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'[[Image:Mujaddara.jpg|250px|right|thumb|Syrian style Mujaddara]] '''Mujaddara''' ('''{{lang-ar|مجدرة}}, {{lang-he|מג'דרה}}, [[Greek language|Greek]]: {{cyp|Μου{{κ}}έντρα}}'''), also known as '''mejadra''' or '''mudardara''', consists of cooked [[lentil]]s together with [[wheat]] or [[rice]], garnished with [[onion]]s that have been sauteed in [[vegetable oil]]. ==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 cuisine|Syrian]], [[Lebanese cuisine|Lebanese]], [[Palestinian cuisine|Palestinian]] and [[Jordanian cuisine|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 [[United States|American]]s. 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 [[purée]]d or left whole, but usage is not consistent. ==In Jewish cuisine== Mujaddara is also popular among [[Mizrahim|Jewish communities of Middle Eastern origin]], in particular those of [[Syrian Jews|Syrian]] and [[History of the Jews in Egypt|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".<ref>Roden (below).</ref> Jews traditionally ate it twice a week: hot on [[Thursday]] evening, and cold on [[Sunday]].<ref>Dweck, Poopa, ''Aromas of Aleppo''.</ref> 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== <references/> *Roden, Claudia, ''A New Book of Middle Eastern Food'': London 1986 ISBN 0-14-046588-X ==External links== *[[b:Cookbook:Mujadara|Wikibooks recipe (Israel/Palestine)]] *[[b:Cookbook:Mjeddrah|Wikibooks recipe (Lebanon)]] {{Arab-cuisine-stub}} {{Cuisine of Cyprus}} [[Category:Arab cuisine]] [[Category:Cypriot cuisine]] [[Category:Iraqi cuisine]] [[Category:Levantine cuisine]] [[Category:Lebanese cuisine]] [[Category:Middle Eastern cuisine]] [[Category:Syrian cuisine]] [[Category:Palestinian cuisine]] [[Category:Rice dishes]] [[ar:مجدرة]] [[es:Mujaddara]] [[it:Mejadra]] [[he:מג'דרה]]'