Mujaddara

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Syrian style Mujaddara
Syrian style Mujaddara

Mujaddara, also known as mejadra or mudardara, consists of cooked lentils together with wheat or rice, garnished with onions that have been sauteed in olive oil.

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[edit] 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 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.

[edit] In Middle Eastern 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". Jews traditionally ate it twice a week: hot on Thursday evening, and cold on Sunday.

[edit] 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).

[edit] References

  • Abadi, J.F., A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen: Harvard 2002. Hardback: ISBN 1-55832-218-3
  • Dweck, Poopa and Michael J. Cohen, Aromas of Aleppo: The Legendary Cuisine of Syrian Jews: HarperCollins 2007, ISBN 0060888180, ISBN 9780060888183
  • Roden, Claudia, A New Book of Middle Eastern Food: London 1986 ISBN 0-14-046588-X
  • Roden, Claudia, The Book of Jewish Food: New York 1997, London 1999 ISBN 0-14-046609-6

[edit] External links

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