Mjaddaret Al-Aruz and Mjaddaret Al-Burghul

April 12th, 2010

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This dish is also known as Mujaddarah or Mjaddarah. It consists of cooked lentils together with rice or bulgur wheat, then garnished with onions.

Today’s recipe is about the two types, Mjaddaret Al-Aruz which means rice mjaddarah, and Mjaddaret Al-Burghul which means bulgur mjaddarah.

Mjaddarah is served with salad, or yogurt, or eggplant pickles, or a sauce called “Zreqa”. Zreq is prepared from pomegranate molasses and this sauce is served  with Mjaddarah only, it is known in some Syrian cities, I’ll share with you the recipe in this post.

Let’s make Mjaddaret Al-Aruz and Mjaddaret Al-Burghul:

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1. Bring whole green lentils.

2. Rinse green lentils in several changes with water.

3. Cover with 3 liters water, and bring it to boil for 30 minutes or until cooked.

4. During boiling, a foam will occur on surface of the water.

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5. Skim any foam that rises to the surface.

6. This is after skimming the foam, after 30 minutes of boiling or so, the lentils must be cooked , so turn off heat, and let it cool.

7. Cut onions into slices.

8. Fry half of the onions in ghee, and deep fry the other half in olive oil.

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9. Fry the onions until golden brown in color.

10. Put the fried onions on paper towels and set aside. Don’t mix the onions which are fried in ghee with the onions which are fried in olive oil.

11. When the lentils cooled, divide them, half of the lentils will be cooked with rice, and the other half will be cooked with bulgur.

12. Reserve the cooking water of the lentils.

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13. In a pot, add half of the lentils, with 500 ml of cooking water, and add salt and turn on heat to bring it to boil.

14. Rinse rice with cold water in several changes.

15. Bring water to boil.

16. Soak rice in boiled water for 10 minutes.

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17. Drain rice, then rinse it with cold water in several changes.

18. Add rice to lentils, the water must be boiling vigorously before adding the rice.

19. Stir.

20. Keep the rice for 5 minutes over high heat so it will boil vigorously, then lower heat and cover pot and cook on low heat for 15 – 20 minutes till the rice is cooked.

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21, 22. When the rice is completely cooked, in a pan bring ghee to high heat, then add the ghee to the pot of the rice, turn off heat, keep it for 10 – 15 minutes, then stir and serve. If you don’t want to serve it immediately, don’t stir, just turn off the heat, stir only before serving.

23. This is coarse bulgur wheat.

24. Rinse bulgur with cold water in several changes.

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25. In a pot, add 150 ml of olive oil.

26. Add the other half of the lentils, and turn on heat.

27. Add 500 ml of cooking water, plus 200 ml extra water, and add salt.

28. Bring to boil

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29, 30. Once the water is boiling vigorously, add bulgur.

31. Stir.

32. Keep on high heat until boiling vigorously.

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33. Once boiling vigorously, lower the heat and cover the pot, and cook on low heat for 30 minutes, or until the bulgur is cooked.

34, 35, 36. When the bulgur is completely cooked, in a pan heat 50 ml olive oil, then add the olive oil to the pot of bulgur, turn off heat and keep for 10 – 15 minutes, then stir and serve. If you don’t want to serve it immediately, don’t stir, just turn off the heat, stir only before serving.

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Zreqa

37, 38. In a bowl, add pomegranate molasses.

39. Add water and stir.

40. Add crushed garlic, dried mint, olive oil and salt, and stir, and put in the refrigerator to cool.

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41. Top rice mjaddarah with ghee fried onions, and top bulgur mjaddarh with olive oil deep fried onions. Serve mjaddarah with cold Zreqa, or r you can serve mjaddarah with salad (salad is prepared from tomato, cucumber, flat parsley, mint, onion, lemon juice, olive oil and salt),or  yogurt, or eggplants pickles.

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Mjaddaret Al-Aruz and Mjaddaret Al-Burghul

From: Family Recipe / Servings: 5 – 7 People
PDF Text Only / Print With Images

500 g whole green lentils

3 L water

8 – 10 red onions, cut into slices

Ghee, for frying onions

Olive oil, for frying onions

2 1/4 cups Egyptian short grain rice

Water, for soaking rice

2 tbsp ghee

2 cups coarse bulgur wheat

200 ml olive oil

200 ml water, extra

Salt

Zreqa

2 tbsp pomegranate molasses

8 tbsp water

1/2 tsp crushed garlic

1/2 tsp dried mint

1/2 tsp olive oil

1/8 tsp salt

Bring whole green lentils.

Rinse green lentils in several changes with water.

Cover with 3 liters water, and bring it to boil for 30 minutes or until cooked.

During boiling, a foam will occur on surface of the water.

Skim any foam that rises to the surface.

This is after skimming the foam, after 30 minutes of boiling or so, the lentils must be cooked , so turn off heat, and let it cool.

Cut onions into slices.

Fry half of the onions in ghee, and deep fry the other half in olive oil.

Fry the onions until golden brown in color.

Put the fried onions on paper towels and set aside. Don’t mix the onions which are fried in ghee with the onions which are fried in olive oil.

When the lentils cooled, divide them, half of the lentils will be cooked with rice, and the other half will be cooked with bulgur.

Reserve the cooking water of the lentils.

In a pot, add half of the lentils, with 500 ml of cooking water, and turn on heat to bring it to boil.

Rinse rice with cold water in several changes.

Bring water to boil.

Soak rice in boiled water for 10 minutes.

Drain rice, then rinse it with cold water in several changes.

Add rice to lentils, the water must be boiling vigorously before adding the rice.

Stir.

Keep the rice for 5 minutes over high heat so it will boil vigorously, then lower heat and cover pot and cook on low heat for 15 – 20 minutes till the rice is cooked.

When the rice is completely cooked, in a pan bring ghee to high heat, then add the ghee to the pot of the rice, turn off heat, keep it for 10 – 15 minutes, then stir and serve. If you don’t want to serve it immediately, don’t stir, just turn off the heat, stir only before serving.

This is coarse bulgur wheat.

Rinse bulgur with cold water in several changes.

In a pot, add 150 ml of olive oil.

Add the other half of the lentils, and turn on heat.

Add 500 ml of cooking water, plus 200 ml extra water, and add salt.

Bring to boil

Once the water is boiling vigorously, add bulgur.

Stir.

Keep on high heat until boiling vigorously

Once boiling vigorously, lower the heat and cover the pot, and cook on low heat for 30 minutes, or until the bulgur is cooked.

When the bulgur is completely cooked, in a pan heat 50 ml olive oil, then add the olive oil to the pot of bulgur, turn off heat and keep for 10 – 15 minutes, then stir and serve. If you don’t want to serve it immediately, don’t stir, just turn off the heat, stir only before serving.

Zreqa

In a bowl, add pomegranate molasses.

Add water and stir.

Add crushed garlic, dried mint, olive oil and salt, and stir, and put in the refrigerator to cool.

Top rice mjaddarah with ghee fried onions, and top bulgur mjaddarh with olive oil deep fried onions. Serve mjaddarah with cold Zreqa, or r you can serve mjaddarah with salad (salad is prepared from tomato, cucumber, flat parsley, mint, onion, lemon juice, olive oil and salt),or yogurt, or eggplants pickles.

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20 Responses to “Mjaddaret Al-Aruz and Mjaddaret Al-Burghul”

  1. I’ve had a recipe similar to this bookmarked for ages and this looks so good that I know I have to make it now! I love onions so much! They make everything just that much tastier; they’re the vegetable equivalent of bacon.

  2. That looks like such a healthy, appetising meal! :D THankyou for sharing the recipe!

  3. I just have some onions on the stove and told my daughter it was time to make some mujaddarah!
    Out of the two, I like the bulghur one the best!

  4. nisha says:

    Hi Dimah…you have an amazing and interesting selection here..and the photographs are very pretty as well..i love ur baking section..

  5. Simply Life says:

    Oh that looks delicious and what a beautiful presentation!

  6. Rosa says:

    Very interesting, healthy and delicious looking!

    Cheers,

    Rosa

  7. Hannah says:

    You could put caramelized onions on just about anything and I’d eat it, but this sounds especially tasty! :)

  8. Juliana says:

    Dimah, this dish with lentil and bulgur sure looks delicious and sure healthy…love the idea of the onions on top. Like your step-by-step pictures. By the way, thank you for visiting my site ;-)

  9. Michelle says:

    I love this kind of dish! Lentils and Red Sweet Onion..oh my!

  10. I’ve never heard of this but sure looks wonderful!

  11. Mimi says:

    I haven’t heard of this dish before, but it certainly looks tasty.
    Mimi

  12. MaryMoh says:

    With 3 grains, this looks very healthy and delicious. I must learn to add more grains to rice next time. Thanks for sharing.

  13. Roti n Rice says:

    This look like a healthy and tasty dish with all the different kinds of grains. Thanks for visiting my blog :)

  14. Dimah says:

    Crepes of Wrath: Many thanks for stopping by! I love onions :)

    Lorraine @Not Quite Nigella: Thanks for visiting! you are too kind.

    tasteofbeirut: Thank you so much! I like the rice one.

    nisha: Thank you so much for your kind comment, you are too sweet! and you have a wonderful site :)

    Simply Life: Thanks for coming by and for the lovely comment!

    Rosa: Thanks for visiting and for the kind comment!

    Hannah: Many thanks for your kind words! I love caramelized onions :)

    Juliana: Thank you for visiting my blog and for your kind words, you are so sweet! and you have a beautiful site :)

    Michelle: Thanks for visiting and for the kind comment!

    Sook @My Fabulous Recipes: Thank you for stopping by and for the lovely comment!

    Mimi: Thank you for visiting, and for the lovely comment!

    MaryMoh: Thank you so much for coming by and for the kind words!

    Roti n Rice: Thanks for visiting and for your kind words! and you have a lovely site :)

  15. Y says:

    Looks very tasty! I’ve seen a similar dish before and have always wanted to try making it!

  16. lisa says:

    Looks delicious! Very healthy…and I love carmelized onions. Must be so flavorful!

  17. Bharathy says:

    Lovely homely dishes embedded in a pretty looking site!..
    Love the colours of your blog Dimah..they are cool and mild to any eyes! :)

    Being a Krala born and brought up we make lots of syrian dishesafter the Syrian christians(more of fusion)….and I love them!..

    The recipes in your place are interesting!..:)

  18. Dimah says:

    thatssoron: Thanks!

    Y: Many thanks for your visit and sweet comment!

    lisa: Thank you so much for your lovely comment! I love caramelized onions, too :)

    Bharathy: Thank you very much for stopping by and for the kind comment! I’m glad you like the website and the recipes, thanks again and you have a wonderful site :)

  19. HappyTummy says:

    oh my…this looks RIGHT up my alley! i absolutely adore lentils and bulgur. and the garlic and mint? sounds wonderful. this is going on my to-make list for sure. thanks for sharing, dimah! i love your ethnic dishes :)

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