Lebanese · Main
Brown lentils and bulgur colored by deeply caramelized onion.
AI-generated editorial illustration—not a Gastromica test-batch photograph.
Mujaddara hamra from southern Lebanon gets its warm brown-red color from onions cooked well past gold. Lentils and coarse bulgur absorb that sweet-savory base.
Technique notes
Lebanese kitchen
Lebanese mujaddara hamra combines lentils, coarse bulgur and dark caramelized onions in a naturally vegan meal.
Cook onions in olive oil over medium-low for 30–35 minutes until deep mahogany; remove one-third for garnish.
Add lentils and water to the pot. Simmer 18 minutes until lentils are partly tender.
Stir in bulgur, salt, pepper and cumin. Cover and simmer on low 12 minutes.
Remove from heat and rest covered 15 minutes. Fluff and top with reserved onions.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Mujaddara hamra from southern Lebanon gets its warm brown-red color from onions cooked well past gold. Lentils and coarse bulgur absorb that sweet-savory base.
Refrigerate for up to 4 days or freeze for 2 months.
Serve warm or room temperature with cabbage salad, radishes, cucumber and yogurt if desired.
