Fit Fare

I discovered this recipe in the book Lean Bean Cuisine, where the author says he got it from his Syrian grandmother. In researching further, I discovered that it is an ancient dish that has roots in Lebanon, Israel, Syria, and other countries of the region. Legend even says that this is the dish for which Esau sold his birthright.

There is also some confusion over the name. There’s Imjadara, Im Jaddara, Imdardarah, Mjadara, Mjaddarah, Mujaddarah, and Mudardara. Most of these variations seem to be differences in how the word is translated into English vernacular. Some of the name variations depend on whether the lentils or mashed or not. Some versions use rice instead of bulgur. But all recipes agree on two things–it’s the caramelized onions that make the difference, and while it may not be the most aesthetically pleasing, the taste more than makes up for it.

Imjadara (I’m sticking with this spelling because it’s the version from which my recipe came) is super easy to make and only takes about 40 minutes from beginning to end. It is one of those dishes that’s simple but delicious. With a glass of milk, it makes a quick breakfast. Add some pita, a tossed salad and fruit and you have the perfect lunch.

I used black lentils, but any kind will work. And it bears repeating: make sure the onions are well caramelized–it definitely enhances the flavor.

Lentils and Bulgur (Imjadara)

1 cup dried lentils, rinsed
4-1/2 cups water
1/2 cup cracked wheat
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp olive oil
1 medium onion, halved and thinly sliced

Combine lentils and water in large saucepan and bring to a simmer over medium heat. Cook approximately 25 minutes then add wheat, salt and pepper. Cook 15 minutes more, until lentils are tender, stirring frequently. Add hot water if necessary.

In another skillet, heat oil, add onion, and saute 7-10 minutes, until browned. Stir onions into lentil and bulgur mixture.

Yield: 4 servings

from Lean Bean Cuisine: Over 100 Tasty Meatless Recipes from Around the World, by Jay Solomon (Prima, 1994)