Bulgur mejadra (Mjaddarat el burgul) from Falastin: A Cookbook (page 178) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute freekeh or basmati rice for coarse bulgur.

  • bernalgirl on January 21, 2026

    This is an easy and delicious relative to mujaddara, with which I am more familiar. I love the texture added with the whole grain and this recipe yields distinct grains and toothsome lentils. To my taste, the spices are absolutely perfect. I used freekeh but will also make it with coarse bulgur depending on what I have on hand.

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