Mujaddara (also known as Muceddere in Turkey) is one of the most widespread and popular legume and rice / bulgur dish in the Middle East, Iran and Turkey.
The dish was first mentioned in the ancient cookbook Kitab al-Tabikh (Book of Dishes) by Hasan Al-Baghdadi, in 1226 inspired by the Persian recipes. The original version was made with rice, lentils and usually meat for festive celebrations. Without the meat and substituting the rice with bulgur, it was an inexpensive and delicious dish for the poor people.
It’s still very popular in the Middle East, Iran and southern parts of Turkey and is usually served with caramelized onions, sizzling spicy oil, sometimes topped with yogurt and in some parts with fried eggs.
Ingredients:
• 1 cup coarse bulgur
• 1 cup green or brown lentils
• 1 tbsp chili paste
• 2 liter water
• 100 ml olive oil (1/2 cup)
• 2 onions
• 2 tsp salt
• 2 tsp chili flakes (optional)
• ½ cup yogurt to garnish (optional)
• Chopped fresh mint to garnish (optional)
Instructions:
1. Wash and rinse the lentils throughly and let it drain
2. Transfer into a pot with 1 liter water and bring to boil
3. Bring to low heat and cook the lentils covered for 10 mins until they are tender but not fully cooked
4. Drain the lentils and set aside
5. Roughly chop 1 onion and cook in a pan with 50 ml olive oil until they are until golden brown
6. Next, add the chili paste and stir and cook until fragrant
7. Add 1 liter water, 2 tsp salt, stir to combine and bring to a boil
8. Once boiling, add the lentils into the pot and cook for 5 minutes
9. Add 1 cup bulgur, stir, bring to low heat and cover the lid
10. Cook for 15 mins until the liquid is absorbed
11. Turn off the heat and let the pilaf rest lid covered, to absorb all the liquid and steam
12. Cut 1 onion into long slices and in a separate pan, heat up 50 ml olive oil on low heat
13. Fry the sliced onions until golden brown and caramelized about 15 minutes
14. Add 2 tsp chili flakes, stir and turn off the heat
15. Whisk ½ cup yogurt for garnish (optional)
16. Transfer and serve the mujaddara in a plate. Garnish with yogurt (optional) on top
17. Add and garnish with the caramelized onions with spiced oil
18. Optionally, garnish with fresh mint leaves
