in Middle East

Arab Mgadara

updated

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Ingredients for 4 servings:

  • 1 jar Lentils, brown or green, dried
  • 200 g bulgur, coarse
  • 4 m.-sized onion(s)
  • 2 tbsp vegetable broth
  • some oil for frying
  • salt and pepper
  • 1 liter of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 25 minutes

brown lentils with bulgur and roasted onions

Halve and slice the onions. Do not chop. Fry in about 2-3 tablespoons of oil. They should be fried until browned to a dark brown. Then add the lentils and the water. Cover and simmer on medium heat for about 1 hour. Check that they are cooked through; if not, cook longer. Season and add the bulgur wheat and let it simmer on the lowest heat for about 10-15 minutes. It shouldn’t look mushy at the end; then it’s done. Serve with yogurt or salad as a side dish. Note: The glass used to measure the lentils has a capacity of 110 ml.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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