Mujadara with Bulgur Instead of Rice

Heat 1/4 cup of the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and a generous pinch of salt. Cook, stirring occasionally, for about 20-25 minutes, until deeply golden brown and caramelized. Remove about half of the onions and set aside for garnish, leaving the rest in the pot.

Add the cumin, allspice, and black pepper to the pot with the remaining onions. Stir and cook for 1 minute until fragrant.

Add the rinsed lentils and 3 cups of water (or broth) to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, until the lentils are nearly tender.

Stir in the bulgur, the remaining 1 cup of water (or broth), and the salt. Bring back to a gentle boil, then reduce the heat to low, cover, and cook for about 15-20 minutes, until the liquid is absorbed and the bulgur is tender. If the mixture seems dry before the bulgur is done, add a splash of hot water.

Remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the grains to absorb any extra moisture and become fluffy.

Meanwhile, whisk together the tahini, lemon juice, and 2-3 tablespoons of water to achieve a pourable sauce. Add the minced garlic if desired. The sauce should have a smooth, creamy consistency.

Fluff the mujadara with a fork. Taste and adjust seasoning. Serve in bowls, topped with the reserved caramelized onions, a drizzle of tahini sauce, and a sprinkle of fresh parsley. If you like, add a dollop of yogurt or warm flatbread on the side.