Middle Eastern

Mujaddara with Spiced Yogurt

January  7, 2011

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.

See what other Food52 readers are saying.

  • marynn
  • NancyEddy
  • TXDjinn
  • onetribegourmet
  • cheese1227
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marynn January 9, 2011
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 S. January 9, 2011
Nice catch! It's actually jasmati, so a combo of both. But either should work nicely.
NancyEddy January 9, 2011
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 S. January 9, 2011
Love that Old Testament history -- thanks for the info!
TXDjinn January 8, 2011
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 S. January 9, 2011
Thank you!
onetribegourmet January 8, 2011
Awesome video! I love the tip about cooking the rice in the oven! I do that with Byriani!
cheese1227 January 7, 2011
Love this!