3/4 cup brown rice (dry) - or -
3/4 cup bulghur (dry)
1 cup lentils
1 large onion
1 tsp cumin
1 salt & pepper
Directions
~ start 3/4 cup brown rice cooking; alternatively reserve that much
uncooked bulghur - start 1 cup lentils cooking - dice and brown 1
large onion in some huge amount of olive oil (I used less than the 6
Tbs called for, which cuts down on the taste) - after 30 minutes of
the lentils cooking, toss in the rice (drained) or bulghur, the
onion, 1 tsp cumin [I've used twice as much and added some coriander
as well], and some pepper and salt. simmer another 15 minutes - brown
(caramellize) another diced onion - add the onion to the top of the
lentil/grain mixture; let sit
10 minutes
The dish has a good consistency. I've made this twice in the past
week from George Lasalle's "Orphanides: My Middle Eastern Cooking";
off the top of my head:
From: dbl@ics.com (David B. Lewis). rfvc Digest V94 Issue #178 Aug.
26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
Servings: 1 servings
Mujaddara Recipe brought to you by Recipe Ideas
Categories: Beans; Grain; Rice; Vegetable
The History of Recipes
We are able to follow the history of written recipes far back into antiquity, certainly as far back into recorded history as early Egypt, and possibly even further than that. Having said that, in the main part, these early recipes were just primitive pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a series of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, something we still use today. Aspicius tells us how the Roman cooks made use of many different spices, including a few that will be familiar to modern cooks for example basil, rue and parsley. As we move on, we find a couple of recipe books which appeared in the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are not about the spicy food that is familiar to us all today, but instead descriptions of the types of food on the menues of the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, such as coriander, parsley, and basil. These new foods and spices caused a torrent in manuscripts on cookery, most of which are kept safe in academic collections. During the following few hundred years, the powerful and wealthy houses competed to serve the most extravagent meals, and because of this cooks and their recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing the recipes of their peers. By the time we get to the 1900s, cook books are highly popular mostly as a result of higher levels of literacy, people having more free time and having more disposable income. The arrival of television gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this Mujaddara recipe.
