Mujaddara

Mujaddara
Mujaddara
 
Author: 
Nutrition Information
  • Serves: 5
  • Serving size: 1 cup
  • Calories: 221
  • Fat: 11
  • Saturated fat: 0
  • Unsaturated fat: 0
  • Trans fat: 0
  • Carbohydrates: 22
  • Sugar: 0
  • Sodium: 347
  • Fiber: 6
  • Protein: 6
  • Cholesterol: 0
Recipe type: Main
Cuisine: Armenian
Prep time: 
Cook time: 
Total time: 
The origin of mujaddara is not very clear. The best that could be said is it is Middle Eastern. Most countries in the Middle East would have their own version of the dish. This recipe is an authentic Armenian one from Aintab, the birthplace of my grandfather. Although many will say that mujaddara is not an Armenian dish but Lebanese, the Lebanese call this mudardara. The Lebanese mujaddara is slightly different, and most Armenians will not cook it in the Lebanese way. Mujaddara is a vegetarian dish that is not spicy but can be eaten with spicy and hot side dishes. The traditional (Aintab) salad is tomato in bitter grape juice with a sprinkle of dried mint and red chilli powder. Silva Gaboudikain said, "Թե մորդ անգամ մտքիցդ հանես, քո մայր լեզուն չմոռանաս", meaning "even if you forget your mother, do not forget your mother tongue." Based on that saying, a friend of mine said "Ուտես տղաս, ինչ ալ ուտես, մուճատէրէն չմոռանաս։" That is, "eat my son, but whatever you eat, do not forget the mujaddara." To many Armenians from Aintab, this dish has become a symbol of their culture.
Ingredients
  • 1 cup of brown lentils (washed with cold water and drained)
  • 1 medium onion
  • 3 cups water
  • 1 cup of coarse brown bulgur (cracked wheat)
  • ½ tsp salt
  • ¼ tsp of cumin
  • ¼ cup olive oil (or any other vegetable oil)
Instructions
  1. Place the lentils and water in a pot over high heat. When the water starts boiling, reduce the heat and simmer for 20 minutes.
  2. While the lentils are simmering, finely chop onions. Heat the oil in a pan and saute the onions until translucent.
  3. Add the bulgur, salt, cumin, and sauteed onions to the lentil, close the lid tightly and simmer for another 20 minutes or until all the water is absorbed.
  4. Serve at room temperature with a simple salad and cucumber pickles.
  5. Feel free to get creative with your garnish using chopped parsley, fried onions, chopped tomatoes, yogurt, or anything else you feel will work.

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