Comments on: Mujaddara

By: Global Table Adventure | Recipe: Mujaddara (Lentil & Bulgur Pilaf)

Global Table Adventure | Recipe: Mujaddara (Lentil & Bulgur Pilaf) — Thu, 08 Sep 2011 14:36:29 +0000

[...] Recipe inspired by the post at HabeasBrulee.com [...]

By: Brad

Brad — Tue, 30 Nov 2010 00:29:04 +0000

After bringing home some Kalustyan’s mujadara my wife loved them and requested that I make some. I checked on the web and found a few recipes — all of which said “More grilled onions.”

So for a pound of lentils, I say 6 pounds of onions. I’M NOT KIDDING. Grill the onions slowly (SALT TO TASTE AND ADD PLENTY OF OLIVE OIL then some more) – takes about 90 minutes with a huge pan and constant attention. Or use the American Test Kitchen recipe for the Best Onion Soup and saute 6 lbs of onion with garlic then put them in a large Dutch Oven and cook at 325°F or less for a couple of hours – check and stir on occasion. When the onions are nearly done season them; AND BE BOLD WITH YOUR SEASONINGS. Season them Indian, Asian, Mexican, Peruvian but be bold and you will have no reqret.

Add gently cooked lentils. Don’t soak. Cook gently to taste.

Season the onions how you like. Add to lentils and season to taste.

Accompany with riata, tamerine, yogurt, tomatillo sauce, chipolte or whatever you like. Oh yeah, lemon or lime.

I once told two friends, a cook and a chef of the recipe and they said in tandem. “With that much onion, anything will taste great!”

Enjoy
Brad

By: Maria

Maria — Thu, 14 Jan 2010 07:31:49 +0000

I too lived in NY and loved Kalustyan’s for mujadara and so many other delightful things. I never visited Manhattan without a trip down to their store to shop for spices, grains and soooooo much more. After i left NY whenever I flew into NY a trip to Kalustyan’s was a must. I will never forget the time I bought all these wonderful items, preserved lemons, pomegranate syrup, the best olive oil all for a Moroccan meal I was preparing for my mom’s birthday….when we got to the airport they confiscated everything because of the liquid content……I was heartbroken.
Thanks for sharing the recipe. Although most recipes call for rice I really do prefer the bulgur version the best! And I agree….lot’s and lot’s of onions

By: Lisa

Lisa — Wed, 29 Jul 2009 18:29:59 +0000

I now live away from NYC, but loved going to Kalutsyan’s duirng my lunch when I went to college in that area of the City. Yes, I always ordered the mujadara! I was very excited to see this website! Can anyone give a gluten free alternative to the bulghur wheat? I have celiac disease. Thanks!

By: guy

guy — Sun, 15 Feb 2009 22:26:44 +0000

Kalyustan also served Mujadarra as a sandwich. They would stuff a pita with it< Then top it with chopped tomatoe ,lettuce and some tahinna. i would usually ad some of there hot sauce.

By: Danielle

Danielle — Sat, 19 May 2007 20:55:45 +0000

ha3rvey – I love how you’ve been updating me as you go along with this recipe. I’ll have to take your advice and try it with pearled barley at some point. Thanks for letting me know how it’s been going for you!

By: ha3rvey

ha3rvey — Sat, 19 May 2007 17:24:12 +0000

Okay, I made this again this morning with bulgur wheat. My wife says she likes the pearled barley better. Now if I could just get my 8-year-old son to eat it. >sigh

By: ceviz

ceviz — Fri, 11 May 2007 06:47:26 +0000

A very similar version of this dish is common in Eastern Turkey, and very tasty! Except Turkish boil the brown lentils beforehand.

By: ha3rvey

ha3rvey — Sun, 25 Mar 2007 00:39:14 +0000

Alright. I tried it. It’s awesome. I used some of the Spanish olive oil that my friend Maria Jose suggested I get. This is an absolutely awesome dish.

I used a lb. of brown lentils, and about 1/2 a lb. of pearled barley. It was great. I’ve taken it to work for lunch two days in a row. The aroma as it was cooking was incredible.

I’ll keep working on it to get the proportions right.

I think I’ve been too harsh on Esau.

By: ha3rvey

ha3rvey — Wed, 21 Mar 2007 01:14:20 +0000

Okay, I know this is old news, but I’m caramelizing the onions for this right now. I’m not sure how much water to use for 1 lb. of lentis. Also, I don’t have any bulgur wheat, so I’m using pearled barley.