Monday, February 20, 2012

Imjadara (Lentils and Bulgur Wheat)

I love it when you see a recipe, think to yourself that it looks good, and then also realise you have every ingredient required at home. I was so enthusiastic that I accidentally put in 2 tbsp of tomato paste instead of the original 1/2 tbsp, but you know what, I like the tomato flavor. Time to get more bulgur wheat so I can make this again.

Imjadara (serves 4)

Adapted from A Pot of Tea and a Biscuit


2 cups stock (I used vegetable)

2 tbsp tomato paste
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp coriander
1/4 tsp cumin
1/4 tsp turmeric
a pinch of cayenne
salt, to taste
pepper, to taste
1/2 cup brown or green lentils, rinsed
2/3 cups coarse-ground bulgur
olive oil
1 large onions, halved and thickly sliced


In a large heavy based sauce pan bring the stock to a boil. Add the tomato paste and all spices except the salt and pepper. Add the lentils, re-place the lid and simmer for about 15minutes.

Whilst the lentils are simmering, heat the olive oil (I used chicken fat since it was in the pan already) in a large frying pan.

Add the onions and fry over low to medium heat for about 30-35 minutes, stirring often, until they’re soft and brown.

After 15 minutes check the lentils, add in the bulghur, put the lid back on and cook over very low heat for another 10-15 minutes.

Remove from heat and rest for another 10 minutes or so, after which time the bulgur should be tender and nicely plumped.

Stir in 2 tablespoons of olive oil and season with salt and pepper to taste. Serve the lentils and bulgur topped with the onions and serve with salad. Apparently Greek yogurt is also nice on the side - next time, maybe.

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