Claudia Roden

Lentils and bulgar wheat

Mujadara Bil Burghul

Preparation info

  • Serves

    4-6

    • Difficulty

      Easy

Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

This Syrian dish can be eaten hot or cold (use olive oil if you are going to eat it cold), as an accompaniment to meat or chicken, or as a main dish with yogurt, spring onions, radishes and Salata Baladi (Mixed salad Arab-style).

Ingredients

  • 250 g (8 oz) green or brown lentils
  • about 750 ml (

Method

Wash the lentils. Put them in a pan with the water and simmer for 10-15 minutes.

Add the bulgar wheat and salt and pepper and cook, covered, on a very low heat for a further 15 minutes until the wheat is plump and tender, adding more water if necessary.

Meanwhile, heat 2 tablespoons