Bulgur Mujadarra

Mujadarra is usually made with rice, not bulgur, but bulgur works very well too, and is a better choice for me nowadays. 

 

Mr. Ferdzy and I both grew up eating brown rice and lentils as it was a popular food with the hippie-health food crowds in which we both ran. It was healthy and very cheap and filling - still is. It wasn't until much later I discovered that the best part of the combination was the caramelized onions. Of course, unlike the base they take a fair bit of time and attention, generally lacking on the part of frazzled parents. I find I can get a lot of other things done in the kitchen while they cook, though; emptying or loading the dishwasher, wiping the counters, checking the fridge for science experiments, or if all else fails I sit at the table with a book in between the stirrings of the onions.

 

4 servings

1 hour prep time

 

 

Cook the Lentils & Bulgur:

2/3 cup green or brown lentils

2/3 cup coarse bulgur

1 or 2 bay leaves

1/2 teaspoon salt

3 cups water

 

Rinse the lentils and bulgur; drain well. Put them in a rice cooker with the bay leaves, salt, and water. Turn on and let them cook until done. If done before the onions, keep them warm. 

Cook the Onions & Finish:

3 medium-large onions

3 tablespoons mild vegetable oil

a little salt

freshly ground black pepper

1/4 to 1 teaspoon Aleppo pepper

a little parsley to garnish 

Peel the onions and cut them in half from pole to pole. Cut them in half again, if the onions are large, then slice them into half or quarter moon pieces, thin but not in shavings. 

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until the onions soften and reduce in volume, and take on a golden colour. This cannot be hurried, and will take 30 to 40 minutes, more likely 40 minutes. If they are browning too quickly, reduce the heat. Season with a little salt early in the process to help draw out the liquid from them. Add the other seasonings close to the end. 

When the onions are ready, remove about 1/3 or 1/2 of them to a small plate. Mix the cooked lentils and bulgur into the remaining onions in the pan, and let it all heat through and get well amalgamated. Serve with the remaining onions spread over the top, and a sprinkling of chopped parsley. 

Last year at this time I made Green Beans in Savory Sauce.