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Mjaddara usually has the consistency of rice pudding whereas in the Lebanese variant known as mudardara, the rice and lentils remain relatively intact and distinct. Both mujaddara and mudardara are topped with caramelized onions and usually served with yogurt or a salad. Arab Christians traditionally eat mujaddara during Lent. [2]
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 create a stunning ...
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.
Maqluba (مقلوبة)—a rice-based casserole with meat, rice, and fried vegetables in a pot, which is flipped upside down when served, hence the name, which literally translates as "upside-down" Mujaddara (مجدرة)—cooked lentils with groats, generally rice, garnished with sautéed onions
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Riz bil-foul is another dish with fava beans, seasoned with various spices and served with rice. [93] [94] Mujaddara (imjaddarra) is a popular dish found throughout the Middle East and consists of cooked lentils and rice, garnished with sauteed onions and served with a salad or Lebanese bread. [95]
Mujaddara, another food of the West Bank, as well as in the Levant in general, consists of cooked green lentils, with bulghur sauteed in olive oil. The primary cheese of the Palestinian mezze is akkawi cheese, which is a semi-hard cheese with a mild, salty taste and sparsely filled with roasted sesame seeds.