Palestinian Vegan Bulgar & Lentil Meal (Mujaddara )|مجدرة برغل

Lentil and Bulgur porridge (Mujaddara )|مجدرة برغل

INGREDIENTS: This quantity will yield 4 servings

1 cup of brown lentils
1/3 cup of coarse burghul ( if unable to find, use fine burghul)
2 large onions ( about 350g)
1/3 cup extra-virgin olive oil
Salt, black pepper, a bay leaf, a cinnamon stick and a few sprigs of parsley


Wash and clean the lentils, watching for loose pieces of stone.
Place the lentils in a pot, cover with about 6 cups of water and bring to a boil.
Take off the scum from the surface and add to the broth a bay leaf, a cinnamon stick and a few sprigs of parsley.
Simmer on medium heat for about 20 -30 minutes until the lentils are cooked but still firm.
Remove the lentils from the pot with a slotted spoon and place in a bowl. Keep the broth in the pot and turn the heat off. Remove the cinnamon stick and bay leaf (if using)
Heat the olive oil in a large skillet and add the chopped onions. Cover the skillet and cook the onions on low heat until translucent.
Uncover the skillet, turn the heat to very low (if necessary place a heat diffuser under the skillet) and cook the onions until they turn brown, stirring from time to time. It will take about 45 minutes.
Drop the onions and oil in the pot with the lentil broth. Simmer the broth and onions for 15 minutes.
Cool the broth and then liquidize in a blender until the onions are pureed with the broth.
Return the broth to the pot and add the lentils back, the burghul and the salt and pepper. Simmer the mixture until the burghul is completely cooked, adding a bit of water if necessary to ensure the burghul is well cooked and creamy.
Turn the heat off and keep the lentils in the pot for about 15 minutes. The mixture should be moist and creamy. Transfer to a serving dish. Eat warm or at room temperature with a salad of tomatoes and onions .


١ كوب عدس
٢ كوب برغل خشن
٢ بصل
١⁄٤ كوب زيت زيتون
١⁄٤ كوب زيت, للقلي
ملح حسب الذوق

طريقة التحضير

١. نضع العدس بعد غسله بالماء في قدر على النار ويترك 10 دقائق حتى يستوي جيداً.

٢. يضاف البرغل بعد نقعه الى العدس ثم يضاف ملح حسب الرغبة.

٣. تغطى الطنجرة وتخفف النار لمدة 15 دقيقة كي تستوي المكونات وينشف الماء.

٤. يقلى البصل بالزيت ، ,وعندما ينشف الماء يضاف البصل والزيت على الطبخة.

٥. تحرّك قليلاً وترفع عن النار لتسكب في أطباق التقديم.

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