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Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. [2] [3] The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. [3] Containing rice, lentils, and meat, it was served this way during celebrations. [3]
Lentils and Rice. Lebanese mujadara is one of those 5 ingredient healthy recipes that’s incredibly simple yet flavorful. It’s made with just 3 main ingredients: rice, lentils, and onions to ...
Mujaddara (مجدرة)—cooked lentils with groats, generally rice, garnished with sautéed onions; Mulukhiyah (ملوخية)—a stew cooked with mallow leaves, mucillagenous like okra, eaten with chicken in a thick broth; Classic musakhan – roasted chicken on a bed of bread, pine nuts, onions and spices
Rice and minced meat rolled in cabbage leaves. Mansaf (المنسف) The national dish of Jordan and their most distinctive food. Mansaf is a traditional dish made of lamb cooked in a sauce of fermented dried yogurt called jameed and served with rice or bulgur. Mujaddara (مجدرة) Lentil and rice casserole, garnished with roasted onions.
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Sfiha, a flatbread with a minced meat topping, often lamb Shawarma in Lebanon, 1950 Maqluba, a rice and eggplant or cauliflower casserole, often with lamb Musakhan, a Palestinian dish—chicken with onions, spices and pine nuts on taboon bread Mujaddara A typical popular traditional Levantine meal
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