🍛 Mujaddara with Bulgur
This version of mujaddara swaps rice for coarse bulgur, cooked together with brown lentils and cumin. The result is nutty and pleasantly chewy, topped with crisp fried onions. It is common in Syria, Lebanon and Palestine and is often served with a simple salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g brown lentils, rinsed
- 200 g coarse bulgur
- 3 onions, thinly sliced
- 4 tbsp olive oil
- 1½ tsp ground cumin
- Salt and black pepper
- 900 ml water
Method
- Simmer the lentils in the water for 15 minutes.
- Fry the onions in the olive oil for 20–25 minutes until crisp and brown; drain on paper.
- Stir the bulgur, cumin, salt and pepper into the lentils.
- Cover and cook on low heat for 15 minutes, then rest 10 minutes off the heat.
- Fluff and serve topped with the fried onions.
How to make it lighter
- Bake the onions with 1–2 tbsp oil instead of frying (1 tbsp oil ≈ 120 kcal).
- Keep the lentil-to-bulgur ratio high for more protein.
- A 200 g portion with salad makes a full, moderate meal.
History
Bulgur has long been an everyday grain in the Levantine countryside, and bulgur mujaddara is still common in rural Syrian, Lebanese and Palestinian kitchens.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →