Mujaddara
From Wikipedia, the free encyclopedia
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.
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 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 is sometimes nicknamed "Esau's favourite", after the Biblical story of Esau selling his birthright for a "mess of pottage". Jews from Syria and Egypt traditionally ate it twice a week: hot on Thursday evening, and cold on Sunday.
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.
A similar dish known as khichdi (see also kedgeree) is popular in the Indian subcontinent and among the Indian community in the United Kingdom.
[edit] External links
- Wikibooks recipe (Israel/Palestine)
- Wikibooks recipe (Lebanon)
| This article does not cite any references or sources. (August 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed. |
he:מג'דרה
Categories: Articles lacking sources from August 2007 | All articles lacking sources | Arab cuisine | Egyptian cuisine | Israeli cuisine | Iraqi cuisine | Levantine cuisine | Lebanese cuisine | Middle Eastern cuisine | Syrian cuisine | Palestinian cuisine | Rice dishes | African cuisine | Jews and Judaism in Egypt | Jews and Judaism in Syria
