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Mujaddara

 

A lentil and rice dish.

Mujaddara, which traces its origins to medieval times, is considered the food of the poor because the ingredients are cheap and plentiful, and it does not contain meat. It is nevertheless a great favorite and occurs in many variations throughout the Middle East.

— JENAB TUTUNJI

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Syrian style Mujaddara

Mujaddara or moujadara[1] (Arabic: مجدرة‎, Greek: Μουκ̌έντρα), also known as mejadra or mudardara, consists of cooked lentils together with groats, wheat or rice, garnished with roasted onions that have been sauteed in vegetable oil.

Contents

In the Middle East

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, Palestinian and Jordanian diet today, both in the Middle East and in North America. While once regarded as a poor man's dish, it is today considered a high-protein, balanced healthy food by many Americans.

It has two variants: yellow, which uses red split lentils, and brown, which uses green lentils.

In Lebanese cuisine, a distinction is sometimes made between mudardara and mujaddara, depending on whether the lentils are puréed or left whole, but usage is not consistent.

In Jewish cuisine

Mujaddara is also popular among Jewish communities of Middle Eastern origin, in particular those of Syrian and Egyptian backgrounds; it is generally made with rice rather than wheat. It is sometimes nicknamed "Esau's favourite", after the Biblical story of Esau selling his birthright for a "mess of pottage".[2] Jews traditionally ate it twice a week: hot on Thursday evening, and cold on Sunday.[3] In contemporary Israeli cuisine it is now a favourite every-day dish.

Similar dishes in other cuisines

In Egyptian cuisine, lentils, rice, macaroni, and tomato sauce cooked together are known as Kushari. In Indian cuisines, lentils cooked together with rice are known as khichdi (see also kedgeree).

References

  1. ^ Lebanese Recipes (website)
  2. ^ Roden (below).
  3. ^ Dweck, Poopa, Aromas of Aleppo.

External links



 
 
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Food
Lebanon
Kushari

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Mideast & N. Africa Encyclopedia. Encyclopedia of the Modern Middle East and North Africa. Copyright © 2004 by The Gale Group, Inc. All rights reserved.  Read more
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