Bulgur wheat mujadara
Mujadara is a Middle Eastern dish of lentils and rice topped with crispy fried onions. Andi Oliver uses bulghur wheat instead of rice for a Moroccan twist and serves it with tamarind chicken thighs.
Ingredients
- 300ml/10fl oz rapeseed oil
- 3 medium onions, thinly sliced
- 200g/7oz bulgur wheat, rinsed well under cold running water
- 1 tsp ground turmeric.
- 1 tsp ground allspice
- 1 tsp ground bay leaves
- 2 tsp all-purpose seasoning
- 350ml/12fl oz boiling water
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 260g/9½oz dried green lentils, cooked (alternatively use 400g tin green lentils, rinsed and drained)
- 1 small bunch flat leaf parsley, finely chopped
Method
Heat the oil in a large deep pan over medium high heat. Once hot, add the sliced onions and a pinch of salt. Stir every few minutes until the onions are deeply brown and crispy, this will take about 10 minutes.
Reduce the heat slightly if the onions are turning too dark before becoming crispy. After this time, reduce the heat to low and let them cook for a further 10 minutes or so, then remove from the heat. Transfer half of the onions to a plate lined with kitchen paper and the rest in the oil.
Heat a large saucepan over high heat. Add 3 tablespoons of oil from the onions. Stir in the bulgur wheat, turmeric, allspice, bayleaf and all-purpose seasoning. Fry for 2 minutes, then add the boiling water and bring to a rapid boil. Once the volume of water has reduced to be level with the bulgur wheat, turn the heat to the lowest setting, cover with a lid and let it steam for 20 minutes.
In a large pan, heat a few tablespoons of onion oil and gently fry the cumin and coriander seeds until fragrant. Turn off the heat and add the lentils, cooked bulgur, and two-thirds of the crispy onions. Mix well.
Serve garnished with the remaining crispy onions and chopped parsley.
