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:
- 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).
- 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.
- 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.
- 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.
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
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
- 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).
- 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.
- 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.
- 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.