Pile Lebanese Mujadara over flatbread with split red lentils, bulgur and caramelized onions with baked sweet potato flatbread and lemon-herb vinaigrette.
- 4 medium onions, cut in half and thinly sliced
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp. cinnamon
- ½ tsp allspice
- 1 tsp paprika (smoked or sweet)
- 1 tsp salt
- 4 cups vegetable broth
- 1 cup red lentils, rinsed (I used split. If you use whole, you’ll want to add them earlier than the bulgur)
- 1 cup bulgur, rinsed
- 2 medium sweet potatoes (about 1 ½ cups mashed)
- 2 cups flour + more if needed (we like whole wheat, but use what you have)
- 1 tsp. baking powder
- 1 tsp. salt
- 2/3 cup lemon juice
- 1 clove garlic pressed
- 1/3 cup chopped mint
- 1/3 cup chopped flat-leaf parsley
Timing tip: Start by boiling the sweet potatoes. You can caramelize the onions while they boil and make the flatbread while the lentils and bulgur cooks.
- Heat a medium to large soup pot over medium heat. Add the thinly sliced onions. Sauté the onions until they turn golden to dark brown (about 10 minutes). Keep them moving and add water a tablespoon at a time if they start to stick too much to the bottom of the pan.
- Once the onions are golden, deglaze the pot by adding ¼ cup of broth. Give it a few stirs to gather up all the sweet caramelized bits at the bottom.
- Add the garlic, 1 tsp. cumin, 1 tsp. paprika, ½ tsp. cinnamon and ½ tsp. allspice. Stir to coat the onions and cook the garlic for 1 minute.
- Add the remaining broth, lentils and bulgur.
- Bring the pot to a low boil and then lower the heat to simmer. Cook until the lentils and bulgur are tender (about 15 minutes).
- Peel and cube the sweet potatoes, add them to a medium pot and cover them with enough water that there are several inches at the top. Bring the pot to a rolling bowl and cook the sweet potatoes until they are very tender when pierced with a fork (15-20 minutes).
- In a medium mixing bowl. Add 2 cups of flour, 1 tsp. baking powder and 1 tsp. salt. Set aside.
- When the sweet potatoes are done, drain them and then rinse with cold water. Once they are cool, mash them.
- Add the sweet potatoes to the flour mixture and mix with a spoon until a dough begins to form. Using your hands, mix in more flour (if needed) until you have a dough that will hold together to form a ball and doesn’t completely stick to your hands.
- Divide the dough to form 4 equal balls and press to make thick flatbread. Note – the size and number of flatbread is entirely your decision here. Thinner flatbread will take less time in the oven.
- Preheat the oven to 4250 F (2200C). Place the flatbread on a non-stick baking sheet or line with parchment paper (alternatively, use a pizza stone).
- Bake the flatbread in the middle of the oven for 10 minutes or until they start to brown slightly, flip and bake for another 5-10 minutes until brown.
- In a small bowl or jar, mix the lemon juice, garlic and chopped mint and parsley.
To serve, pile Mujadara on each flatbread. Top with the vinaigrette right before serving or put it on the table so everyone can serve themselves.
- If you use whole red lentils rather than split, add them to the onions and broth and cook them for 15 minutes before adding the bulgur and simmering for another 15 minutes until tender.
- Additional flatbread toppings could include diced tomatoes or avocadoes. Both go well here.
- After you caramelize the onions, you can also remove a few to add as a topping. If you want to keep them warm, wrap them in foil and add them to the oven along with the flatbread.
- There are several versions of Mujadara including using brown or green lentils and rice. If you decide on this option, consider the cooking times as these ingredients will require a bit longer.
- You will likely have some Mujadara leftover. This makes a wonderful lunch (absent flatbread). Just reheat and add leftover vinaigrette or squeeze lemon juice and tote it in an airtight container for reheating on the go.
- Category: Main Courses
- Cuisine: Lebanese
Keywords: Mujadara over flatbread