Description
Mujaddara bi Fasolia is a hearty and traditional Lebanese stew made with kidney beans and coarse bulgur, enhanced by caramelized onions that add a rich, deep flavor. This wholesome dish is simmered to perfection, offering a comforting meal that can be enjoyed hot or cold, typically served with plain yogurt, fresh greens, and pita bread.
Ingredients
Beans and Bulgur
- 2½ cups dried kidney beans
- 1 cup coarse bulgur
- 4 cups warm water
- ½ teaspoon salt
Onions and Oils
- 2 large onions, finely minced
- ¼ cup olive oil
- ⅓ cup vegetable oil (or additional olive oil for frying)
Instructions
- Soak and Boil the Beans: Soak kidney beans overnight in water to soften.
- Drain and Rinse Beans: After soaking, drain and rinse the beans thoroughly.
- Initial Boil: Place beans in a pot, cover with fresh water, boil for 5–10 minutes, then drain and discard this water.
- Simmer Beans: Refill the pot with 4 cups of warm water and bring to a gentle boil.
- Caramelize the Onions: Heat vegetable oil in a frying pan over medium heat, then add finely minced onions and sauté for 15–20 minutes until caramelized and crispy.
- Remove Excess Oil: Discard excess oil from the pan after caramelization.
- Combine Onion Flavor: Pour 2 cups of boiling water from the beans into the caramelized onions in the pan.
- Boil Onion Water: Boil this mixture for 10–15 minutes until the water turns a deep caramel color.
- Mix Onion Mixture with Beans: Transfer the caramelized onion mixture back into the pot with the beans and boil over medium heat for 15–20 minutes.
- Add Bulgur and Olive Oil: Stir in olive oil and the coarse bulgur thoroughly.
- Season: Add ½ teaspoon salt and mix well.
- Final Cooking: Let the stew boil for another 10–15 minutes until it thickens.
- Serve: Serve the stew hot or cold accompanied by plain yogurt, fresh greens such as raw onions, green onions, or radishes, and pita bread.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Caramelizing onions slowly is key for developing the dish’s characteristic deep flavor.
- You can substitute vegetable oil with more olive oil if preferred for frying.
- The stew can be enjoyed both hot or cold, making it versatile for different meals.
- Serving with yogurt and fresh greens balances the richness and adds freshness.
