Mujadara Hamra is a traditional Lebanese dish made with brown lentils, bulgur wheat, caramelised onions, and olive oil. Deeply nourishing, naturally vegan, and rich in flavour, this humble recipe reflects the heart of Lebanese home cooking where simplicity, patience, and quality ingredients shine. If you love all things caramlised onions, you have to try this Rice based Mujadara which is equally as delicious as this one.
Mujadara Hamra is known for its deep reddish-brown color, nutty taste, and heavier reliance on caramelised onions and lentils.
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What Is Mujadara Hamra?
Mujadara Hamra (مجدّرة حمرا) is a classic Lebanese dish made with brown lentils and bulgur wheat, finished with lots of deeply caramelised onions. The word hamra refers to its deep brown-red color, which comes from the lentils and onions cooking together in olive oil.
A Little bit of History
Mujadara Hamra became popular for a very practical reason, lentils were affordable, filling, and always available. Combined with bulgur (another pantry staple), this dish could feed a family without stretching the budget.
It was everyday food. The kind you'd find simmering on the stove in villages, especially in the south and the mountains. No one wrote it down. You just learned it by watching and somehow, those simple meals are the ones we crave the most.
I've recently learnt that despite this dish being a Lebanese favourite, it may have originated in Iraq. Any one know if this is the case?
The earliest written mention of mujaddara appears in a 13th-century Arab cookbook, Kitab al-Tabikh, compiled in Baghdad.
Why Mujadara Hamra Just Works
- Naturally vegan
- Filling without being heavy
- Affordable
- Perfect hot, warm, or room temperature
- And it somehow always tastes better the next day.
Ingredients (And Why Each One Matters)
Lentils - Brown or Green lentils are essential here. They hold their shape. They give the dish body and substance. They're what made Mujadara Hamra such a staple in Lebanese homes. Red lentils won't work because they break down too much.
Bulgur Wheat - Bulgur gives Mujadara Hamra its texture. It is nutty, slightly chewy and is p erfect for soaking up all that onion-infused olive oil. Fine or medium bulgur works best.
Onions (Yes, Lots of Them) - This is not the dish to skimp on onions. They add sweetness, colour and bring everything together.
Oil - Good oil makes all the difference. It carries the flavour and caramelises the Onions. It keeps everything rich but not heavy
Spices - We add Cumin for warmth, Black pepper for balance and a tiny pinch of cinnamon or allspice if you like. This dish is about restraint. The lentils and onions do the talking.
How to make it
Start by finely chopping the onions. Warm a generous glug of olive oil in a wide pan and add the onions with a small pinch of salt. Let them cook slowly over a medium heat, stirring now and then, until they become deeply golden and almost jammy. This stage takes time - don't rush it because the darker they get, the richer the flavour will be.
Once the onions are beautifully caramelised, step back slightly and carefully pour in enough boiling water to just cover them. It will bubble and hiss, so take your time. Use the back of a wooden spoon to gently press the onions down into the liquid. Season with salt, bring everything to a gentle boil, then cover and lower the heat. Leave to simmer quietly for about ten minutes.
Next, stir in the lentils along with the cold water. Bring the pan back to the boil, then reduce the heat again and let it cook slowly for around thirty minutes, or until the lentils are soft and tender.
Add the bulgur wheat and continue simmering for another fifteen minutes. The grains will swell and absorb most of the liquid, turning the dish into something comforting and hearty.
Taste and adjust the seasoning if needed, then switch off the heat and finish with a final drizzle of olive oil. Serve warm, alongside a simple salad or a spoonful of plain yoghurt.
Variations We Love
Add Chickpeas
If you want it extra hearty, stir in cooked chickpeas near the end.
Extra Onion Version
Some of us like to double the onions and pile them right on top. That may be the person typing this.
Gluten-Free Option
Swap bulgur for cracked brown rice or quinoa. Not traditional, but it works.
Slightly Spiced
A pinch of coriander or smoked paprika gives it a modern twist.
What to Serve with Mujadara Hamra
We usually keep it simple:
Cucumber yogurt (laban)
Pickles or olives
Warm pita or flatbread
It's perfect for sharing, especially as part of a mezze spread.
Storage & Make-Ahead Tips
Fridge
Store in an airtight container for up to 4 days.
Reheating
Reheat gently on the stove with a splash of water, or microwave in short bursts, stirring in between.
Freezer
Yes, it freezes well. Up to 2 months. Thaw overnight and reheat slowly.
A Few Tips From Our Kitchen
- Don't rush the onions - ever
- Medium heat is your friend
- Season gradually
- Let it rest before serving so everything settles
FAQs
Why is it called hamra?
Because of its deep brown-red colour from lentils and caramelised onions.
Can I make it ahead?
Absolutely. It's even better the next day.
Why does mine taste bitter?
Your onions cooked too fast. Slow and steady is key.
More Lebanese Recipes you might like:
Easy Lebanese Fattoush Salad with Pomegranate
Lebanese Potato and Chicken Traybake with Lemon, Garlic Sauce - Djej w Batata
Mujadara - Lebanese Rice and Lentils with Caramelised Onions
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📖 Recipe
How To Make Mujadara Hamra (Authentic Lebanese Recipe)
Ingredients
- ½ - ¾ cup Olive oil
- 4 Large onions , halved and thinly sliced
- Salt
- 1 cup Brown lentils or Green
- 1 teaspoon Cumin Powder
- Black Pepper Coarse
- 4 cups 4 cups water or stock
- ¾ cup Bulgur Wheat
Instructions
- Start by finely chopping the onions. Warm a generous glug of olive oil in a wide pan and add the onions with a small pinch of salt. Let them cook slowly over a medium heat, stirring now and then, until they become deeply golden and almost jammy. This stage takes time - don't rush it because the darker they get, the richer the flavour will be. About 20 - 25 minutes.
- Once the onions are beautifully caramelised, step back slightly and carefully pour in enough boiling water to just cover them. It will bubble and hiss, so take your time. Use the back of a wooden spoon to gently press the onions down into the liquid. Season with salt, bring everything to a gentle boil, then cover and lower the heat. Leave to simmer quietly for about ten minutes.
- Next, stir in the lentils along with cumin powder, black pepper and the water. Bring the pan back to the boil, then reduce the heat again and let it cook slowly for around thirty minutes, or until the lentils are soft and tender.
- Add the bulgur wheat and continue simmering for another fifteen minutes. The grains will swell and absorb most of the liquid, turning the dish into something comforting and hearty.
- Taste and adjust the seasoning if needed, then switch off the heat and finish with a final drizzle of olive oil. Serve warm, alongside a simple salad or a spoonful of plain yoghurt.
Notes
Variations We Love
Add ChickpeasIf you want it extra hearty, stir in cooked chickpeas near the end. Extra Onion Version
Some of us like to double the onions and pile them right on top. That may be the person typing this. Gluten-Free Option
Swap bulgur for cracked brown rice or quinoa. Not traditional, but it works. Slightly Spiced
A pinch of coriander or smoked paprika gives it a modern twist.
What to Serve with Mujadara Hamra
We usually keep it simple: Tomato and parsley salad Fattoush Cucumber yogurt (laban) Pickles or olives Warm pita or flatbread It’s perfect for sharing, especially as part of a mezze spread.Storage & Make-Ahead Tips
FridgeStore in an airtight container for up to 4 days.
Reheating
Reheat gently on the stove with a splash of water, or microwave in short bursts, stirring in between.
Freezer
Yes, it freezes well. Up to 2 months. Thaw overnight and reheat slowly.
A Few Tips From Our Kitchen
- Don't rush the onions - ever
- Medium heat is your friend
- Season gradually
- Let it rest before serving so everything settles
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