Mujaddara Bil Burghul
Whole green lentils cooked with coarse bulgur wheat and finished with a generous blanket of deeply caramelized onions — the mountain version of mujaddara, more textured than its rice-based cousin and richly satisfying.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 250 g Green or brown lentils
- 200 g Coarse bulgur wheat (#3 grind)
- 4 large Yellow onions
- 80 ml Olive oil
- 1 tsp Ground cumin
- 1/2 tsp Allspice
- 1 1/2 tsp Salt
- 1/2 tsp Black pepper
- 700 ml Water
Instructions
- Rinse the lentils and pick over for any stones. Place in a medium pot, cover with cold water by 5cm, and bring to a boil. Reduce heat and simmer for 15 minutes — the lentils should be barely tender but still holding their shape. Drain and set aside.
- While the lentils cook, slice the onions into thin half-moons. Heat the olive oil in a wide, heavy pot over medium heat. Add all the onions and cook, stirring occasionally, for 35–40 minutes until deeply caramelized — dark amber, almost jammy. This step cannot be rushed; the onions are the dish.
- Remove two-thirds of the caramelized onions from the pot and set aside for garnish.
- To the remaining onions in the pot, add the cumin, allspice, salt, and black pepper. Stir for 30 seconds.
- Add the par-cooked lentils and 700ml water. Bring to a boil.
- Add the coarse bulgur, stir well, and reduce heat to the lowest setting. Cover tightly and cook for 20 minutes until the bulgur has absorbed all the liquid and is fully cooked.
- Remove from heat and let stand, covered, for 10 minutes.
- Fluff with a fork, taste for seasoning, and pile onto a serving dish. Crown with the reserved caramelized onions.
- Serve warm or at room temperature with plain yogurt, sliced tomatoes, and radishes alongside.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Mujaddara Bil Burghul?
Whole green lentils cooked with coarse bulgur wheat and finished with a generous blanket of deeply caramelized onions — the mountain version of mujaddara, more textured than its rice-based cousin and richly satisfying.
Where is Mujaddara Bil Burghul from?
Mujaddara Bil Burghul comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Mujaddara Bil Burghul vegetarian or vegan?
As written, Mujaddara Bil Burghul uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of ground cumin in Mujaddara Bil Burghul?
The ground cumin called for here is part of the traditional recipe and gives Mujaddara Bil Burghul its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Mujaddara Bil Burghul?
In a Lebanese mains spread, Mujaddara Bil Burghul is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Mujaddara Bil Burghul ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.