Cookbook talk:Mujadara

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This module was the featured recipe on the main Cookbook page from June 25, 2004 - July 10, 2004. Gentgeen 17:37, 10 Jul 2004 (UTC)

My Arabic dictionary translates "baharat" as allspice, which makes sense in context. Wouldn't the recipe be improved by changing "baharat" to "allspice"? I also corrected a typo - onion - was oninon - Leila - not registered user. 28 Nov 2004

should the rice/lentils be cooked before frying? this isnt clear from inspection of the recipe.

no, they should not be cooked before frying, fry them dry

Shouldn't this say "Serve with yogurt"? lol ~Khadijha

very good recipe. i simplified it further by adding the chopped onion to the lentils 5 minutes before they were done and letting it cook that way. they steam nicely.

granted, there's no right or wrong in cooking, but you're really missing out if you do it that way.. a big part of the flavor comes from getting those onions good and carmelized.. believe me, just try it once: cook them for 30-60 minutes nice and slow until they get droolingly browned and then add them in (if you do this and toast the rice and the lentils, you don't even need the spices.. just a good bit of salt and you will have an ultra-simple and tasty dish)

[edit] Edit war

As of 5 Jul 2008, there seems to be an edit war going on, with various parties claiming that the recipe is Palestinian, Israeli, or Levantine. Too bad I don't have experience with shuttle diplomacy. :-)

According to http://orangette.blogspot.com/2007/03/into-pantry.html, it's also Lebanese. According to http://frugalcuisine.blogspot.com/2006/05/mujadara.html, it's a Middle Eastern recipe.

I figure that none of the participants in the edit war are in a position to know that it isn't cooked in any of the other countries, so claiming it's Middle Eastern seems best. -- Tim Freeman tim@fungible.com 64.161.114.2