Syrian Burghul Mujadara

Nour Al-SabahCuisinier

Ingrédients

• 1 1/2 cups brown lentils
  1.5 cup
• 3 cups coarse white bulgur
  3 cup
• 1 1/2 liters of water
  1.5 liter
• 2 chicken broth cubes
  2 cube
• Salt and black pepper
  0
• 1 teaspoon cumin
  1 teaspoon
• 3/4 cup olive oil
  0.8 cup
• 2 large onions, sliced
  2 onion

Mesures

1. 1

   Rinse the lentils and wash them, then place them in a pot with the amount of water over high heat. Once boiling, cover and let the lentils cook for 20 minutes, then turn off the heat and drain the lentils, keeping the water aside.

   Matériel requis:

   Marmite

   20 minutes
2. 2

   Heat the olive oil with the onions and stir until the onions are browned and crispy, then drain and spread them on a flat plate lined with paper towels.

   Matériel requis:

   Poêle à frire

   10 minutes
3. 3

   In a suitable-sized pot, add the remaining oil from frying the onions and the bulgur after rinsing and draining it over medium heat, stirring until it is slightly toasted.

   Matériel requis:

   Marmite

   10 minutes
4. 4

   Take 4 cups of the hot lentil broth and dissolve the chicken broth cubes in it, then add it to the bulgur. Add salt, pepper, and cumin, and stir slightly, then cover the pot over medium heat.

   10 minutes
5. 5

   When bubbles appear in the bulgur, place the lentils on top and cover again without stirring or mixing the lentils with the bulgur, and continue cooking on very low heat until the bulgur is cooked.

   10 minutes
6. 6

   Check the bulgur occasionally; if its water has dried up, add small amounts of the lentil water, ensuring it is hot. If you stir the bulgur, do so gently with a fork.

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques