Jamie Oliver 5 Ingredients Mujadara

Jamie Oliver 5 Ingredients Mujadara

Jamie Oliver 5 Ingredients Mujadara is made with onions, cumin seeds, dried brown lentils, bulgur wheat, and natural yoghurt. This delicious Mujadara recipe creates a tasty and vegetarian dinner that takes about 45 minutes to prepare and can serve up to 4 people.

This Mujadara Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.

Ingredients Needed:

  • 2 large onions
  • 2 heaped tablespoons cumin seeds
  • 150g dried brown lentils
  • 150g bulgur wheat
  • 4 tablespoons natural yoghurt

How To Make Mujadara:

  1. Deep-fry the onions: Put a small, sturdy saucepan on medium-high heat with 2cm of olive oil. Peel and finely slice one onion, then deep-fry until golden and crispy, working in batches. Drain on kitchen paper. To test the oil temperature, drop in a piece of onion—it should turn golden and float, or check with a thermometer (180°C).
  2. Cook the second onion and spices: Peel and chop the remaining onion. Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Add the chopped onion and cumin seeds, cooking for 10 minutes until the onion is soft and sweet.
  3. Cook the lentils and bulgur: Add the lentils, bulgur wheat, and 1.2 litres of water to the pan. Bring to a boil, then simmer for 25 minutes, or until the lentils and bulgur are tender, and almost all the water is absorbed. Season with salt and pepper to taste.
  4. Serve with crispy onions and yoghurt: Fold half of the crispy onions into the lentil mixture. Divide the mujadara onto plates, top with dollops of yoghurt, and sprinkle the remaining crispy onions on top.

Note: If you prefer not to deep-fry onions, you can buy pre-made crispy onions from the supermarket.

Jamie Oliver 5 Ingredients Mujadara
Jamie Oliver 5 Ingredients Mujadara

Recipe Tips

  • Use crispy onions for texture: Deep-fried onions add a perfect crunch to the dish. If you don’t have time to fry them yourself, store-bought crispy onions work well.
  • Simmer lentils and bulgur slowly: Let the lentils and bulgur cook at a gentle simmer to ensure they soften evenly and absorb the flavors.
  • Check the water level: While cooking the lentils and bulgur, make sure there’s enough water so they don’t dry out. Add a bit more water if needed.
  • Season at the end: Taste the dish after cooking and adjust the seasoning to your preference with salt and pepper.
  • Serve immediately: Mujadara is best enjoyed fresh, with crispy onions and cool yoghurt to balance the flavors and textures.

How To Store & Reheat Leftovers

Storing: Let the mujadara cool completely before storing. Place it in an airtight container and keep it in the fridge for up to 3 days.

Reheating: To reheat, transfer the mujadara to a pan and warm it over medium heat. Add a splash of water or broth to prevent it from drying out. Stir occasionally until heated through.

Freezing: Mujadara can also be frozen. Place it in a freezer-safe container, and it will last for up to 3 months. Thaw in the fridge overnight before reheating using.

Nutrition Facts

  • Calories: 408 kcal
  • Fat: 16g
  • Saturated Fat: 2.7g
  • Protein: 15.5g
  • Carbohydrates: 56g
  • Sugars: 7.9g
  • Salt: 0.1g
  • Fibre: 8.1g

Try More Jamie Oliver 5 Ingredients Recipes:

Jamie Oliver 5 Ingredients Mujadara

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesRest time: minutesTotal time: 45 minutesServings:4 servingsCalories:408 kcal Best Season:Suitable throughout the year

Description

Jamie Oliver 5 Ingredients Mujadara is made with onions, cumin seeds, dried brown lentils, bulgur wheat, and natural yoghurt. This delicious Mujadara recipe creates a tasty and vegetarian dinner that takes about 45 minutes to prepare and can serve up to 4 people.

Ingredients

Instructions

  1. Deep-fry the onions: Put a small, sturdy saucepan on medium-high heat with 2cm of olive oil. Peel and finely slice one onion, then deep-fry until golden and crispy, working in batches. Drain on kitchen paper. To test the oil temperature, drop in a piece of onion—it should turn golden and float, or check with a thermometer (180°C).
  2. Cook the second onion and spices: Peel and chop the remaining onion. Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Add the chopped onion and cumin seeds, cooking for 10 minutes until the onion is soft and sweet.
  3. Cook the lentils and bulgur: Add the lentils, bulgur wheat, and 1.2 litres of water to the pan. Bring to a boil, then simmer for 25 minutes, or until the lentils and bulgur are tender, and almost all the water is absorbed. Season with salt and pepper to taste.
  4. Serve with crispy onions and yoghurt: Fold half of the crispy onions into the lentil mixture. Divide the mujadara onto plates, top with dollops of yoghurt, and sprinkle the remaining crispy onions on top.

Notes

  • Use crispy onions for texture: Deep-fried onions add a perfect crunch to the dish. If you don’t have time to fry them yourself, store-bought crispy onions work well.
  • Simmer lentils and bulgur slowly: Let the lentils and bulgur cook at a gentle simmer to ensure they soften evenly and absorb the flavors.
  • Check the water level: While cooking the lentils and bulgur, make sure there’s enough water so they don’t dry out. Add a bit more water if needed.
  • Season at the end: Taste the dish after cooking and adjust the seasoning to your preference with salt and pepper.
  • Serve immediately: Mujadara is best enjoyed fresh, with crispy onions and cool yoghurt to balance the flavors and textures.
Keywords:Jamie Oliver 5 Ingredients Mujadara

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