Mujadara Hamra

One of my favourite childhood dishes, this Mujadara Hamra is all about the caramelised onions cooked low & slow & then added to lentils & burghul to make a delicious pilaf.
Ingredients
400g brown lentils
10 medium onions, finely chopped
1 cup vegetable oil
180 g burghul, coarse
1 1/2 teaspoon salt
1/2 teaspoon baharat
6 cups water
Wash lentils and place in a large pot with water. Bring the water to a boil, reduce heat and allow to simmer for 20 minutes.
Meanwhile, in a separate frypan, place onions and oil and cook on low-medium heat, stirring constantly until you get a dark brown colour. This may take about 30-40 minutes. It’s important that you take your onions as far as you can without burning them.
When your onions are dark brown in colour, add about 1/2 a cup of the liquid used for cooking the lentils. Allow that to simmer for a couple of minutes. Onions should really soft, dark brown and look mushy.
Add your onions to the pot of lentils, add the salt, baharat and burghul. Bring it to the boil then reduce heat, cover and cook on low for 20 minutes.
Serve warm with a side of salad and a dollop of yoghurt.
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[@kamahlkobeissi1041]

One of my all time favorite dishes, not many people can perfect it as you need to get the onions right. I will definetly try your recipe!

[@antoinettebouchereau7673]

Yum

[@tawfiksolh7688]

Not my favorite dish Only during a famine which happens to be these days