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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]
Here are 32 easy lentil recipes that you can savor for every meal, whether you’re craving a cozy bowl of soup or a creamy vegan bake. ... Middle Eastern-Inspired Stuffed Cabbage Rolls. Time ...
Roasted Root Veggies & Greens over Spiced Lentils. View Recipe. ... This lemon-dill tuna salad packs plenty of protein and gets a boost of flavor from sumac—a spice used in Middle Eastern ...
Za’atar, a Middle Eastern seasoning with dried herbs, sesame seeds and sumac, adds a bright, earthy taste. You can swap it out for chili powder for a slightly different flavor profile.
The main ingredients are bulgur and red lentils. The origin of the soup is attributed to Ezo the bride from Gaziantep. [1] The ingredients are red lentils, rice, bulgur, olive oil, butter, onion, garlic, tomato, tomato paste, paprika, hot pepper, dried mint, black pepper, and salt; it is usually served with lemon wedges.
Haleem is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. It is made by slow cooking the meat in lentils and spices. It is served hot with flat breads or on its own.
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Koshary, kushari or koshari (Egyptian Arabic: كشرى [ˈkoʃæɾi]) is Egypt's national dish and a widely popular street food. [1] It is a traditional Egyptian staple, mixing pasta, Egyptian fried rice, vermicelli and brown lentils, [2] [3] and topped with chickpeas, a garlicky tomato sauce, garlic vinegar, and crispy fried onions.