What to CookMiddle Eastern
Mujaddara with Spiced Yogurt
by Food52
• January 7, 2011
• 8 Comments
See how A&M pull together Rivka's lovely Mujaddara with Spiced Yogurt -- lentils and basmati, all a-tangle with threads of caramelized onions and minty sauce. Also, find out how mujaddara is pronounced (we think).
This week's videos were once again shot and edited by filmmaker Elena Parker. For more lentil inspiration, go here.
Comments (8)
Showing out of comments
Not to be a pest--Rivka's recipe calls for jasmine rice. Here, you use basmati? Is it texture or typo or does it even matter?
Merrill is a co-founder of Food52.
Nice catch! It's actually jasmati, so a combo of both. But either should work nicely.
Check your Old Testament--or google it! Jacob offered to give his older twin Esau this lentil stew, "this mess of pottage," in exchange for his birthright--the right to be recognized as the firstborn. (We usually just serve it with plain yogurt, but I like your addition. Thanks!)
Merrill is a co-founder of Food52.
Love that Old Testament history -- thanks for the info!
It's properly pronounced "mm-zhahd-drah". The first "d" is hard with the "ah" almost an afterthought as it's very softly pronounced and the emphasis is on the second syllable. The second "d" is softer with a more pronounced "ah" sound.
Merrill is a co-founder of Food52.
Thank you!
Awesome video! I love the tip about cooking the rice in the oven! I do that with Byriani!
Love this!
Showing 8 out of 8 comments