PORTLAND, OR
MAIN
My mom has always made a simple, very Americanized version of this lentil and rice dish. In middle school, I learned that my friend Nicole's family made a similar dish, but subbed my mom's cheddar for more traditional Lebanese ingredients like cinnamon and parsley. While my mom's version has its merits, the traditional mujadara is the far superior dish, and I find myself making it often when I'm craving comfort food. It's great paired with grilled meat or a salad, but to be honest with you I often eat it solo. If you have greek yogurt (or labne) on hand throw that stuff on top, using a spoon to create a well in the dairy into which you can drizzle some olive oil, a squeeze of lemon, and a few twists of salt and pepper. Thank you to my mother; Nicole; and her mother, Mae for showing me both this dish and—at an early age—the sense of community that can come from food.
PORTLAND, OR
MAIN
My mom has always made a simple, very Americanized version of this lentil and rice dish. In middle school, I learned that my friend Nicole's family made a similar dish, but subbed my mom's cheddar for more traditional Lebanese ingredients like cinnamon and parsley. While my mom's version has its merits, the traditional mujadara is the far superior dish, and I find myself making it often when I'm craving comfort food. It's great paired with grilled meat or a salad, but to be honest with you I often eat it solo. If you have greek yogurt (or labne) on hand throw that stuff on top, using a spoon to create a well in the dairy into which you can drizzle some olive oil, a squeeze of lemon, and a few twists of salt and pepper. Thank you to my mother; Nicole; and her mother, Mae for showing me both this dish and—at an early age—the sense of community that can come from food.