How To Make Mujadara Hamra (Authentic Lebanese Recipe)
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.
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
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.Nutrition
Calories: 528kcalCarbohydrates: 52gProtein: 17gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gSodium: 9mgPotassium: 607mgFiber: 21gSugar: 1gVitamin A: 29IUVitamin C: 2mgCalcium: 43mgIron: 5mg
Tried this recipe?Let us know how it was!
