Mujaddarah | Israeli Bulgar and Brown Lentil dish
Mujaddarah is a very healthy and delicious popular Israeli and Middle Eastern dish made with bulgar wheat and brown lentils which are high in protein and fibre and makes a filling and nutritious meal.
This week I will be doing recipes from Oceanic cuisine. As per wiki oceanic cuisine is of the countries bordering two oceans. I picked up the country Israel bordering Mediterranean and Red sea. The Israeli cuisine is always fascinating me especially the challah bread which I am too scared to try.
Nevertheless, not the Challah but still I will share three different recipes from Israeli cuisine. Mujaddarah is one such Israeli dish and is very popular throughout the country. It makes a filling and healthy meal to serve for lunch or dinner. This dish resembles our broken wheat khichdi and taste almost like it.
Blogging Marathon#78 Week1/Day1
Source– Jewish Food Experience
A healthy and filling meal made with bulgar wheat and brown lentils. This is a perfect dish for lunch or dinner.
- 1/2 cup brown lentil/masoor dal
- 1 cup bulgar wheat/cracked wheat
- 1 onion, chopped
- 2 tablespoon olive oil, extra virgin
- 1 teaspoon ground cumin
- 1 teaspoon lemon juice
- 2 tablespoon parsley, chopped (I used dried )
- salt to taste
- pepper to taste
- water as required
Wash and soak brown lentils in enough water for 2 to 6 hours.
Heat olive oil in a pan or pressure cooker and add olive oil. Add onions and fry until golden in colour.
Take out some onions for garnish and into the same pan add brown lentils. Stir and add bulgar wheat.
Mix well and add salt, pepper, cumin, lemon juice, and parsley. Stir and add 4 cups of water
Cook on simmer for about 40 minutes or until lentils and bulgar is done.
Remove from heat. Season with more salt and pepper if desired. Garnish with fried onions.
Serve and enjoy. I served it with zaatar flavored labneh.
Add chilly flakes if you would like a spicier taste.