in Middle East

Mujaddara with fried onions

updated

Spread the love

Ingredients for 4 servings:

  • 120 g lentils, brown
  • 480 ml vegetable stock
  • 120 g bulgur
  • 2 tsp cumin
  • 1 onion(s)
  • ½ tsp sea salt as needed
  • ½ tsp pepper, green, freshly ground
  • 1 pinch(s) chili flakes, Korean
  • 1 pinch(s) of cinnamon powder (Ceylon cinnamon)
  • 2 tbsp vegetable oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan

Combine the lentils and vegetable stock in a saucepan, bring to a boil, and simmer for 40 minutes. Then stir in the bulgur and cover with 2 cm of water. Simmer over very low heat for 7 minutes, remove from heat, cover, and let stand for 15 minutes. Heat the vegetable oil in a pan and fry the cumin for one minute. Finely slice the onion and, when the cumin seeds pop, add the onions. Sauté for 6 to 10 minutes until translucent, then add to the lentil-bulgur mixture. Season to taste with salt, chili, pepper, and cinnamon. Serve with a mixed salad. Find the recipe on my blog: https://www.vegan-cooking-with-thalija.de/archive/1089

Facebook Comments

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.

Green garlic sauce

1/4 pound cheeseburger with fried onions à la Didi