Chef Wadad Zarzour's mujadaret burghol

Chef Wadad Zarzour's mujadaret burghol

Middle Eastern
5 mins Prep · 45 mins Cook

Wadad Zarzour, chef and TV host, shares her method to making this lentil-based stew – inspired by her mother’s recipe

Created by Spinneys
Prep time 5 minutes
Cook time 45 minutes
Serves 4-6
Cuisine Middle Eastern
Diet Vegan
Preparation Easy
Nutrition (per serving)
Calories 539
Fat 6.1g
Saturates 0.8g
Protein 26.5g
Carbs 95.3g
Sugars 9.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Wash the lentils well and strain.


Wash the bulgur well and strain.


Chop the onions. Add 1L of water to a saucepan. Add the lentils and salt and boil for 30 minutes, or until lentils are half cooked.


In another pan, sauté the chopped onions in olive oil, then add the bulgur and mix.


Add the semi-cooked lentils to the bulgur with the remaining water. Add the remaining water to the mixture.


Let it simmer until the bulgur and lentils are well cooked. Turn off the heat and drizzle with pomegranate molasses.


Garnish with fried onion, microgreens and pomegranate jewels.