, more intense flavor.
Without meat, mujadara was a medieval Arab dish commonly consumed by the poor. It is generally served as a main dish with yogurt and a salad. Arab Christians traditionally eat mujadara during Lent, making it a significant dish in their cuisine and culture.
Why You Should Try Our Recipe
- Authentic and Traditional: This recipe retains how mujadara with bulgur is made in the Levantine countries (Jordan, Palestine, Syria, and Lebanon). You’ll enjoy the authentic flavors and cooking methods passed down through generations, giving you a taste of Levant heritage right at home.
- Quick and Easy: Our recipe takes just 30 minutes of active cooking time. With simple steps and minimal ingredients, you can whip up a delicious and wholesome meal in no time.
- Healthy and Nutritious: This dish is a nutritional powerhouse packed with protein-rich lentils, fiber-filled bulgur, and antioxidant-rich onions. It’s naturally vegan and made with wholesome ingredients.
Ingredients In Bulgur Mujadara
Here’s what you need to make Mujadara with Bulgur:
Complete list of ingredients and amounts can be found in the recipe card below.
- Lentils: Any type of brown or green lentils work in this recipe (not red lentils; use them to make a lentil soup instead!). We usually prefer small brown lentils for making mujaddara.
- Bulgur Wheat: For this recipe, use coarse light or dark bulgur. Fine bulgur is better suited for things like Tabbouleh Salad or Kibbeh.
- Onions: You will need around 16 ounces (450g) of yellow or white onions (about 3 large onions) that are sliced and caramelized. Part of the onions will be stirred in the Mujadara, and the rest will go on top of the final dish.
- Spices and Olive Oil: For Mujadara, spices are pretty simple; we only use ground cumin, salt, and pepper. We typically caramelize the onions in extra virgin olive oil; just make sure not to do this over high heat, as it will start to smoke. You could also use light olive oil with a higher smoke point, but it won’t have as much flavor to infuse the mujaddara.
How To Make Mujadara with Bulgur
Tip!
For extra crispy onions, sauté additional onions with some flour or corn starch until crispy and use these as a topping!
Tips for Recipe Success
- Choose the Right Bulgur: Use coarse bulgur for this recipe to achieve the best texture. Fine bulgur will become mushy and won’t give the same chewy consistency, so avoid that!
- Caramelize the Onions Slowly: Take your time with the onions. Caramelizing them slowly over medium-low heat brings out their natural sweetness and deepens the dish’s flavor.
- Rinse and Drain: Rinse the lentils and bulgur under cold water and drain well before cooking. This removes any dirt or debris and helps reduce the cooking time.
- Use Fresh Cumin: Fresh spices make a big difference in flavor. If your spices have been sitting in the pantry for long, consider replacing them for the best results.
- Adjust Seasoning to Taste: Taste the mujadara before serving and adjust the salt and pepper as needed. Every batch of lentils and bulgur can vary slightly, so seasoning to taste ensures a perfect dish.
- Let It Rest: After cooking, let the mujadara sit covered for about 10 minutes. This allows the flavors to meld and makes it easier to serve.
- Serve with Accompaniments: Serve mujadara with plain yogurt and a refreshing cucumber tomato salad or a Shirazi Salad. These sides balance the flavors and add a fresh touch to the dish.
- Make Extra for Leftovers: Mujadara tastes even better the next day as the flavors develop. Make a larger batch to enjoy leftovers for a quick and tasty meal later in the week.
Storing Tips
Fridge: Allow the mujadara to cool completely, then store the in an airtight container to keep it fresh and prevent it from absorbing any odors from the fridge for up to 4-5 days.
Freezer: If you want to keep it for longer, you can freeze mujadara. Place it in freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. It can be stored in the freezer for up to 3 months.
Reheat Gently: When reheating, add a splash of water or broth to the mujadara to prevent it from drying out. You can reheat it in the microwave or on the stovetop over low heat, stirring occasionally until warmed through.
What To Serve With
Mujadara with bulgur pairs wonderfully with a variety of fresh and flavorful side dishes. You can serve it with Fattoush salad, Shirazi salad, laban bi khyar or plain yogurt, or Tabbouleh. These sides complement mujadara beautifully, creating a delicious and well-rounded meal.
Some families like to serve grilled chicken on the side.
More Middle Eastern Recipes To Try
All Middle Eastern
I know you’re going to love this easy recipe for Mujadara with Bulgur that you can make at home whenever you have a craving for some hearty and delicious food from the Middle East!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Bulgur Mujadara
Equipment
- 6-quart Dutch Oven or a large pot
Ingredients
- 2 cups (420 g) brown lentils small variety preferred
- 5 cups (1200 ml) water
- 1 ½ cups (250 g) coarse bulgur brown or white, preferably #2
- 3 teaspoons ground cumin
- 2 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup (120 ml) olive oil extra virgin preferred, but light can be used
- 16 ounces (450 g) yellow onion sliced or diced
Instructions
- Wash and rinse the lentils and bulgur thoroughly.
- In a large pot or Dutch oven over medium-high heat, combine lentils with water. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer for 10 minutes or until the lentils are almost cooked.
- Add the rinsed bulgur to the pot along with cumin, salt, and pepper. Stir everything together and bring to a boil.
- Cover with the lid, reduce the heat to medium-low, and let it cook for 15 minutes or until all the water is absorbed. Remove from heat and let sit covered for 10 minutes.
- Meanwhile, heat a skillet over medium heat, add olive oil and sliced onions. Cook while stirring regularly until the onions are golden. If the skillet is too small, do this in two batches.
- Stir most of the caramelized onions into the mujadara. Reserve some onions for topping. For extra crispy onions, sauté additional onions with some flour or corn starch until crispy.
- Serve the mujadara with the caramelized or crispy onions on top.
Notes:
- Bulgur: Use coarse bulgur, if it has a number, go for #2 for the best texture.
- Lentils: Any brown or green lentils work well; avoid red lentils.
- Rinse and Drain: Rinse lentils and bulgur under cold water and drain before cooking.
- Caramelize Onions: Cook onions slowly over medium-low heat for the best flavor.
- Leftovers: Mujadara tastes even better the next day. Store in the fridge for up to 4-5 days or freeze for up to 3 months.
- Serving Suggestions: Pair with fattoush, Shirazi salad, laban bi khyar or plain yogurt, or tabbouleh.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Leave a Review!