Middle Eastern Mujadara Salad | With Crispy Fried Onions
(0)
40 min
Under an hour
Kifli Kukták
Gazdag, fehérjedús közel-keleti főételsaláta barna lencsével, puha bulgurral, édeskés ropogósra sült hagymával, friss zöldfűszerekkel és lédús gránátalmamagokkal.
Preparation method
Preparing the base
Rinse the lentils, then cook them in lightly salted water until tender but still firm to the bite (al dente, about 20-25 minutes). Drain and let cool to room temperature.
Cook the bulgur in twice the amount of boiling, lightly salted water for 10 minutes, then cover and let it swell and cool down.
Slice the onions thinly into rings. Heat 2 tablespoons of olive oil in a pan, add the onion, and fry over medium heat for 15-20 minutes until golden brown and crispy. Transfer to paper towels.
Chef's tip
The salad is delicious served lukewarm or cold, and the flavors meld together even better the next day, making it a perfect make-ahead lunch.
If you want a vegan version, simply omit the feta cheese or replace it with a plant-based alternative.
Ingredients
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