مجدرة البرغل

We place ⅓ cup of olive oil in a pot over the heat.

We add two large onions sliced into wedges and fry them until golden.

We add 2 cups of lentils with 8 cups of water and cover the pot until the lentils are cooked.

We add 2 cups of coarse bulgur (or rice) with the salt and cumin and some extra water if needed, then cover the pot.

In a separate frying pan, we heat frying oil, then add two large onions sliced into wedges and fry them until brown and crispy for garnish.

Once the liquid has evaporated from the mujaddara, we reduce the heat and let it simmer on low heat until fully cooked.

We add a little of the fried onion oil to the mujaddara and stir well.

We serve the mujaddara garnished with the fried onions and the optional salad.