I was raised on what I suppose could be called a fusion diet. When I was growing up, most of the cooking was done by my Filipina mother, but a majority of the meals she prepared were Armenian, Lebanese or Middle Eastern in origin, to please my often-nostalgic father. Otherwise, we ate Asian dishes, and items like Italian-ish pastas, Spanish-y paellas and vaguely French chickens. Cuisine notwithstanding, I’ve come to realize that my mother is a completely intimidating force in the kitchen. She can bang out dinner for twelve as easily as she can for two, without ever compromising on taste or quality. Additionally, she has the ability to tease the most flavorful results from a new recipe, a skill I’m terribly envious of.
One of my favorite dishes from my youth actually has Arabic roots; I know I’m butchering it by attempting to spell it with the English alphabet but here goes: mejadara. I had to consult my dad to get the most accurate spelling; even he was uncertain as to what vowels and consonents to string together.
Mejadara is as easy to make as it is difficult to spell; literally all the cook must do is combined sweet caramelized onions, earthy lentils and nutty bulgur. Served warm, cold or at room temperature, it’s my equivalent of comfort food.
makes six generous portions
1 cup lentils
1 cup bulgur
2 medium-sized onions, sliced
1/4 cup olive oil
2 tablespoons butter
salt, to taste
2. In the meantime, combine lentils and three cups of water over medium fire. Add a pinch or two salt and cook until the water is almost completely absorbed by lentils, about twenty minutes. Add more water if the lentils are still a bit hard.
3. Add bulgur and three additional cups of water, as well as another pinch or two of salt. Mix well with lentils and cook until the water is almost completely absorbed by lentils, about twenty minutes. Add more water if the lentils are still a bit hard.
4. Combine lentil/bulgur mixture with onions and serve.