Mujaddarah (Middle Eastern Bulgur and Lentil Pilaf)

This traditional Middle Eastern dish is sometimes made with rice, and sometimes with cracked wheat. The grain is combined with lentils and lots of onions browned by olive oil. Even in its basic form, it’s delicious. Since we save some time by cooking (rather than soaking) the bulgur, I like to dress up this classic with the nontraditional but tasty additions of scallions and raisins. 

Serves: 6

  • 1 cup bulgur
  • 1 natural, salt-free vegetable bouillon cube
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • One 15-ounce can brown lentils, drained and rinsed
  • 3/4 cup finely chopped fresh parsley
  • 2 scallions, thinly sliced
  • 1/2 cup dark or golden raisins
  • 1 teaspoon ground cumin, or more to taste
  • Salt and freshly ground pepper to taste

Combine the bulgur and bouillon cube with 2 cups water in a small saucepan. Bring to a rapid simmer, then cover and cook for 15 minutes, or until the water is absorbed.

Meanwhile, heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until lightly browned, stirring frequently, about 15 minutes. Stir in the lentils and cook until heated through.

Combine the bulgur and onion-lentil mixture in a serving dish and stir in all the remaining ingredients. Serve at once.


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