This recipe is my take on the classic majadara. Who says you have to use rice? Bulgur is just as tasty! This makes a great accompaniment to any meal or meat dish. And you can also eat it on its own.
Makes 4 servings
1/3 cup green/black lentils
1 cup coarse bulgur wheat
1 cup water
2 cloves of garlic
1/3 tsp cumin
1 Tbsp chopped parsley
1 Tbsp chicken bouillon
Ground black pepper
1. Soak the lentils for around an hour, then drain.
2. Bring a pot of water to a boil and cook the lentils for around 30 minutes. Drain but keep the cooking liquid aside.
3. Cut the onion in half, then slice. Heat 2 Tbsp of oil in a pot and add the onion slices. Sauté until golden. Chop the garlic and add to the pot. When done, remove 2 Tbsp of fried onion from the pot and set aside.
4. Add the lentils to the onions in the pan, sauté for around a minute, then add the bulgur, one cup water, and one cup of the lentil cooking water. Add the spices and bring to a boil. Cover and lower the heat. Cook for 15 minutes and leave covered for an additional 15 minutes.
5. Transfer to a serving dish, sprinkle the reserved fried onion over the top, along with the chopped parsley.
Good to know…
You can make this a day beforehand. There’s no need to presoak the bulgur.
מרק פטריות וגריסים