As we have been telling in this blog, Jordan is a country that will pleasantly surprise you with its gastronomy, with iconic dishes such as mensaf. It is true that many of its dishes are shared with others from the Levant and the Middle East, but others are their own or, at least, with a distinctive touch. That is the case of mujaddara (also spelled mujaddara), a humble but delicious stew that we tell you the most important about in this article. The rest and most importantly, you put it: its tasting during your trip.
Origin and presence of the mujaddara
Mujaddara is not only a dish typical of Jordan, but also of its closest neighbours, including Israel: it can be found in Lebanon, Egypt, Palestine, Syria and Iraq, among others. And it is eaten by Jews, Muslims and Christians, as its ingredients are suitable for all of them.
In fact, it is mentioned in the Holy Scriptures of these monotheistic religions: in Genesis 25:29-34, mentioning that Esau took it, offered by Jacob: it is called “lentil stew“, and experts tend to think that it is this dish.
Ingredients of Mujaddara in Jordan
The main ingredient in mujaddara is lentils, which can be either red or green, depending on each case. This legume is abundant and frequent in the gastronomy of the Middle East region, where it originates, and is traditionally associated with the menu of the most humble.
Another essential ingredient is the onion, which is sautéed at the beginning until poached, at which point it is removed, to be added at the end. In this initial stir-fry, spices and condiments such as cinnamon, cumin, coriander, red pepper or even red pepper are also usually introduced. This stir-fry is usually done in olive oil, the most suitable for cooking the onion in this way. The onion, by the way, is usually cut into strips. In some variants, caramelized onion is used, giving a sweet touch to the composition. In the same vein, some cooks add raisins or even pine nuts.
However, what makes mujaddara distinctive in Jordan is the use of bulgur, rather than rice. It should be borne in mind that the lentils are cooked separately, in a pot to cook them and leave them ‘al dente’. And the final step is usually to put all the ingredients together in the same container (pot or pan), add water and give the lentils the last touch of cooking, along with the cereal and the onion stir-fry. This cereal is, in most countries, rice, but in Jordan it is more common to use bulgur which, as we told in another post, is a grain food from wheat.
Other things to consider when eating mujaddara in Jordan
Although this is the basis and essence of mujaddara in Jordan, i.e. with lentils and bulgur, the presentation can differ greatly from restaurant to restaurant. It is common to use yogurt sauce, which the diner can add to taste by drizzling it over this stew.
Another fundamental issue is the temperature to be served. And here, again, there is no unanimity: in some cases it can be served hot, but in other cases it can be presented cold, or rather, at room temperature.
In any case, the preference for one or the other will depend on the tastes of each one. But what is clear is that you will surely be able to taste a plate of mujaddara during your trip. And if you need advice on this aspect, do not hesitate to ask the staff of our agency, who will give you indications on where and how to try it.
