africa (53) art (68) baja (23) boniver (15) book (42) booze (20) bsg (5) chile (19) climate_change (33) cooking (345) critters (91) dairy-free (84) dvd (192) economy (11) energy (17) fire (11) food (590) garden (98) GF (121) humor (64) iv (51) keelyandtraves (4) kevinandvana (9) macro (9) movieandadinner (2) music (172) nola (9) npr (303) nwc (15) ocean (61) onionav (134) oregon (70) photos (218) politics (13) r/s/l (35) randomroles (12) RS (8) s+s (126) SB (21) school (30) sports (108) tori (10) travel (142) utah (5) weather (33) worldcup2010 (39) wwsd (2) year-in-review (1)

Wednesday, February 12, 2014

Mujadra / Mejadra

Spelling, grain, spices are different in every recipe, but basically it's lentils + a grain + allspice / tomato paste with onions on top. It's damn good. I've been making the Claudia Roden version for at least 15 years. Hers uses bulghur, red lentils, and caramelized onions. In 'Jerusalem' they use rice, green lentils, and deep fried onions. It's all good. We've been making it lately with freekeh, green lentils, and leek tops and swiss chard cooked with the grains. Great cheap nutritious dish. It's of Syrian orgin, eaten during Lent if you gave up meat.
Mujadra - Claudia Roden the Book of Middle Eastern Food
1c lentils
4c broth
1/2 t all spice
chili powder
salt/pepper
1T tomato paste
1 1/4 c bulghur
olive oil
2 onions

Cook first 6 ingredients for 20 min, add bulghur and cook for another 20. Saute the onions in oliveoil for a long time, about 30 min, till they are nice and brown. Stir some in and serve some on top. Good with yogurt and/or hot sauce.

No comments:

Post a Comment