1 min

02/02/2002 Archived Entry "Mujadara Recipe"

Comes in different "sizes" if you will. From "fine" to a very coarse grind. I've only seen three grinds (fine, medium, and heavy/coarse). I use the heavy one for mujadara. You can also use brown rice instead of the bulgar (it's call mudardara). Also, you can cook up the lentils and bulgar the day before. I really don't have a recipe. I got instructions from the cook at a middle-eastern restaurant we like, but I think I can approximate what I use:
1 C raw brown lentils
1/2 C raw bulgar
1 bay leaf
salt pepper
1/2 tsp cumin (or more)
1/8 tsp ground allspice (optional)
1 large onion, diced
olive oil (2 TB or more)
I cook up a cup of brown lentils in a pot of water (water at least 2" above the lentils), a bay leaf and some kosher salt. Bring to a boil and simmer, til lentils are cooked but still firm (check them after 20 min of cooking). Drain them if water remains. In a bowl, pour boiling water to cover over bulgar and cover the bowl. Check to see if it's softened after 20 min. or so. If any water remains, drain it and press water out of it. Heat a large skillet over medium-low and add olive oil. When oil is hot add onion and cook until onion gets very brown (but not burned). Remove bay leaf from lentils and add them and bulgar (or cooked rice) and spices. Carefully with a spatula, coat everything with oil and spices til heated thru. (Don't want mush!)Season with salt and fresh ground black pepper.

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