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Mojadara hamra

Red lentils cooked with burghul and caramelised onions, seasoned only with ground cinnamon and salt to enjoy the unique flavours of nature.

"I love eating mojadara hamra with cucumber and yoghurt salad on summer days but I also devour it with green bell pepper, crisp radish, tomatoes and spring onions with fresh mint leaves, Oh my O my!" - Lina Saad, chef and cookbook author


Serves 4 -6 persons

  • 2 large onions peeled and finely chopped
  • 40 ml extra virgin olive oil
  • 20 ml vegetable oil
  • 1 cup red lentils (usually small and brown little one- please do not mistake to orange ones)
  • ½ cup brown coarse burghul or crushed wheat
  • ½ tsp ground cinnamon
  • 1 tsp salt or to taste


  1. Carefully measure one cup of the lentils, pick any stones or debris and give it a quick rinse under cold water.
  2. Pour into a pot of salted water and bring it to boil for about 25 minutes when semi-cooked.
  3. Peel the onions and give them a quick rinse, finely chop the onions and cook in a deep pot in both olive oil and vegetable oil.
  4. Cook the onions in the oil with hints of salt until the onions are dark brown, carefully reduce the heat to lowest possible and add a couple of ladles of water from the boiled lentils. Please be careful at the instant splash, let this simmer on low heat (10 minutes) so flavours of the caramelised onions become in harmony with the lentils stock.
  5. Pour the rest of the semi cooked lentils and its water, add in the burghul, season with ground cinnamon and salt to taste.
  6. Give these a stir and cook on lowest heat possible for about 25-30 minutes just like rice. (water should be evaporated and this is like cooked lentils and burghul)
  7. Best eaten at room temperature with salad, yoghurt salad or just fresh crisp vegetables.

Contribution by:

Lina Saad
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Lina Saad is a TV Chef, international award winning author of Ramadan Express and The Land of White. She was also featured in “The Story of Ramadan”, available on Netflix.

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