Mujaddara (Arabic: مجدرة, Cypriot Greek: Μουκέντρα), also known as mejadra or mudardara, consists of cooked lentils together with wheat or rice, garnished with onions that have been sauteed in vegetable oil
Cooked lentils are popular all over the Middle East and form the basis of many dishes. Mujaddara is a popular Levantine dish, and may be served on its own or with other vegetables and side dishes: it is equally good hot and cold. This dish is a main staple of the Syrian, Lebanese and Palestinian diet today, both in the Middle East and in America. At one time it was regarded as a poor man's dish, but today it is considered a high protein, balanced healthy food by many Americans.
It has two variants, yellow and brown. Red split lentils are used in the yellow one, and green lentils are used in the brown one.
1 cup brown lentils
3/4 cup long grain rice
2 cups chopped onion
2 tbs cumin
1 tbs salt
2 tbs olive oil
4 cups water
Sauted onions or parsley for garnish
In a 3 or 4 quart pot, turn the heat on medium heat and add the olive oil then the onions, cook for about 5-6 minutes until brown and caramelized. Add the rice and lentils and stir with the onions, add the 4 cups of water and stir. Add the salt, stir and then cover and let cook on medium/low heat for about 40 minutes, stir in between. After 40 minutes add the cumin and cook for another 15 minutes and add another cup of water if necessary, cook until lentils are no longer hard. Spread the mujaddara in a plate and top with caramelized brown sauted onions in butter. Serve with yogurt or salad.
I saw an article about you in the Wall St Journal today, so looked up your web site. I just made the mujadarra and it was SO delicious. My husband loved it too. I can't wait to try your other vegetarian and fish recipes. Thank you!
kellybee14
|76.106.231.xxx
|2009-07-17 08:49:24
Hi Dede!! I used to get this at a local deli and I loved it!! They served it with a delicious tomato and cucumber salad. I was wondering how that is typically made? It seemed to have some sort of dressing on it. Thank you so much for your recipes. I can't wait to try this one!!
Eveline
- Different recipes
|87.201.203.xxx
|2009-06-18 02:15:03
Dear Dede,
What we see in this recipe my husband calls mudardara. From what I understood from him, for mujaddara they are processing somehow the lentils (maybe together with other ingredients?) prior to cooking. Would you know anything about it and hopefully how it is beeing prepared?
Thanks,
Eveline
DedeMed
|Registered
|2009-06-27 20:53:26
HI Evaline,
Your husband is correct, this is mudardara, it is a form of mujadarra. THere is another mujadarra that is made with lentils and burghul, I will be making this one soon
Eveline
|87.201.203.xxx
|2009-07-01 03:41:18
Thank you, Dede!
Was just asking because he likes the processed one, and I'm clueless how it is done.
Thanks once again
Eveline
Imane
- Question Please
|67.68.68.xxx
|2009-06-01 03:36:37
Good day,
i love the way you present all your recipe, you are just amazing.
Please can i know when are you going to show us how to prepare Mlukhia.
Thank you very much
Imane from Canada.
DedeMed
|Registered
|2009-06-04 20:27:15
HI Imane, that video should be out this summer
Tiglath
- Delicious
|96.232.5.xxx
|2009-05-06 17:48:43
Hi Dede. You have a great website! Being a Sicilian I love Mediterranean cuisines. Watching this particular vid brought back memories. Growing up I remember reading a heritage cookbook my mom had. In it was a recipe for mujaddara from the celebrated novelist and playwright Vance Bourjaily. He said its nickname was "Jacob's Guile" because of the belief this was the dish Jacob sold to his brother Esau in exchange for his birthright. It was one of the first dishes I ever cooked on my own and it wasn't bad if I do say so myself! Your recipe looks more interesting though because you use exact measures and you add cumin. I can't wait to try it. Ciao!
DedeMed
|75.34.228.xxx
|2009-05-24 07:06:45
Great Story, I've never heard that before, good to know
THank you for your support, HAPPY COOKING!
