Equipment
Ingredients
Crispy Caramelized Onions
- 600 g yellow onions, halved and thinly sliced
- 60 ml olive oil
- 3 g kosher salt
Mujadara (Lentils and Bulgur)
- 200 g brown or green lentils, rinsed and picked over
- 200 g coarse bulgur wheat, rinsed
- 700 ml water or vegetable stock
- 3 g ground cumin
- 8 g kosher salt
- 2 g black pepper, freshly ground
Baba Ganoush
- 800 g eggplant, whole
- 50 g tahini, well stirred
- 30 ml lemon juice, freshly squeezed
- 5 g garlic, minced into a paste
- 30 ml olive oil
- 4 g kosher salt
Laban Bikhiar (Cucumber Yogurt)
- 250 g whole milk plain yogurt
- 150 g cucumber, finely diced
- 3 g garlic, minced into a paste
- 2 g dried mint, crushed
- 2 g kosher salt
Quick Pickled Cucumbers
- 200 g baby cucumbers, sliced into coins
- 100 ml white vinegar
- 100 ml water
- 6 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 230°C/450°F. Prick the eggplants a few times with a fork and place them on a baking sheet. Roast until completely collapsed, charred on the outside, and tender inside.
In a mixing bowl, combine the sliced baby cucumbers, white vinegar, water, and salt. Stir well to dissolve the salt. Set aside to pickle at room temperature while you prepare the rest of the meal.
Heat 60ml of olive oil in a large skillet over medium-high heat. Add the sliced onions and a pinch of salt. Cook, stirring frequently, until the onions are deeply browned and crispy. This requires patience. Once finished, remove half the onions to drain on a paper towel for garnish, leaving the rest in the skillet with the oil.
While the onions cook, place the lentils and 700ml of water or stock in a large saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the lentils are par-cooked but still retain some bite.
Stir the coarse bulgur, cumin, salt, black pepper, and the non-crispy half of the caramelized onions (along with their frying oil) into the partially cooked lentils. Bring back to a gentle simmer, cover, and cook until the liquid is fully absorbed and the bulgur is tender.
Remove the mujadara from the heat. Keep the lid on and let it rest undisturbed to allow the grains to steam and fluff up.
Remove the roasted eggplants from the oven. Slit them open and scoop out the flesh into a fine mesh sieve. Let drain for 5 minutes. Transfer the drained flesh to a mixing bowl, mash with a fork, and mix in the tahini, lemon juice, 5g minced garlic, and salt. Spread on a plate and drizzle with olive oil.
In a separate mixing bowl, combine the yogurt, diced cucumber, 3g minced garlic, dried mint, and salt. Stir well to combine. This is your laban bikhiar.
Fluff the mujadara with a fork and transfer to a large serving platter. Top generously with the reserved crispy caramelized onions. Serve warm or at room temperature alongside the baba ganoush, laban bikhiar, and drained pickled cucumbers.
Chef's Notes
- The secret to a deeply flavorful mujadara lies entirely in the oil from the caramelized onions. Do not drain the cooking oil from the pan; incorporating it into the lentils and bulgur coats the grains and imparts incredible savory depth.
- Using coarse or extra-coarse bulgur (often labeled as #3 or #4 at Middle Eastern grocers) is critical. Fine bulgur will quickly turn into a porridge-like consistency.
- For the baba ganoush, do not use a food processor unless you want a completely smooth puree. Mashing with a fork preserves the rustic, stringy texture of the roasted eggplant which is authentic to Levantine preparation.
- Laban bikhiar benefits from sitting in the refrigerator for at least 30 minutes before serving. This allows the dried mint and raw garlic to infuse properly into the yogurt fat.
Storage
Refrigerator: 4 days — Store the mujadara, baba ganoush, and laban bikhiar in separate airtight containers.
Freezer: 1 month — Only the mujadara freezes well. Dips and pickles should not be frozen.
Reheating: Reheat the mujadara gently in a pan with a splash of water, or in the microwave. Serve dips and pickles cold.
