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Majadra Druze

Majadra Druze – bulgur with black lentils

Majadra Druze – bulgur with black lentils

By July 19, 2015

Majadra Druze is very similar to the normal Majadra that we know - just use rice instead of bulgur wheat. The taste is of course the most wonderful and suitable for the whole family. Druze majadra is a suitable supplement to large meals or can be used as dinner itself.

  • Prep Time : 10 minutes
  • Cook Time : 20 minutes



  • Chop up the onions.
  • In a deep & low pan - heat up both the canola and olive oil.
  • Fry the chopped onions in the oil until golden.
  • Add the garlic and lower the flame.
  • Continue to fry the onion and garlic, whilst continually stirring, until the onion browns (not burnt).
  • If the liquids begin to drain and the onion begins to dry, add 2 tablespoons of water at a time.
  • Add the black lentils and 1 1/2 cup of water.
  • Bring to a boil and the cook until the lentils have become soft, but not too much (al dente!).
  • Add the bulgur, spices and water to cover everything and above.
  • Continue cooking until the burgul has soaked up the water (approx 18-20 minutes).
  • Taste. If the bulgur is not ready - add another half cup of water and cook, until the bulgur and lentils are ready. Add seasoning if necessary at the end.

Its ready!

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About Vika Gorstain - Babayov

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