Bulgur mejadra Mjaddarat el burgul

For many Palestinians and Arabs around the world, the answer to the question “What is your ultimate comfort food?” is mejadra. It’s the food a lot of kids grow up on and, for Sami, it will always take him straight back home. Like so many comfort foods, it’s a humble dish—lentils, sometimes chickpeas, spices, and then a grain in the form of rice, most typically, or the bulgur or freekeh we’ve suggested here. In terms of what makes it so addictive, though, the crispy onions are the secret weapon. Serve this warm or at room temperature with some yogurt (either plain or with some diced cucumber and shredded mint stirred in) alongside. If you have some pomegranate seeds, these look lovely sprinkled on top. Getting ahead: The bulgur and lentils keep well in the fridge for a couple of days, ready to be warmed through or brought back to room temperature before eating

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Place the lentils in a medium saucepan with a lid, cover with plenty of water, and set aside to soak for 30 minutes.

Step 2

Place the saucepan with the lentils and their soaking liquid over high heat and bring to a boil. Decrease the heat to medium and cook for 10–

Step 3

12 minutes, or until the lentils have softened but still retain a bite. Drain in a colander and set aside.

Step 4

Wipe the pan clean and add the cumin seeds and coriander seeds. Place over medium heat and toast for a minute or two, until fragrant. Add the bulgur, olive oil, turmeric, allspice, cinnamon, 1 tsp of salt, and plenty of black pepper. Stir so that everything is coated, then add the cooked lentils and just-boiled water. Bring to a boil, then decrease the heat to low. Cover and simmer for 15 minutes.

Step 5

Remove the pan from the heat, lift off the lid, and quickly cover the pan with a clean dish towel. Seal tightly with the lid and set aside for 10 minutes, to steam.

Step 6

Finally, add half the crispy onions to the bulgur and lentils and stir gently with a fork. Pile up in a shallow serving bowl, or individual serving plates, top with the rest of the crispy onions, and serve.