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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]
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Spice up dinner tonight with this nutritionally-packed recipe that uses spring vegetables and hearty grains. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800 ...
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There are many regional differences in the Arab cuisine. For instance, mujadara in Syria and Lebanon is different from mujadara in Jordan and Palestinian culture. Some dishes, such as mansaf (the national dish of Jordan), are native to certain countries and rarely, if ever, make an appearance in other countries. Traditional mansaf served on ...
A popular stew made of variety of lentils with beef/mutton. Bangladeshi version of Haleem is very different from the Hyderabad one. Jhalmuri: Made with puffed rice and many other spices Mughlai paratha: It can be a soft fried bread enhanced by a stuffing of keema (minced meat), egg, onions and pepper; [3] or a paratha stuffed with same things ...
Add thyme and sauté 2 minutes longer, for a total sauté time of 12-14 minutes. Fold in lentils and roasted vegetables and sauté to heat through. Season to taste with salt, toss with parsley and serve. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.
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