Bulgar Majadra

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This is the most delicious way to cook Bulgur wheat that is not only healthy but has so much flavour from the lentils and the onions.

Recipe from Falastin, book by Sami Tamimi and Tara Wigley.

300g green lentils
4 brown onions, thinly sliced
2 tsp cornflour
1 tsp salt
sunflower/vegetable/rapeseed oil
bulgar wheat
1 ½ tsp cumin seeds
1 ½ tbsp coriander seeds
300g bulgar wheat
½ tsp ground cinnamon
1 tsp ground allspice
½ tsp turmeric powder
3 tbsp olive oil
1 tsp salt
¼ black pepper

– Add the green lentils and 1L of water to a pan. Let it rest for 30 minutes.

– Add the onions, cornflour, and salt to large bowl. Mix well.

– Add 1 cup of oil to a large hot pan. When the oil is hot, add the onion in batches and cook for 7-8 minutes until crispy and golden.

– Transfer to a sieve over a bowl to drain any excess oil.

– Add the pan of green lentils to the stove and bring to a boil. Turn down the heat and simmer for 10-12 minutes.

– Drain the lentils and place in a bowl.

– In the same pan, add the cumin seeds and coriander seeds, and dry roast.

– Add the bulgar wheat, ground cinnamon, ground allspice, turmeric powder, salt, pepper, and olive oil. Mix well.

– Add 750ml water and the green lentils, and mix well. Cover, and cook for 15 minutes on low heat.

– Turn off the heat. Remove the lid, place a clean tea towel over the pan, and place the lid back on top to seal. Let it sit for 10 minutes.

– In a large bowl, combine the bulgar wheat and lentil mixture with half the crispy onions.

– Distribute the rest of the onions on top and serve!