Mjaddaret Burghol (Lentils with Bulgar and Caramelized Onions)

Makes Large bowl of Mixture


  • 6 C. Diced Onions
  • 1 C. Canola Oil
  • 6 # Lentils
  • Kosher Salt
  • 2 # Bulgar


  1. In large saute pan, cook Onions in 1/3 C. Canola Oil until caramelized.
  2. In a large stockpot, combine Lentils with 3 times as much water, plus a generous pinch of Kosher Salt.
  3. Bring to a boil, cover tightly, reduce heat, and simmer approx. 25 min, or until just tender.
  4. In a large bowl, combine Bulgar and a generous pinch of Kosher Salt.  Add twice the amount of boiling water and allow to sit for approx. 25 minutes, or until all the liquid is absorbed.
  5. When Bulgar is cool enough to handle, remove extra moisture by squeezing Bulgar in a double layer of cheesecloth.
  6. Combine Lentils, Bulgar, remaining Canola Oil, and Caramelized Onions in a large bowl.  Season to taste.
  7. Can be served hot, cold, or at room temp.


  • Adapted From:  Matar, Marlene. “Lentils with Caramelized Onion: Mjaddaret Burghol“. The Aleppo Cookbook. Northhampton: INTERLINK BOOKS, 2017. p. 244