Ingredients
1 cup lentils
1/3 cup rice
2 onion
3 cup water
2 tsp mom's allspice
1 tsp cumin
1/4 cup oil
1 salt and pepper
Directions
Quarter and slice onions, and fry in oil until dark brown. Meanwhile,
combine lentils, spices, water, and bring to a boil. Add onions and
rice, and cook until rice is tender.
A variation on this is to substitute egg noodles for the rice, and
toss in some frozen chopped spinach. This makes for more of a "soup",
while the other is meant as a side dish.
Recipe By : Mom
From: Date:
Servings: 1 servings
Mujadarah Recipe brought to you by Recipe Ideas
Categories: Beans; Grain; Rice; Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into the distant past, in truth as far back as the Egyptians, and maybe even further. However, generally, these early cookbooks were just simple hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to food historians are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by the Romans. He describes how the meals of wealthy Romans were separated into appetizers, entrees and dessert, something that is very familiar to us today. Additionally, he recounts how the early Romans made use of many different herbs, including a few that are still present in modern kitchens such as thyme, mint and parsley. In the 15th century, people returning from the crusades brought back many new spices and herbs from the holy lands, including coriander, basil and rosemary. These new herbs and spices led to a surge in recipe publications, some of which are kept safe in private collections. Over the following few centuries, the powerful and wealthy tried to offer the most exotic banquets, and consequentially the best cooks and their recipes increased in prestige. Nevertheless, it was during the 1800s that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. The arrival of TV gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Mujadarah recipe.
