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)
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over 7 years ago marynn
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?
over 7 years ago Merrill Stubbs
Merrill is a co-founder of Food52.
Nice catch! It's actually jasmati, so a combo of both. But either should work nicely.
over 7 years ago NancyEddy
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!)
over 7 years ago Merrill Stubbs
Merrill is a co-founder of Food52.
Love that Old Testament history -- thanks for the info!
over 7 years ago TXDjinn
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.
over 7 years ago Merrill Stubbs
Merrill is a co-founder of Food52.
Thank you!
over 7 years ago onetribegourmet
Awesome video! I love the tip about cooking the rice in the oven! I do that with Byriani!
over 7 years ago cheese1227
Love this!
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