Why You’ll Love Mujadara Hamra Recipe
This dish is incredibly flavorful despite using pantry staples. The slow-cooked onions create a deep, slightly sweet taste that pairs beautifully with the hearty lentils and nutty bulgur. It’s naturally plant-based, budget-friendly, and perfect for meal prep. Plus, it’s filling without being heavy, making it a great option for lunch or dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup avocado oil
2 large yellow onions (finely chopped)
1½ cups brown lentils (rinsed and drained)
1 ½ teaspoons salt
1 cup coarse bulgur #3 (rinsed and drained)
5 cups water
2 teaspoons cumin
Directions
- Heat the oil in a large pot over high heat. Add the onions and cook, stirring constantly, until deeply browned, about 25–30 minutes.
- Add the lentils on top of the onions, season with salt, and stir to combine for about 1 minute.
- Pour in the water, bring to a boil, then reduce heat to medium-low. Cover with a tight-fitting lid and cook for 20 minutes.
- Remove the lid, stir in the bulgur, then cover again and cook for another 25 minutes.
- Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork, stir in the cumin, and serve warm.
Servings and timing
Servings: 8
Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes
Total time: 1 hour 30 minutes
Variations
You can swap bulgur with rice for a slightly different texture. Adding spices like cinnamon or allspice can deepen the flavor profile. Some versions include a drizzle of olive oil or a squeeze of lemon juice before serving for brightness. You can also top it with crispy onions for extra texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a pot over low heat with a splash of water to prevent drying out. It can also be reheated in the microwave in short intervals, stirring in between. This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
What is Mujadara Hamra?
It’s a Lebanese dish made with lentils, bulgur, and caramelized onions, known for its deep, rich flavor.
Can I use green lentils instead of brown?
Yes, green lentils work well and hold their shape nicely during cooking.
What does bulgur #3 mean?
It refers to coarse bulgur, which has a larger grain size and takes longer to cook.
Can I make this recipe oil-free?
You can reduce or replace the oil, but the caramelized onions may not develop the same depth of flavor.
Is this dish vegan?
Yes, it is completely plant-based.
How do I prevent the onions from burning?
Stir them constantly and adjust the heat if needed to ensure they brown धीरे without burning.
Can I prepare this ahead of time?
Yes, it tastes even better the next day as the flavors meld together.
What can I serve with Mujadara Hamra?
It pairs well with yogurt, fresh salad, or pickled vegetables.
Can I use fine bulgur instead?
Fine bulgur cooks faster and may alter the texture, so adjust cooking time accordingly.
Why is resting the dish important?
Resting allows the grains to absorb any remaining moisture and helps the flavors settle.
Conclusion
Mujadara Hamra is a simple yet deeply flavorful dish that highlights the beauty of humble ingredients. With its rich caramelized onions and hearty grains, it’s a comforting meal that’s easy to prepare and perfect for sharing.
Mujadara Hamra Recipe
Mujadara Hamra is a comforting Middle Eastern dish made with lentils, bulgur, and deeply caramelized onions, offering a rich and earthy flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- ½ cup avocado oil
- 2 large yellow onions (finely chopped)
- 1½ cups brown lentils (rinsed and drained)
- 1 ½ teaspoons salt
- 1 cup coarse bulgur #3 (rinsed and drained)
- 5 cups water
- 2 teaspoons cumin
Instructions
- Heat the oil in a large pot over high heat. Add the onions and cook, stirring constantly, until the onions are deeply browned, about 25–30 minutes.
- Add the lentils on top of the onions, season with salt, and stir to combine, about 1 minute.
- Add the water, bring to a boil, then reduce the heat to medium-low. Cover with a tight-fitting lid and cook for 20 minutes.
- Remove the lid, stir in the bulgur, then cover again and cook for another 25 minutes.
- Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff with a fork, stir in the cumin, and serve warm.
Notes
- Stir onions constantly to prevent burning while achieving deep caramelization.
- Can be served with yogurt or a fresh salad on the side.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat with a splash of water to restore moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
