المجدّرة بالبرغل

We wash the brown lentils well, then place them in a pot with 3 cups of water and boil over medium heat until they are half-cooked (about 15 minutes).

We finely chop the small onion.

In another pot, we sauté the chopped onion in ghee and oil until soft and slightly golden.

We add the washed bulgur to the onion and stir for a minute.

We season the bulgur with salt and chicken bouillon powder, then stir to combine.

We add 1 cup of hot water to the bulgur and let it cook until most of the water is absorbed.

When about a third of the water remains, we add the half-cooked lentils to the bulgur, then lower the heat and let the mixture cook for about 15 minutes until fully cooked.

We heat a spoonful of ghee and pour it over the mujaddara for added flavor.

Sprinkle with black pepper, cover the pot and cook on low heat for an additional 5 minutes until the flavors are combined.

To prepare the fried onions: Mix the sliced onions with a little flour.

Heat olive oil in a skillet, then fry the onion slices until golden and crispy

Pour the mujaddara into a serving dish and garnish the top with fried onions with a little oil, which can also be mixed together if desired.

Serving: Serve hot with yogurt, salad, or pickles.