Lentils and bulgur with caramelized onions (Mujaddarah)

This is a traditional Syrian/Lebanese recipe. Previously widespread among peasants, the Mujaddarah has grown in popularity to become one of the staple dishes of Middle Eastern cuisine.
Here below is our authentic family recipe….



1 cup brown lentils
3-4 cups water
1/2 cup Bulgur (larger size) (or cooked Quinoa for a healthier grain)
1 onion roughly chopped
1 bay leaf
3 Tbsp corn oil
2 onions chopped
1/2 tsp syrian seven spices (can be found at any middle eastern grocery)
1 cube chicken broth
Salt and pepper to taste

1-2 onions chopped lengthwise
Corn oil for frying


Cook lentils, onion and bay leaf in water. When lentils are cooked (about 30 min) add the bulgur and keep cooking on low heat until the bulgur becomes tender (about 10 min)

Meanwhile, sauté onions in oil on medium heat. When almost caramelized, add a little bit of the syrian seven spices (just a pinch or two) and let the flavors mingle for a minute. Pour the onion mixture into the lentils, add the broth cube, all the remaining spices and continue cooking until bulgur is completely cooked, you may need to add more water. The final dish should contain some liquid but not too much (this is not a soup).

For the topping, fry the onions and decorate each serving plate with those onions and drizzle with a little olive oil.



Here is a succulent traditional Syrian/Lebanese salad. Amazingly healthy too!
I have included our family recipe….thanks Mom 🙂



1 small onion chopped
1/2 tsp cinnamon
3 mint sprigs
3 tbsp bulgur (the finest you can find)
4 tbsp olive oil
4 tbsp lemon juice
zest of 1 lemon
4 tomatoes cut in small cubes
3 parsley bunches chopped
2 tbsp pomegranate molasses
Salt to taste
1 pinch of cinnamon
1 pinch of black pepper


Mix the onion with the cinnamon and let sit.Wash the bulgur then add the lemon juice, tomatoes and oil. Let sit for 30min – 1h.
Add the parsley, onion mixture, salt, cinnamon and black pepper.

Chocolate Truffles

It’s been two days holding myself back from eating chocolate so I decided to make the experience worth it. Grabbed a slab of dark chocolate and added it to thick cream which gave me some ooh la la chocolate truffles! The hardest part was actually the wait (chocolate mixture needs to stay overnight in refrigerator). But I recommend a glass of port while that heavenly dessert is getting chilled and leaving you desperately waiting for it. It will keep you sane! (Oh and make sure you repeat that port experience with your truffles the next day. You will thank me for that 😉 )
Click here for the recipe (which renders 12 truffles but I ate two in this photo)

Chocolate truffles 2