This is the ultimate Lebanese comfort food—the lentils provide a soft, earthy flavor, the onions bring a bit of bitterness, and the texture of the coarse bulgur wheat balances it all out. Serve it with fresh veggies or a side salad, and you are all set. Plus, this dish can be enjoyed hot or cold, so it goes great for picnics or a quick/takeaway lunch. While preparing mujadara Hamra might sound a bit complicated (those onions do need to cook for a while without burning), following my tried-and-tested cooking method and top tips will help you make a high-protein main dish everyone will love.
Mujadara: Hamra vs lentils & rice
In mujadara Hamra, lentils, bulgur wheat, and onions are the key ingredients. The onions are typically sautéed to a deep reddish-brown color, adding a deep, smoky flavor to the dish. On the other hand, Mujadara with lentils and rice is a simpler variation, containing lentils, rice, and caramelized onions. These onions are cooked until crispy and golden, bringing a sweet and savory contrast to the lentils and rice.
How to make mujadara hamra
Boil the lentils: First, discard any small stones from the lentils and rinse them well. Then combine them with 4 cups of water (1 L) and the salt in a large pot. Bring to a boil and cook for 25 minutes. Fry the onions: As the lentils cook, finely chop the onions. Then, add the vegetable oil to a large skillet and heat over medium-low. Add the onions and sauté them for about 10 minutes or until they become dark brown. Make sure to stir continuously so they don’t just burn. Cooking them like this brings out a slightly bitter taste, which is needed for this dish. Prepare the onion water: Then, drain the excess oil and carefully add 2 cups of water (500 ml) to the pot with the cooked onions. Bring to a boil over medium-high heat, then reduce to very low heat and simmer for about 7 minutes until the onions are very soft. Combine and simmer: Next, sieve the onion liquid into the pot with the cooked lentils. The onions should be tender and disintegrate when passed through the sieve. If there are any small bits of onion left, press them with a spatula or a spoon so they pass through the sieve. Next, add the bulgur wheat to the pot with the lentils and onion water. Bring to a boil over medium-high heat. Then reduce to very low and simmer for 10 minutes. Keep the pot uncovered and stir occasionally. Finally, remove the mujadara hamra from the heat, and add the olive oil. Stir to incorporate and set aside for 10 minutes before serving.
Choose a pairing salad to serve with
You can serve this lentils and bulgur dish with bread (I love serving it with Markouk Saj bread), pickled turnips, tomatoes, onions, radishes, plain yogurt, ayran(salty drink yogurt), or with salad. My favorite salad pairings are:
Authentic Fattoush Salad Lebanese Tabbouleh Salad Lebanese Creamy Cucumber Yogurt Salad (Kh’yar bi laban) Simple Cabbage Salad
If you try this authentic mujadara Hamra recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations—tag me on Instagram @Alphafoodie!
